Cooking, Dinner, Meat, Recipes

Pork Fillet Medallions with Cracked Pepper Sauce

March 6, 2014
Pork-Fillet-Medallions-with-Cracked-Pepper-Sauce1.jpg

After last week’s indulgent brownie recipe, I’m sure you’ll appreciate a recipe for something that won’t send your blood glucose through the roof. So a meat recipe it is {sorry vegetarians}.Pork Fillet Medallions with Cracked Pepper Sauce {healthinspirations.net}

As a student I often find myself buying the most bizarre combinations of food. When I walk into the store I immediately pick up any weekly staples, things that I buy every time I go grocery shopping. But when it comes to the ingredients I need for dinners and lunch, the price of food often affects my choice. I’m one of those stingy people who will buy salmon fillets in bulk when they’re on offer. The same goes for meat. I really only buy it when it’s on offer, and mostly it’ll be turkey breast. However, when I saw that Tesco had pork medallions on offer, I picked up 2 packs {which equates to 12 medallions},  knowing exactly what they would end up being.

Pork Fillet Medallions with Cracked Pepper Sauce {healthinspirations.net}

This recipe really is a simple but home-made variation of one of the Knorr sauce mixes that you get in Austria and Germany {this one, in case you were wondering}. Although those mixes certainly come in handy on some days, I much prefer to cook from scratch, adding my own twist to meals. This really isn’t a fancy creation, more an easy recipe that’s good to have for quick weeknight meals. Cracked pepper, being one of the main components of the sauce really adds some spice and heat to this dish. I use it in generous amounts because I want the flavor of the black pepper to be prominent, but if you prefer a milder variation, you can season to suit your taste buds. Serve with a side salad or cooked veggies and some oven-roasted potatoes and you’re good to go!

Pork Fillet Medallions with Cracked Pepper Sauce {healthinspirations.net}

Pork Fillet Medallions with Cracked Pepper Sauce

serves 2

Ingredients:

  • 3 tbsp. butter
  • 6  pork fillet medallions {~200g}
  • pinch of salt
  • cracked pepper {as much as you can handle}
  • 3-4 tbsp. all-purpose flour
  • 1/2 small white onion, finely chopped
  • ~200ml vegetable broth
  • 60ml cream
  • 2 tbsp. sour cream

Instructions:

Melt 2 tbsp. of butter in a skillet {or wok} on medium-high heat. In the meantime season the medallions with salt and a generous amount cracked pepper on both sides and roll them in flour. Shake to dust off any excess flour. When the butter is just beginning to bubble, add the medallions and cook until golden and crispy. Then flip over to other sides. Remove the meat and transfer onto a sheet of aluminum foil. Wrap it up and keep warm in a preheated oven at 100°C {this optional, but it helps cook the meat, whilst maintaining its tenderness}

In the meantime, heat the rest of the butter in the same skillet. Add the chopped onion and cook for 1-2 minutes until softened. Turn up the heat and add the vegetable broth and cream. Wait for the sauce to simmer and thicken. Season to taste with a pinch salt and another good dose of cracked pepper. Lower the heat. Remove the meat from the oven and transfer back into the skillet with the sauce {add the juice from the meat for extra flavor!} Let the meat cook in the sauce for an additional 10 minutes. At the end, stir in the sour cream.

Serve with oven-roasted potatoes and a side-salad.

Note: Because you are adding vegetable broth as the base of your sauce, it may become slightly salty depending on the kind you use. I usually water my broth down a bit to begin with and adjust the taste at the end, if needed. Also, 200ml of broth is just a recommendation. I like my sauce to be on the thicker side so feel free to adjust the amount of liquid o whatever you prefer.

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12 Comments

  • Reply Kathryn March 6, 2014 at 9:12 am

    I was stood in Tesco at the weekend holding a packet of pork medallions (most likely on the same offer!) and all I could thing to do with them was some kind of mustardy-apple sauce which didn’t really appeal. This is the recipe that I needed! Can’t wait to make these asap.

    • Reply Antonia March 7, 2014 at 9:04 pm

      I think that is in fact the same offer. I saw it online and would have ordered more if I didn’t still have 6 medaillions in my freezer. And that mustard-apple sauce has to be made…sounds really interesting! x

  • Reply Camille March 6, 2014 at 9:34 pm

    It happens that I also have pork medallions… and froze them because I had no idea what to cook them with. Thank you Toni for this inspiration! xx

    • Reply Antonia March 7, 2014 at 9:02 pm

      Always happy to help! Call me in case the recipe doesn’t make sense…wouldn’t be the first time 😉 xx

  • Reply Bella March 7, 2014 at 2:20 pm

    I’m a vegetarian but a couple of months before I became one, I made a delicious recipe just like this one. It was mouth-wateringly tender and tasty and one of the best dishes I’ve ever made (and I’m not usually a fan of pork!) so this brought back all those memories.
    Beautiful pictures, as always.
    Bella x

    • Reply Antonia March 7, 2014 at 9:01 pm

      Thanks Bella 🙂 I eat mostly vegetarian, but a tender piece of pork every once in while is a real treat! x

  • Reply Lisa March 7, 2014 at 8:57 pm

    Looks fantastic

  • Reply Lisa March 7, 2014 at 8:57 pm

    … and it’s good to avoid those high-sodium powdered mixes!

    • Reply Antonia March 7, 2014 at 9:07 pm

      Thanks! And I totally agree. Those mixes are filled with all kinds of things so I almost always prefer to make the “from scratch” version. x

  • Reply Rosie March 13, 2014 at 5:42 pm

    This looks so GOOD! I’m craving a really good pork steak now. Pork shoulder steaks are my absolute favourite. Just the right amount of fat, and they’re always so CHEAP! 😉

  • Reply M January 11, 2015 at 7:21 pm

    I just made it and it certainly flavoured the pork medallions (8-pack from Morrisons) 🙂

    It was very, very tasty.

    Many thanks for this great recipe.

    • Reply Antonia January 26, 2015 at 9:50 am

      So happy you enjoyed the recipe! 🙂

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