Cookin’ with Nino: Tarragon Cream Pork Medallions

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Tarragon Cream Pork Medallions


  • 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 saute 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.  Saute until browned, about 2 minutes on each side.  Pour the sauce over the pork medallions and cook for 5 minutes.


Click here for more information about Jazzmen Aromatic Rice.

Jazzmen Aromatic Rice can purchased at your local Rouses Supermarket.

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