PORK MEDALLIONS WITH TARRAGON BEARNAISE SAUCE – A CLASSIC FRENCH-STYLE DISH

Today’s dish features tender pork medallions paired with a rich, aromatic tarragon Bearnaise sauce—a perfect complement for your meat. Recommended sides include freshly boiled peas, green beans, or grilled asparagus.

🕒 Prep Time: 15 min

🍳 Cook Time: 15 min
🍰 Yields: 4 servings

🥄 Ingredients

Pork Medallions:

1 pork tenderloin
1–2 tbsp oil
Salt and freshly ground black pepper, to taste

Bearnaise Sauce:

Reductie (Reduction):

100 ml dry white wine
2–3 tbsp white wine vinegar
1 tbsp finely chopped onion
3 sprigs fresh tarragon
1/4 tsp coarsely crushed black peppercorns

Sauce:

2 egg yolks
75 g clarified butter (warm)
Fresh tarragon leaves, finely chopped
Pinch of salt

👩‍🍳 Instructions

🥩 Remove pork tenderloin from fridge and trim off white membranes. Slice into 2 cm thick medallions (approx. 2–3 pieces per person). Sprinkle generously with salt and let rest at room temperature for 1 hour.
🍲 For the reduction: Combine wine, vinegar, onion, tarragon sprigs, and crushed peppercorns in a small saucepan. Simmer until reduced to about 1 tablespoon of liquid. Strain through a fine sieve and let cool.
🧈 Melt the clarified butter and keep warm.
🥚 Place egg yolks and cooled reduction in a heatproof bowl over simmering water (double boiler). Whisk constantly until mixture thickens and coats the whisk in a thick ribbon (about 5 minutes).
🔥 Remove from heat and slowly drizzle in the warm clarified butter in a thin stream, whisking continuously like making mayonnaise. Stir in chopped tarragon leaves and season with a pinch of salt. Keep the sauce warm over gentle heat or in a warm water bath. If sauce thickens too much before serving, whisk in 1–2 teaspoons of warm water to loosen it.
🍳 Heat oil in a large skillet. Season pork medallions with freshly ground black pepper. Sear medallions for 2.5–3 minutes per side until golden. If desired, sear edges briefly using tongs for even cooking.
🥘 Transfer medallions to a plate and let rest for 5 minutes.
🍽️ Serve pork medallions drizzled with warm Bearnaise sauce.

💡 Tips

Use clarified butter for a smooth, rich sauce.
Maintain gentle heat to avoid curdling the sauce.
Let meat rest after cooking for juicy, tender results.

🎉 Perfect For

Elegant dinner parties
Classic French cuisine lovers
Pairing with simple vegetable sides

📝 Final Thoughts

This pork medallions recipe with tarragon Bearnaise sauce brings a sophisticated flair to your table, combining tender meat with a luscious, herbaceous sauce that elevates every bite.