Pork Medallions with Tarragon Cream Sauce

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

These Pork Medallions with Tarragon Cream Sauce are a rich and delicious dinner that can be made in under 30 minutes with just four ingredients! Perfect for weeknight cooking!

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

First, I’m going to preface this post by saying I literally licked my plate clean. I mean the sauce is amazing. I think that I may be able to sell this recipe based solely on that fact – If you actually believe me… Hey, the boyfriend was out of town, I cooked this up, and I wanted to lick my plate because it was that good. If I hadn’t told you just now, no one would have known…

But I want to sell this recipe. Because I want you to try it.

What else have I got? What else is going to make you want to cook this? I’ve got more!

  1. The sauce only takes 3 ingredients. Add in the pork medallions, and there’s four ingredients total. (I’m counting water, olive oil and salt and pepper as gimmes.)
  2. You can make this delicious dinner in under 30 minutes.
  3. It cooks in one pan.

I will admit that I was a bit skeptical to make this dish at first. It came to me as part of my HelloFresh shipment (I love this service!). The tarragon made me a bit leery. Tarragon is an herb used quite often in French cooking, and it has an anise flavor to it that can be a bit overpowering in certain dishes. In this dish, it worked really well. The reason being that the other ingredients were kept simple, there wasn’t a lot of tarragon added, and it’s bright, almost astringent-like quality worked really nicely with the creamy sour cream.

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

To start things off, a tender pork tenderloin is thick sliced and seared in your skillet. Once it’s got a good color going on both sides, you’ll add in the ingredients to start your sauce: chicken stock concentrate, a bit of water, and the tarragon. Let that reduce a bit, and then add in the sour cream, let it all simmer together for a few minutes further and the juices from the pork will melt into that sauce, flavoring it even further.

Consider serving this alongside some simple roasted potatoes and brussels sprouts for the full meal deal. Just heat your oven to 400 degrees, halve some new potatoes and brussels sprouts, toss them all together with some olive oil, salt and pepper, and let them roast for 30 minutes while you prepare the medallions.

I hope you’ll enjoy this dish as much as I did. I also hope that you lick your plate clean and let me know by commenting below, so that I know I’m not the only one…

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

Pork Medallions with Tarragon Cream Sauce

Course: Entree
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Platings & Pairings - Adapted from Hello Fresh
Pork medallions are simmered in a tarragon cream sauce that's rich and (make you wanna lick your plate) delicious. Plus, this delicious dish comes together in under 30 minutes and takes just four ingredients!
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Ingredients

  • 1 pound pork tenderloin 1 1/2 pounds
  • 2 sprigs fresh tarragon finely chopped
  • 1 cup water
  • 2 packets chicken stock concentrate
  • 8 oz . sour cream
  • 1 tbsp olive oil
  • Salt and pepper

Instructions

  1. Slice the pork into 1-inch thick medallions and season with salt and pepper.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sear the pork for 2-3 minutes on each side, until golden.
  4. Add the tarragon, water and stock concentrate to the pan and simmer until reduced by one-third.
  5. Turn the heat down to low, add the sour cream, and cook until thickened. Season with salt and pepper to taste.

Wine Pairings for Pork Medallions with Tarragon Cream Sauce:

  • Pinot Noir makes a good match for the earthy flavors in this dish. Plus, it’s light enough so as to not overpower the lean pork. I served a 2013 Willamette Valley Vineyards Pinot Noir with our dinner.
  • If you’re looking for a white wine option, try an unoaked Chardonnay. It makes for a nice match with the tarragon and its body stands up nicely to the cream sauce.

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.com

Pork Medallions with Tarragon Cream Sauce - A delicious 30 minute meal | platingsandpairings.comLooking for more 30 minute meal ideas? Try one of these recipes:

15 comments

  1. Catherine

    That is an impressive weeknight meal. Also, I love 2013 Oregon pinot noir!

    Reply

    1. Erin

      Thanks Catherine! 2011 and 2013 are my favorite Oregon Pinot Noir vintages currently!

      Reply

  2. Pech

    This definitely looks like it needs a mashed potato or rice to help use up all that incredible looking sauce, scrape up every bit!

    Reply

    1. Erin

      Definitely Pech! The sauce is amazing!

      Reply

  3. Jen

    I actually love tarragon but so far, I have only used it in egg dishes. This looks so simple and so delicious! I think I’ll be licking my plate too…

    Reply

    1. Erin

      Thanks Jen! I have heard that tarragon is amazing with scrambled eggs – I’ll have to give that a try too!

      Reply

  4. Melinda

    Oh, this looks delicious! We eat a fair amount of pork in our house and I’m always looking for new ways to prepare it. I’ll definitely be trying this one soon!

    Reply

  5. London @ Gluten Free with L.B.

    Yummm… I would totally lick my plate! That sauce looks heavenly!

    Reply

    1. Erin

      I totally did… And I’ll have no shame in doing it again the next time I make this dish!

      Reply

  6. Cindy near Fruita

    why don’t you use chicken broth instead of the water and chicken concentrate?

    Reply

    1. Erin

      Hi Cindy – You can certainly just swap in 1 cup of chicken broth and leave out the chicken concentrate. However, it will not have quite as much of a concentrated flavor. I like to keep the chicken concentrate on hand, so that I don’t have to fill up my cupboard with lots of stock on hand. Normally, you would add 1 packet of concentrate to 1 cup of water, to make the equivalent of a cup of broth. So, by using just one cup of water and two packets of concentrate, the flavor is a bit more intensified. I hope this makes sense. When substituting the broth, you may need to add just a bit more salt, to your liking.

      Reply

  7. Hope

    I made this for dinner tonight. It was ah-mazing. My husband stated that I should make this anytime that I craved it. I caught him eating a spoonful of sauce from the pan after dinner. It’s one of those rare recipes where the sum total is greater than the individual parts. This is my first recipe from your blog–but it probably won’t be my last!

    Reply

    1. Erin

      Awww – Thank you SO much Hope. This is one of the kindest comments I’ve received to date. I’m glad you loved this. It is one of my favorite recipes as well!

      Reply

  8. Cheryl

    This sounded fantastic and my family enjoyed the pork – but I totally failed at the sauce. It never thickened, not even slightly, perhaps because I used light sour cream instead of regular? I’m going to try it again in a few weeks, wish me luck!

    Reply

    1. Erin

      That’s a total bummer Cheryl. I’m sorry, but I’ve not tried this with light sour cream yet. But, I definitely think that could have something to do with the sauce. Quite often, mine gets too thick… I have been wanting to try this with Greek yogurt though. If I do, I will definitely report back on whether it affects the consistency.

      Reply

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