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.

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