Tarragon cream pork medallions
by Chef Nino
1 pork tenderloin trimmed and cut to ¼ inch medallion size
4 tablespoons Brummel & Brown Spread divided
4 shallots sliced thin
4 tablespoons white wine
2 cups chicken stock
¼ cup heavy whipping cream
1 tablespoon fresh tarragon
kosher salt and cracked black pepper to taste
1 tablespoon first cold pressed Olive Oil
Prepare the sauce: In a large skillet over medium heat, melt 2 tablespoons Brummel & Brown. Add the shallots, and sautee until translucent. Add the wine and cook until the liquid evaporates, about 2 minutes. Add the stock, heavy cream and tarragon. Cook until it reduces and thickens slightly. Season with salt and pepper.
In a separate large skillet, melt the remaining 2 tablespoons Brummel & Brown with the olive oil over medium high heat. Season the pork with salt and pepper and place the medallions into the skillet. Sautee until browned, about 2 minutes on each side. Pour the sauce over the pork medallions and cook for 5 minutes.