I love cooking with pork medallions. They’re so easy as there’s no trimming or waste, and they cook so quickly too. I tend to pop them in my shopping basket as they’re a bit of a family favourite and make a nice change from chicken (we eat far too much chicken). They’re ready in about 20 minutes, so they’re ideal for healthy, tasty midweek meals. My preferred cooking method is to pan fry them, just enough to get a lovely golden colour on them, then cover them in something yummy and oven bake. Often this is just a layer of sliced fresh tomatoes, thinly sliced red onion, a few herbs and plenty of seasoning, but this glaze is soooo good, it’s our new favourite. I serve these honey and mustard glazed pork medallions with a sweet mash of butternut squash and sweet potato, with a little fresh thyme.
You will need:
2 tbsp rapeseed oil
1 red onion, sliced
8 pork medallions (I serve two each, but we’re greedy)
For the glaze:
1 clove garlic, grated
2 tbsp honey
1 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp Worcestershire sauce
For the sweet thyme mash:
½ medium butternut squash
2 large sweet potatoes
Fresh thyme, chopped (about 1 tbsp)
Firstly, preheat the oven to 180C/gas 4 and assemble all the ingredients: peel and chop the butternut squash and sweet potatoes into 1 inch chunks, and make up the glaze.
Using an ovenproof dish (I use a cast iron pan, or you could use a frying pan with a lid), fry the onion until softened, then add in the pork medallions. Fry until just golden.
While the pork is cooking, pop the butternut squash and sweet potatoes into a large pan of boiling water and leave them to simmer until tender.
Mix up the glaze ingredients and pour over the medallions. Pop on the lid and place in the oven for 10 – 15 minutes.
When the veg are soft, mash them with a little butter, adding in the chopped thyme, then serve the pork medallions over the top, drizzling over the remaining glaze.
Another nice thing about pork is that it suits lots of different flavour combinations. I sometimes make this more Asian-inspired by dropping the mustard, swapping the Worcestershire sauce for soy and the red wine vinegar for rice wine vinegar, then adding some grated ginger. Serve with rice and some steamed greens, drizzled with sesame oil. Although I have to say that this mustardy version is definitely our favourite at the moment
For further recipe inspiration visit www.lovepork.co.uk and share your recipe ideas!
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