Easy pork medallions recipe, fried in rosemary and thyme and coated in a buttery white wine sauce. Serve with our optional tahini cauliflower salad.
Pork Medallions Temperature
- Cook the pork until it reaches 71 °C.
- Loin is a lean cut, so avoid overcooking or it can become dry.
- It will rise a few degrees as it rests, so remove from the pan a little early for an even juicier finish.
- Pork can still look pink once cooked — as long as it has reached 71 °C it's safe to eat.
Ingredients
For the pork medallions
- 4 pork medallions
- 4 tbsp vegetable oil
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 100ml white cooking wine
- 25g salted butter
- Dijon mustard, to serve
Directions
To make the pork medallions
- Mix 4 tbsp of vegetable oil with the rosemary and thyme, then season.
- Remove medallions from the fridge and add to the herb oil. Set aside for 20 minutes to bring up to room temperature, turning the meat over in the oil a few times.
- Heat a frying pan until smoking, then add the medallions straight from the bowl, including the herb oil.
- Cook, for a few minutes on each side, until the meat is browned and reaches 71 °C.
- Remove the meat and set it to one side.
- In the same pan, add the wine and the butter to create a sauce from the juices.
- Move the pan in circular motions until the butter has melted.
- Pour the sauce over the pork.
Recommended side — Tahini Cauliflower Salad
Ingredients
For the salad
- 1 large cauliflower, broken into florets
- 4 tbsp vegetable oil
- 1 tbsp cumin seeds
- 80g dried apricots, cut into small slices
- 80g whole almonds, toasted and cut into small pieces
- 1 cup fresh parsley, roughly chopped
- 1 cup fresh mint, roughly chopped
For the tahini dressing
- 3 tbsp tahini
- 4 tbsp warm water
- 1 lemon, juiced
- Dried garlic, to taste
Method
- Preheat the oven 180°C/ 160°C fan / gas 4.
- Spread the cauliflower florets on a baking tray, add the vegetable oil and scatter over the cumin seeds.
- Roast for around 20/30 minutes until golden brown, checking regularly and turning once.
In a bowl combine the chopped apricots, toasted almonds, fresh herbs and cooked cauliflower. - For the dressing add the tahini and lemon juice to a bowl. Whisk well then slowly add the water until the mix has the consistency of double cream. Add garlic and salt to suit your taste.
- Pour generously over the cauliflower salad and serve with the pork and some Dijon mustard.
Laura Tulloch
Thermapen Chef & Caterer - @laura_sussexfoodie
"I love my Thermapen, it really helps me cook with confidence. As a caterer the health and safety of everyone you cook for is paramount, but that doesn't mean you have to compromise with your cooking. A simple reassuring check with the Thermapen throughout the process is all that's needed to allow you to enjoy, and confidently serve what you've made."
