Pan-Seared Pork Medallions with Tarragon Sauce

Name: Pan-Seared Pork Medallions with Tarragon Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 servings
Cuisine: French
Ingredients: 2 pound pork tenderloin (cut into 1-inch thick medallions); 1.5 pound fingerling potatoes (halved lengthwise); 1 pound green beans (trimmed); 2 tablespoon olive oil; 2 tablespoon unsalted butter; 3 clove garlic (minced); 0.75 cup gluten-free chicken broth; 0.25 cup heavy cream; 2 tablespoon fresh tarragon (finely chopped); 1.25 teaspoon salt; 0.75 teaspoon black pepper (ground)

Tender pork tenderloin medallions seared golden brown, drizzled with a light tarragon pan sauce and served alongside roasted fingerling potatoes and tender-crisp green beans.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 5
Cuisine: French
Difficulty: Medium

Dietary

Gluten-Free
Nut-Free
Egg-Free
High-Protein
Soy-Free
Low-Sodium
Low-Sugar
Low-Calorie

Ingredients

2 pound pork tenderloin (cut into 1-inch thick medallions)
1.5 pound fingerling potatoes (halved lengthwise)
1 pound green beans (trimmed)
2 tablespoon olive oil
2 tablespoon unsalted butter
3 clove garlic (minced)
0.75 cup gluten-free chicken broth
0.25 cup heavy cream
2 tablespoon fresh tarragon (finely chopped)
1.25 teaspoon salt
0.75 teaspoon black pepper (ground)

Instructions

Preheat the oven to 400°F. Toss fingerling potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper on a baking sheet. Roast for 22 minutes until tender and golden brown.
Season the pork tenderloin medallions evenly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.
Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions in a single layer and sear for 3 to 4 minutes per side until nicely browned and the internal temperature reaches 145°F. Transfer pork to a warm plate and tent loosely with foil to rest.
Reduce heat to medium. Add minced garlic and unsalted butter to the pan drippings and sauté for 1 minute until fragrant. Pour in gluten-free chicken broth, scraping up any browned bits from the bottom, and simmer for 3 minutes until reduced by half.
Stir in heavy cream and fresh tarragon, simmering for 1 minute until silky and slightly thickened. Remove from heat.
Meanwhile, steam green beans with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper in a steamer basket over boiling water for 4 to 5 minutes until crisp-tender. Serve pork medallions drizzled with tarragon sauce alongside roasted potatoes and steamed green beans.

Notes

Ensure pork rests for at least 5 minutes before serving so the juices redistribute evenly.

Nutrition (per serving)

Calories: 485
Protein: 42.5 g
Carbohydrates: 28 g
Fat: 21.5 g
Fiber: 4.2 g
Sodium: 490 mg
Saturated Fat: 7.8 g
Sugar: 3.8 g
Cholesterol: 125 mg