Pan fried pork with leeks, tarragon sauce and new potatoes.
By xcloxcx
Ingredients
- 300g pork loin fillet cut into 8 medallions or ready cut supermarket pork medallions
- 1 large leek
- 350g new potatoes
- Oil
- Knob of butter
- Salt and pepper
- 75ml dry white wine
- 50ml chicken stock
- 4 sprigs tarragon
- 150ml/5fl oz double cream
- 2 tbsp chopped tarragon
Details
servings 4
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Boil the kettle use to fill a large saucepan with water and put on a medium heat, add the new potatoes and a pinch of salt and boil until you can easily put a fork through them (about 10 mins). Drain and set aside.
Step 2
While the potatoes are boiling, slice the leek lengthways and wash under the tap to remove any soil inside. Once washed, thinly slice and fry the leek in a knob of butter and with a pinch of salt until soft. Remove from pan and set aside. Finely chop two sprigs of the tarragon and set aside.
Step 3
In the same pan the leeks were in, add a little oil and cook the pork until brown on both sides. Remove from pan and tip away any remaining oil but try to conserve any meat juices.
Step 4
In the same pan, pour in the white wine and boil down to just a few tablespoons, scraping the bottom of the pan to catch any of the meaty bits and juices from the pork.
Step 5
Add the chicken stock and the two whole sprigs of tarragon, bring to a boil and reduce by a third.
Step 6
Add the cream and allow to reduce just a little further, remove the whole tarragon sprigs and stir in the two chopped tarragon sprigs you set aside earlier.
Step 7
To serve, place the new potatoes on the plate, followed by the leeks then place the pork medallions on top and drizzle over a generous amount of the sauce.
You could also use chicken or duck in place of the pork if you prefer and you could also make the sauce lighter by using reduced fat creme fraiche rather than cream.
Like these recipes? Then you'll love
-
Teriyaki Scallops with Scallop...
4.3/5
(9 Votes)
-
Ginger Pork with Roasted Pears
4.1/5
(24 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe