Mary Berry Pork Medallions

The first time I made this, I’d just got home after a horrendous commute, fridge was almost bare, and I had zero energy. I spotted a half-used jar of mango chutney and remembered this little Mary Berry number. I didn’t expect much—I mean, three ingredients in the marinade? But the pork came out sticky, tender, and somehow felt fancy with no effort. The jus was gingery and dark and glossy… and I basically licked the pan.

Let me show you what made it work—and what went wrong when I got cocky and skipped the marinade.

WHAT MAKES THIS RECIPE SPECIAL

You only need a handful of ingredients, but it tastes like you planned it. That’s rare.

• Mango chutney + soy sauce – Sweet, salty, tangy—no need for extra seasoning.
• Fresh ginger – Gives the whole dish a bit of bite without being spicy.
• Quick sear – Keeps the pork medallions juicy and tender.

And honestly? It’s that sticky, glossy jus made from the leftover marinade that makes you want to spoon it over everything

INGREDIENTS + WHY THEY MATTER

• Pork fillet (350g) – Slice into 1cm medallions so it cooks evenly. I tried thicker once—they browned outside but stayed raw inside.
• Mango chutney (2 tbsp) – Adds sweetness and body to the marinade. Don’t use jam—it’s not the same.
• Soy sauce (2 tbsp) – Balances the sweetness and adds salt.
• Fresh root ginger (1 tbsp grated) – Don’t use ground. You need that zing.
• Sunflower oil (1 tbsp) – High smoke point—lets you sear without burning.

MAKING IT YOURS (WITHOUT RUINING IT)

• No mango chutney? Apricot jam plus a splash of vinegar works—but you’ll miss that spiced kick.
• Want it spicy? Add a pinch of chili flakes to the marinade.
• Need it gluten-free? Use tamari instead of soy sauce.
• No pork? This also works surprisingly well with boneless chicken thighs—just adjust the cooking time.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pork came out tough	Overcooked or sliced too thin	Cut to 1cm thick and cook for 2 mins max
Sauce burned in pan	Didn’t deglaze with water	Always add a splash of hot water to loosen
Flavour was bland	Skipped the marinade step	Let it sit for at least 10 mins (more is better)

HOW TO MAKE MARY BERRY’S PORK MEDALLIONS

1. Marinate the pork
   In a bowl, mix mango chutney, soy sauce, and grated ginger. Add pork medallions and toss to coat. Leave to marinate at room temp for 10 minutes (or up to an hour in the fridge).
2. Heat the pan
   Add oil to a large frying pan and heat until hot. You want a proper sizzle.
3. Cook the pork
   Season medallions lightly with salt and pepper. Fry for 2 minutes per side until golden and just cooked through. Work in batches to avoid steaming.
4. Make the jus
   Remove pork and rest under foil. Pour any remaining marinade into the hot pan. Deglaze with a splash of hot water and stir to make a sticky, gingery sauce.
5. Serve
   Plate pork and spoon the hot jus over the top. Great with rice, greens, or mash.

TIPS FROM MY KITCHEN

• I always pat the pork dry before searing—even with the marinade on. Helps it brown.
• If I’m short on time, I grate the ginger straight into the bowl—no peeling.
• Resting the pork makes a difference. Keeps the juices in.

STORAGE + SERVING

• Fridge: Store cooled leftovers in an airtight tub for up to 3 days.
• Freezer: Freeze cooked pork in a sealed bag, sauce included. Defrost overnight.
• Reheat: In a pan with a splash of water or covered in the microwave.
• Serve with: Steamed jasmine rice, buttery mash, or stir-fried veggies.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different chutney?
A: Yes—but choose one that’s sweet and tangy. Avoid ones with large chunks or raisins.

Q: Can I prep this ahead of time?
A: You can marinate the pork in the morning and leave it in the fridge until dinner.

Q: What if I don’t like ginger?
A: Use garlic instead—but the flavour will be more mellow and less punchy.

Q: Is this good for kids?
A: Definitely—just go easy on the ginger if they’re spice-sensitive.

Try More Recipes:

• Mary Berry Roast Loin Of Pork
• Mary Berry Pork Chops With Mustard Sauce Recipe
• Mary Berry Stuffed Pork Loin Recipe