Tarragon Pork Loin
300 g new potatoes
2 sprigs tarragon
1 chicken stock pot
1-2 large leeks
500 g pork tenderloin
4 tbsp sour cream
Cut the new potatoes in half and boil them in a pot until tender.
While the potatoes are boiling, slice the leeks thinly and sauté them in a pan until soft and slightly colored. Once cooked, set them aside.
Cut the pork tenderloin into medallions and sauté in the same pan until cooked through.
Once the pork is done, add the chicken stock pot with a small amount of water to the pan, along with the tarragon and 2 tablespoons of water. Allow to simmer for 1-2 minutes.
Remove the pan from heat and stir in the sour cream to create a creamy sauce.
Serve the pork medallions with the sautéed leeks and boiled potatoes, drizzled with the creamy tarragon sauce.