Creamy Tarragon Pork
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Creamy Tarragon Pork

Creamy Tarragon Pork

with Buttery Leeks

We’ve combined these succulent pork steaks with a divine tarragon sauce that’ll blow the socks off the people around your dinner table. The trick here is to make sure your pork isn’t overcooked – we like to leave it just ever so slightly pink in the middle to enjoy all the juicy deliciousness!

Low Calorie
Not Suitable for Coeliacs
Naturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time


Serving amount

1 unit


1 packet

pork loin

1 cube

chicken stock

1 bunch


½ tub

sour cream

(Contains Milk;)

1 bag

green beans

1 unit


Not included in your delivery

olive oil

20 g


⅓ cup

hot water


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories1930 kcal
Fat26.4 g
of which saturates14.7 g
Carbohydrate11 g
of which sugars9 g
Dietary Fibre0 g
Protein42.5 g
Cholesterol0 mg
Sodium183 mg
The average adult daily energy intake is 8700 kJ


Chopping board
Aluminum Foil
Medium Bowl
Large Non-Stick Pan
Small Bowl


Get prepped

Cut the carrot (unpeeled) into 0.5 cm thick discs. Trim the green beans. Thinly slice the leek. Pick and finely chop the tarragon leaves. TIP: Tarragon has a mild aniseed flavour, use less if you're not a fan.

Cook the veggies

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, stirring, for 3 minutes, or until starting to soften. Add the green beans and continue to cook for 2 minutes, or until just tender. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover with foil to keep warm.

Soften the leek

Return the frying pan to a medium-high heat and add a drizzle of olive oil and the butter. Add the leek and cook, stirring, for 5-6 minutes, or until softened. Season to taste with a pinch of salt and pepper. Transfer to a small bowl and cover with foil to keep warm.

Cook the pork on each side

Return the frying pan to a medium-high heat and add a drizzle of olive oil. Season the pork loin steaks with salt and pepper and cook for 2-4 minutes (depending on thickness) on each side, or until cooked through. TIP: It’s okay to serve pork slightly blushing pink inside. Transfer to a plate and cover with foil. Let rest for a few minutes

Make the tarragon sauce

Return the frying pan to a medium-high heat and add the tarragon and hot water (see ingredients list). Crumble in the chicken stock cube and stir to dissolve, scraping off any bits stuck to the bottom of the pan. Reduce the heat to medium-low and simmer for 2 minutes, or until slightly reduced. Remove from the heat, add the sour cream (see ingredients list) and stir until combined. TIP: Stir constantly so the mixture stays smooth. Return to a low heat for 1 minute and stir until warmed through. Season to taste with a pinch of salt.

Serve up

Divide the pork steaks, veggies and buttery leek between plates. Drizzle the creamy tarragon sauce over the pork and veggies.