Pork and New Potatoes

Ingredients

Ingredient	Amount	Unit
New Potatoes	2	pack(s)
Leek	4	unit(s)
Tarragon	1	bunch(es)
Pork Medallion	4	unit(s)
Water	100	milliliter(s)
Chicken Stock Pot	1	pot(s)
Sour Cream	2	pot(s)

Instructions

Step 1

Instruction

a) Cut the new potatoes into 2cm chunks and pop into a large saucepan with a pinch of salt. b) Pour on the boiling water and put the pan on high heat. c) Boil until tender, 12-15 mins, then drain in a colander.

Step 2

Instruction

a) Meanwhile, trim the leeks, halve lengthways then thinly slice. b) Pick the tarragon leaves and finely chop (discard the stalks).

Step 3

Instruction

a) Pop the pork on a foil-lined baking tray, drizzle with oil and season with salt and pepper on both sides. b) Grill for 8-10 mins. Turn halfway. IMPORTANT: The pork is cooked when it is no longer pink in the middle. c) When cooked, wrap loosely in foil until ready to serve.

Step 4

Instruction

a) Heat a splash of oil in a frying pan on medium heat. b) Add the leeks and cook, stirring, until softened, 5-6 mins. c) Add the water (see ingredients for amount) and stock pot. d) Bring to the boil, stir to dissolve the stock, then reduce the heat to low.

Step 5

Instruction

a) Stir the sour cream and half the tarragon into the leek mixture. Remove from the heat. b) Season to taste with salt and pepper.

Step 6

Instruction

a) Thinly slice the pork. b) Serve the potatoes alongside the creamy leeks. c) Top with the pork and finish with a sprinkling of remaining tarragon. Enjoy!

Difficulty

Totally Doable (Level 2)

Nutrition

Item	Amount	Unit
Calories	940	kcal
Protein	88	g

Allergens

Milk