Tag Archives: mustard

Spicy Pork Medallions with Sweet Potato Wedges

This recipe has some of our favourite spices in it, slathered generously over meaty chunks of pork and served alongside some delicious sweet potato wedges and crunchy salad. Pork medallions are a great way to serve pork – they are really lean and healthy, and a little goes a long way! If you cook them properly, like we do here, they are also juicy and tender. We really recommend buying pork loin and slicing the medallions yourself (or getting your butcher to do it for you) – we have found pre-packed pork medallions can be a bit dry. We managed to freeze half of the pork loin we bought, so you can be sure we’ll be doing a similar recipe again soon.

For 2 people, you’ll need:

  • 180g pork loin (you can get twice this amount and freeze half, we did!)
  • 2 tsp each of cumin seeds, coriander seeds, mustard seeds
  • 1 heaped tsp wholegrain mustard
  • 2 medium-sized sweet potatoes
  • 1 tsp chilli flakes
  • Large handful of breadcrumbs
  • 100g mixed-leaf salad
  • Vinaigrette (we made our own with 2 tbsp extra virgin olive oil, 1 tbsp cider vinegar and a bit of sea salt)
  • Olive oil
  • Salt and pepper
  • 2 glasses of cider (sort of optional, but not really!)

Start off by making a marinade for the pork, by toasting the spices and crushing with a pestle and mortar along with the mustard, a pinch of salt and about a tablespoon of olive oil – just enough to make it into a smear-able paste. Slice your pork loin into medallions about 1-2 cm thick (we managed to get 8 medallions out of ours), and coat the medallions in the spice mixture. Put aside while the rest of the dish is cooking.

These spices look AMAZING! Loving the lens on my camera! - Fats
These spices look AMAZING! Loving the lens on my camera! – Fats

Spices in pestle & mortar

Pork with Spice Marinade

Heat the oven to 180ºC. Slice your sweet potato into wedges, and parboil by covering them with water in a pan and just bringing to the boil. While this is happening, put a couple of tablespoons of oil into a large roasting dish and heat in the oven at about. Once the sweet potatoes are parboiled, take the dish out of the oven, and throw in the chilli flakes along with a bit of seasoning, swiftly followed by the sweet potato wedges. Toss around a bit to make sure that everything gets coated, and put back in the oven. These should take about 45 minutes to cook, with occasional turning – put your feet up with a cider! (To our American friends, that’s the alcoholic version…)

Sweet Potato Wedges

When the wedges are about 15 minutes away from being nice and crispy, retrieve the pork. Prepare your breadcrumbs by spreading over a plate with a bit of seasoning, and heat about a tablespoon of oil in a griddle or frying pan over a high heat. Cover the pork medallions in breadcrumbs, and add to the hot oil. Cook for about 4 minutes on each side so that they turn nice and golden. While this is happening, you should just have time to knock up a vinaigrette. Dish it all up and enjoy with a nice glass of cider! Are we starting to sound obsessed? It’s because we are a bit…

Pork cooking in griddle pan

This recipe is great and really flexible – we’re thinking of trying it again soon, maybe a french version with rosemary, thyme and oregano, or perhaps a spanish version with smoked paprika and chilli.

Spicy pork medallions done

Mustard Pork with Roasted Parsnip, Celeriac and Potatoes

We had our first frosty morning of the winter here in Bristol, so we thought we just had to blog about parsnips! (That makes sense, honest…) Not only are parsnips arguably the best part of a roast dinner, they make a great companion to pork chops, chicken, lamb… if you’re roasting some potatoes at this time of year, you might as well chuck in a parsnip! We’re also roasting some celeriac, which has the most incredible flavour – describing it as “a bit like celery” is insulting really – it’s much more than that! This dish has some bold flavours going on – mustard, parsnip, celeriac and nutmeg –  but they’re a perfect hearty and comforting combination with the cold nights upon us.

Ingredients for 2 people:

  • 150 g new potatoes
  • 2 medium/1 large parsnip
  • 1/2 celeriac
  • Couple of sprigs of thyme (or about a tsp dried)
  • 3-4 sage leaves
  • 2 tbsp olive oil
  • 2 pork chops
  • 2 tbsp mustard (we used 1 tbsp Dijon and 1 tbsp wholegrain)
  • Small cabbage
  • 200 ml chicken stock
  • 1/4 whole nutmeg
  • Black pepper

Preheat your oven to 180 °C. Chop up your potato, parsnip and celeriac into ~3cm chunks (smaller if you want them to cook quicker). Put the potatoes in a pan of water, bring them to the boil and simmer for about 5 minutes. Put 1 tbsp of the olive oil into a roasting dish and place in the oven to heat up for about 5 minutes. While the potatoes are parboiling and the dish is heating up, take the leaves off your sprigs of thyme. After the potatoes have been boiling for around 5 minutes throw in the parsnip and celeriac and let it boil for another minute or so. When everything is ready, add the potato, parsnip, celeriac, sage leaves and thyme to the roasting dish and admire the sizzle! Whack it in the oven for about 45 minutes.

To make the mustard topping for your pork, simply mix together your mustard and the remaining olive oil. Smear a thick layer of this onto each pork chop – if you’re not a fan of mustard you can skip this step or choose not to eat the mustard, but we wolfed it down! When the vegetables have about 15 minutes left, take the roasting dish out and place the pork on top of the veg, with the mustard facing upwards. Place back in the oven for the remaining cooking time.

Parsnip and Potatoes

Slice the cabbage thinly, and add it to a wok or large saucepan with some melted butter in it. Add the chicken stock and grate in the nutmeg and a few cracks of black pepper. Keep it moving until it’s cooked – it should be finished along with everything else.

Now plate yourself up a tasty, hearty, full-flavoured meal! We enjoyed ours with a glass of red wine, perfect after a hard day’s work or as a lovely weekend treat.

Mustard Pork with Parsnip and Potatoes

Honey and Mustard Pork with Garlic Mash

This one is a little bit special (if we do say so ourselves…). It’s meaty and indulgent, and we think you’re going to love it. Pork is something that we really don’t eat enough of – it often loses out to beef, lamb or chicken, and is usually eaten in sausage format. Here, we absolutely drown a bunch of pork medallions in honey and mustard, char it on a griddle pan and serve it with some delicious roasted veg and creamy garlic mash. Perfect for the onset of autumn!

Here’s what you’ll need:

  • 2-4 cloves garlic (depending on size and taste)
  • 1 red onion
  • 1 pepper
  • 1 aubergine
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 large potatoes
  • 1 pork loin
  • 1 tbsp honey
  • 1/2 tbsp each of wholegrain and dijon mustard
  • 2 tbsp milk (or cream, if you’re really feeling indulgent!)
  • 1 tbsp butter

The first thing to do is to chop up the onion, pepper, and aubergine and put it in an oven (preheated to 180°C) in a nice big roasting dish, along with the garlic cloves (these can stay whole, but remove the papery bits), 2 tbsp of the oil and a bit of seasoning. We like to do fairly large chunks, especially with the pepper, and big wedges of onion – this will ensure it gets charred around the edges while the middle stays nice and sweet. It should take about 45 minutes to roast. Take out the garlic after 20-30 minutes otherwise it will burn, just pop it to one side until you come to mash the potatoes.

The Dream Team...
The Dream Team…
The veg will drink up oil, be generous!
The veg will drink up oil, be generous!

To cook the potatoes, put a large pan of water on to a high heat, and dice the potatoes and add to the water while it is still cold – you want the potatoes to heat up along with the water so that they cook evenly all the way through. They’ll take about 30 minutes to cook (about 20 minutes after they’ve come up to the boil).

Once the potatoes are on to cook, make the sauce for the pork by mixing together the honey, mustards and olive oil. Slice the pork loin into medallions about 2cm (a bit less than an inch) thick, and slather over the sauce, making sure that all of the medallions are coated.  About 10 minutes before the potatoes are due to be cooked, whack them into a griddle pan or a frying pan. They should take about 4 minutes each side.

_MG_2706

When the potatoes are cooked, drain the water and leave to steam for a minute or so – you don’t want the mash to be too watery. Add the milk, butter, and the roasted garlic (squeeze the soft white garlic out of its skin) and mash it up proper. Good mash is made with patience – not a blender!

If you want some great char grilling, don't move them around in the pan - trust the griddle!
If you want some great char grilling, don’t move them around in the pan – trust the griddle!

By now your veg should all be looking (and smelling) fit, so plate it up with the mash and the pork medallions and enjoy this autumnal dish!

Honey Mustard Pork Done