Winning Pork Medallions Recipe Easy

Ladies and gents, I feel we've a winner! These medallions may now not carry you literal gold, however they’ll ensure victory at dinnertime, a minimum of. Made from red meat tenderloin, the rounds get their title from their medal-like form. They’re served with a crispy Brussels sprouts hash, potatoes, and an herby tarragon cream sauce—principally, a recipe that’s about as vintage and accomplishment-worthy as may also be.

Ingredients

serving quantity 2

• 12 ounce Pork Tenderloin
• eight ounce Brussels Sprouts
• 12 ounce Yukon Gold Potatoes
• ¼ ounce Tarragon 
• four tablespoon Sour Cream (ContainsMilk)
• 1 unit Chicken Stock Concentrate

Instructions

1. Boil Potatoes

Wash and dry all produce. Cut potatoes into ½–inch cubes. Place in a big pot with a big pinch of salt and sufficient water to hide through 2 inches. Bring to a boil and cook dinner till simply pierced through a knife, about 12 mins. Drain and go back to pot. Keep coated.

2. Prep

Pick leaves from tarragon, then finely chop. Trim Brussels sprouts, then halve lengthwise via stems. Slice crosswise into shreds. Cut red meat tenderloin into 1-inch thick items, developing spherical medallions. Season far and wide with salt and pepper.

3. Cook Brussels Sprouts

Heat a drizzle of olive oil in a big pan over medium-high warmth. Add Brussels sprouts and cook dinner, tossing repeatedly, till softened, about four mins. Remove from pan and put aside. TIP: Cover sprouts with aluminum foil to stay them heat.

To get all of them, please visit here. Tahank you for reading and Happy Cooking.

source:hellofresh.com

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