Mary Berry Pork Medallions

This delicious Mary Berry Pork Medallions recipe is a quick and easy meal that’s perfect for busy weeknights. With a savory, gingery jus and tender pork, it’s both nutritious and satisfying. Feel free to swap in your favorite ingredients for added flexibility, making it a versatile dish the whole family will love!

This Pork Medallions Recipe Is From Quick Cooking Cookbook by Mary Berry

Ingredients Needed:

Marinade:

• 2 tbsp mango chutney
• 2 tbsp soy sauce
• 1 tbsp grated fresh root ginger

Pork:

• 350g thick pork fillet, trimmed and sliced into 1cm (½in) medallions
• 1 tbsp sunflower oil
• Salt and pepper, to taste

How To Cook Lamb Meatballs:

1. Marinate the Pork: In a large bowl, mix together the mango chutney, soy sauce, and grated ginger. Add the pork medallions, ensuring they are well coated, and set aside for 10 minutes at room temperature.
2. Cook the Pork: Heat the sunflower oil in a large frying pan over high heat until hot. Season the pork with salt and pepper, then add to the pan. Fry for about 2 minutes on each side until golden and just cooked through. You may need to do this in batches to avoid overcrowding the pan. Once cooked, transfer the pork to a plate and cover with foil to rest for 5 minutes.
3. Make the Jus: While the pork is resting, pour any remaining marinade from the bowl into the pan. Deglaze with a splash of hot water, stirring to create a dark, gingery jus.
4. Serve: Divide the pork medallions between four plates and spoon the jus over the top. Enjoy your meal!

Recipe Tips

• Choose the Right Pork: Use a thick pork fillet for the best texture. Avoid overcooking to keep it tender and juicy.
• Marinate Longer for Flavor: If you have time, marinate the pork for up to an hour to deepen the flavors.
• Preheat the Pan: Make sure your frying pan is hot before adding the pork. This helps achieve a nice golden crust.
• Don’t Overcrowd the Pan: Cook the pork in batches if needed. Overcrowding can steam the meat instead of searing it.
• Rest the Meat: Always let the pork rest for a few minutes after cooking. This allows the juices to redistribute, keeping it moist.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover pork medallions cool to room temperature first. Then, put them in an airtight container and store them in the fridge. They will be good for up to 3 days.
• Freeze: To freeze the pork medallions, let them cool completely. Place them in a freezer-safe container or bag, making sure to remove as much air as possible. They can be frozen for up to 3 months. To thaw, move them to the fridge overnight before serving.
• Reheating: To reheat leftoovers pork medallions, warm them in a pan over low heat with a splash of water for about 5-7 minutes, or microwave covered with a damp paper towel until hot.

Nutrition Facts

Serving Size: 1 serving (approximately 100g)

• Calories: 180
• Total Fat: 8g
• Saturated Fat: 2.5g
• Cholesterol: 70mg
• Sodium: 500mg
• Potassium: 400mg
• Total Carbohydrate: 5g
• Dietary Fiber: 0g
• Sugars: 3g
• Protein: 25g

Try More Mary Berry Recipes:

• Mary Berry Meatball Toad in the Hole
• Mary Berry Jumbo Sausage Rolls
• Mary Berry Sage And Onion Stuffing Balls
• Mary Berry Mushroom And Asparagus Risotto
• Mary Berry Welsh Rarebit