A 30-minute recipe in collaboration with ADHB Pork.
It was my mother-in-law who originally sold me on the idea of cooking with pork medallions. Every time she comes to visit she buys a pork tenderloin fillet, slices it into medallions and whips up a quick and easy delicious family meal for us.
Pork medallions are a remarkably easy to prepare and versatile ingredient, simply pan-fry for a few minutes on either side, let sit for five minutes and serve with your favourite potatoes and a steamed seasonal green. Alternatively, whip up some family-friendly pork tacos, cube the medallions for pork souvlaki skewers, flatten them and coat in seasoned crumbs for a schnitzel or slice and stir fry with your favourite stir fry ingredients.
For my mid-week comfort food recipe now that the days are getting colder, I’ve jazzed things up a little bit with the addition of some apples, Calvados cream sauce and one of my most favourite things in the whole wide world: fried sage.
I confess I’m not a dried sage fan, but if you can get a hold of some fresh sage, simply fry it in hot oil for a few seconds on either side, drain on kitchen towel while you prepare your meal and then sprinkle its crispy loveliness over the top of your finished dish. It’s well worth the extra few minutes cooking time, trust me!
Pork and apples are a classic combination too, and I like to use small tart eating apples for a little extra bite of flavour. Gently sauteed shallots and the slightly sauteed apples really work well together with this dish, and the whole thing takes less than half an hour to prepare. Just what us busy working parents need, yes? Plus, as a lean protein, pork medallions can make for a healthier midweek dinner.
You can find pork medallions online from Ocado, Tesco and Sainsburys, or you can always ask your butcher to prepare them for you. Alternatively, buy a pork tenderloin and slice it into 1.5 inch thick medallions, flattening them to around 3/4 inch with a rolling pin to tenderise them.
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This is a sponsored recipe post in collaboration with ADHB Pork. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.