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.
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…)
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…
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.