Skip to main content

Pork medallions


Method 1

Ingredients

1 tbsp olive oil

600g pork

medallions

2 tbsp unsalted butter

2 banana shallots

thinly sliced

250g chestnut mushrooms

sliced

1 garlic clove

crushed

1 tbsp plain flour

100ml madeira

or sherry

400ml chicken stock

4 sprigs thyme

½ tbsp wholegrain mustard

100ml double cream

mashed potato

and wilted greens, to serve

step 1

Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

step 2

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.

step 3

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

Method 2

🐖 Pork Medallions in Creamy Mustard Sauce

📝 Ingredients (Serves 2–3):

400–500g pork tenderloin, sliced into 2–3cm thick medallions

1 tbsp olive oil or butter

1 small onion or shallot, finely chopped

1 garlic clove, minced

100ml white wine or chicken stock

150ml double cream (or crème fraîche for a tangy twist)

1 tbsp wholegrain mustard (or Dijon for smoother flavour)

Salt & black pepper, to taste

Optional: Fresh thyme or parsley, for garnish

🔧 Instructions:

1. Prep the Pork

Slice the pork tenderloin into even medallions.

Season both sides with salt and pepper.

2. Sear the Medallions

Heat oil or butter in a large frying pan over medium-high heat.

Sear pork medallions for about 2–3 minutes per side, until golden and just cooked through. Remove from pan and set aside.

3. Make the Sauce

In the same pan, reduce heat to medium.

Add a touch more oil if needed, then cook chopped onion/shallot until soft (3–4 mins).

Add garlic and cook for 30 seconds.

Deglaze with white wine or stock, scraping up any browned bits.

Let it reduce slightly (2–3 mins), then stir in cream and mustard.

Simmer for a few minutes until thickened slightly. Season to taste.

4. Finish

Return the pork medallions to the pan and spoon over the sauce.

Cook for another 2 minutes to heat through.

Garnish with fresh herbs if using.

🍽️ To Serve:

Creamy mashed potatoes, rice, or buttery pasta

Green beans, wilted spinach, or roasted veg on the side

🔄 Variations:

Add mushrooms with the onions for an earthier sauce

Use apple slices and a splash of cider instead of wine for a fruity version

Swap cream for Greek yogurt or crème fraîche for a lighter option



Labels:

Comments

Post a Comment

Popular posts from this blog

Dumplings

  Method 1 Ingredients 150g self-raising flour plus a little extra 70g suet small handful of parsley chopped (optional) step 1 Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed. step 2 When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up. Method 2 🥣 Traditional British Dumplings (with Suet) 📝 Ingredients (Makes 6–8 dumplings): 100g self-raising flour 50g shredded suet (beef or vegetable) Pinch of salt Cold water, approx. 4–5 tbsp 🔧 Instructions: Mix dry ingredients: In a bowl, m...
Post a Comment
Read more

Sichuan chicken

  Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...
Post a Comment
Read more

Crumpet pizzas

  Method 1 Ingredients 6 crumpets 4 tbsp passata 4 tbsp ketchup ½ tsp dried oregano toppings of your choice (peppers, cherry tomatoes, red onion, sweetcorn, olives, ham and basil all work well) 75g cheddar cheese grated step 1 Heat the grill to high. Lightly toast the crumpets in a toaster or under the grill. Meanwhile, mix the passata, ketchup and oregano together in a bowl. Season. Chop your chosen toppings into small pieces – young children can tear basil, or chop soft veg in a cup using safety scissors. step 2 Line a baking tray with foil. Spread the sauce over the crumpets, then top with the veg and cheese. Arrange on the tray and grill for 3-4 mins, until the cheese is golden and bubbling. Leave to cool slightly before eating. Method 2 🧺 Ingredients (makes 6 mini pizzas / serves 2–3) Base: 6 crumpets (regular or sourdough) 1–2 tbsp olive oil (optional, for brushing) Tomato sauce: 4 tbsp passata or pizza sauce 1 tsp tomato purée (optional, for richness) ½ tsp dried oregano or...
Post a Comment
Read more