with Tarragon Cream Sauce, Crispy Brussels Sprouts, and Yukon Potatoes
1 Boil the potatoes: Dice the potatoes into ½–inch cubes and place in
a large pot with a large pinch of salt and enough water to cover. Bring to
a boil and cook for about 15 minutes, or until easily pierced with a knife.
Drain and set aside.
2 Prep the ingredients: Finely chop the tarragon leaves. Trim,
halve, and thinly slice the Brussels sprouts into shreds. Slice the
pork tenderloin into 1-inch thick medallions.
3 Cook the Brussels sprouts: Heat ½ Tablespoon oil in a large pan
over medium-high heat. Add the Brussels sprouts and cook for
4 minutes, tossing constantly, until soft and slightly crispy.
Set aside and cover to keep warm.
4 Cook the pork: In the same pan, heat another ½ Tablespoon oil
over medium heat. Season the pork with salt and pepper. Sear the
pork medallions for 2-3 minutes per side, until browned and cooked to
desired doneness. Set aside.
5 Make the tarragon cream sauce: Add the stock concentrate,
tarragon, and ½ cup water to the pan. Simmer for 2-3 minutes, until
reduced and slightly thickened. Remove the pan from the heat and stir
in the sour cream. Season with salt and pepper.
6 Plate the dish: Serve the potatoes and Brussels sprouts with
the pork medallions on top. Drizzle with the tarragon cream sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (500g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 452 | ||
Calories from Fat: 107 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.9g | 16 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 127.1mg | 39 % | |
Sodium 146.6mg | 5 % | |
Potassium 1987.6mg | 52 % | |
Total Carbohydrate 43.5g | 13 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 35.1g | ||
Protein 44.5g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 452
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