A little bit fancy and completely delicious, these seared pork medallions are smothered in a savory pan sauce that has an elegant twist with pink peppercorns for a slightly floral, peppery flavour. A side of baby spuds and kale are simply prepared then tossed with a tasty blend of butter and spices.
Tip: Cook potatoes in a large pot to have extra space for later step.
Cut potatoes that are larger than 1 ½ inches in half. Put potatoes in a large pot with 2 litres (4 litres for 4 servings) of salted water. Cover with a lid, bring to a boil, and cook for 7-10 minutes or until tender.
Put pink peppercorns on a clean and dry cutting board. Using the side of a large knife, press down and drag to crush the peppercorns slightly. Reserve in a small bowl. Wash kale, remove leaves from stem and tear into bite-sized pieces. Drain and dry pork on paper towel. Cut into ½ inch rounds. Season both sides with salt. Set aside. Mix the maple syrup, apple cider vinegar, and spice blend with pink peppercorns and set aside for later.
When potatoes are tender, drain into a sieve. Put pot back on stove over medium heat. Add 3 tbsp. (6 tbsp. for 4 servings) butter to pot and swirl to melt. Add garlic and kale, and stir until tender and bright green. Add potatoes back to pot with vegetable spice, stir well, and season to taste with salt. Turn off heat and keep warm.
Heat a large skillet over high heat. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil in the hot skillet. Sear pork rounds for 1 1/2 minutes. Turn over, reduce heat to medium-low, and cook for 1 minute. Add peppercorn mixture to the skillet and reduce liquid by half. Turn heat to low and let pork rest to an internal temperature of 165°F. Add sour cream to skillet and stir to mix with remaining liquid to create a pan sauce.
Divide potatoes and kale onto plates and place pork medallions on the side. Drizzle sauce over pork. Enjoy!