Pan-Seared Pork Medallions with Dijon-Tarragon Cream Sauce, Buttered Egg Noodles, and Haricots Verts

Fill a large pot with water and a generous pinch of salt, then bring to a rolling boil over high heat.

While water heats, prepare the produce: peel and mince 2 large shallots and 3 cloves of garlic; wipe 4 oz cremini mushrooms clean and slice them thin; wash and trim the ends off 12 oz haricots verts; wash and finely chop 1 tbsp fresh tarragon and 2 tbsp fresh parsley.

Slice 1.5 lbs pork tenderloin into 1-inch thick medallions. Pat each medallion thoroughly dry with paper towels and season both sides generously with salt and black pepper.

Heat 2 tbsp olive oil in a large stainless steel or cast iron skillet over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer. Sear undisturbed for 3 minutes to develop a deep golden-brown crust (the fond). Flip and sear for another 2-3 minutes until the internal temperature reaches 145°F. Remove pork to a plate and tent loosely with foil.

Add 12 oz uncooked egg noodles to the boiling water and cook for 7-9 minutes until al dente.

In a separate small pot or steamer basket, steam the 12 oz trimmed haricots verts with a splash of water and a pinch of salt for 4-5 minutes until tender-crisp. Drain and toss with 1 tbsp lemon juice.

In the same skillet used for the pork, add 1 tbsp unsalted butter and the 4 oz sliced mushrooms. Sauté for 3-4 minutes until browned. Add the minced shallots and garlic, cooking for 1 minute until fragrant.

Deglaze the pan by pouring in 1/2 cup dry white wine. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan. Simmer until the wine has reduced by half.

Whisk in 1/2 cup chicken stock, 2 tbsp Dijon mustard, and 1 tbsp capers. Simmer for 2 minutes to thicken slightly.

Reduce heat to medium-low and stir in 1/2 cup heavy cream and 1 tbsp chopped tarragon. Simmer for 1-2 minutes until the sauce is velvety. Do not let it reach a hard boil.

Drain the egg noodles and toss them with the remaining 2 tbsp unsalted butter and 2 tbsp fresh parsley.

Return the pork medallions and any accumulated juices to the skillet, turning to coat them in the cream sauce for 1 minute.

Serve the pork medallions topped with the Dijon-tarragon sauce alongside the buttered noodles and lemon-splashed haricots verts.