Pan-Fried Pork Medallions with Leeks and Flageolet Beans

Quick pork tenderloin medallions served with creamy apple-sage sauce and a side of tender leeks and flageolet beans.

Healthy Dinner Quick Pork High Protein

Estimated Nutrition

Calories

705.4

kcal / serving

1410.8 kcal total

Carbs

31.4g

per serving

62.8 g total

Fat

38.1g

per serving

76.2 g total

Protein

59.2g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Vegetable Bouillon Powder

Grainy Dijon Mustard

Dairy

Butter

for the leeks

Butter

small knob for the pork

Double Cream

LegumesPulses

400

Flageolet Beans

drained and rinsed

Liquids

Calvados

or other apple brandy

Apple Juice

Meat

piece

Pork Tenderloin

British, cut into medallions

NutsSeeds

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

leaf

Sage

finely shredded, plus extra for garnish

clove

Garlic

crushed

OilsFats

Oil

drizzle for frying

Vegetables

piece

Leeks

trimmed and cut into slices about 2cm thick

Method

Fry leeks in butter and oil with a splash of water and bouillon powder for 10 minutes.

Stir in flageolet beans and cook for 2 minutes until heated through and leeks are tender.

Season pork medallions with salt and pepper and brown in butter and oil for 3 minutes per side.

Deglaze the frying pan with Calvados and apple juice, scraping the bottom with a wooden spoon.

Boil the liquid for 1 minute, then stir in sage, mustard, garlic, and cream.

Return the pork to the pan and cook in the sauce for 3 minutes until fully cooked.

Serve pork over the leeks and beans, spoon over the sauce, and garnish with sage.