An easy, healthy midweek meal that is on the table in under half an hour. Post sponsored by Love Pork.
Do you struggle to cook healthy, tasty meals during the week? I definitely do. It is difficult to make a good meal when you are tired and pressed for time, so all too often I turn to the same old pasta and pesto as it is so quick and easy. With a little thought however, it is possible to come up with a tasty, nourishing and satisfying meal that is suitable for all the family and ready in under half an hour.
Pork medallions are perfect for quick midweek meals as they don’t need any preparation and cook incredibly quickly – just fry for a couple of minutes per side (although they can also be slow-cooked in a sauce too if you prefer). Correctly cooked they are tender and succulent, not at all like pork’s somewhat unfortunate (and undeserved) reputation as dry and tough. They are a lean cut of meat so are a healthy alternative to other cuts, perfect for a healthy yet high-protein meal.
Here I chose to serve them in a creamy mushroom sauce; don’t let the word cream put you off! A little goes a long way in this case; it provides lots of flavour and a lovely texture but there isn’t so much of it that it makes the meal very calorific. I think that all too often we shy away from using cream in cooking, thinking that it makes everything it touches unhealthy. But you don’t need to use much of it to reap the benefits, and flavour-wise it is pretty unbeatable.
The mushrooms work perfectly with the pork and make this a wonderful Autumnal dish, just the kind of healthy comfort food you need now that the evenings are getting colder and darker. Served with some herby boiled potatoes and steamed green beans, this is a filling yet nourishing meal that is unbelievably easy to whip up and would work just as well for a dinner party as it does for a quick midweek meal!
Pork medallions are available from Waitrose, Ocado, Sainsbury’s and Tesco. If you struggle to find medallions then you can simply buy a pork tenderloin and slice it into 1.5 inch thick medallions, then flatten them to around 3/4 inch with a rolling pin to tenderise them. Visit www.lovepork.co.uk for more recipe inspiration and tips.
Easy Pork Medallions In A Creamy Mushroom Sauce
- 4 pork medallions around 480g total
- 1 Tbsp olive oil
- 1 shallot peeled and finely diced
- 1 garlic clove peeled and crushed
- 250 g chestnut mushrooms sliced
- 1 sprig fresh rosemary leaves only, very finely chopped
- 4 sage leaves very finely chopped
- 100 ml chicken stock
- 50 ml double cream
- 1 tsp coarse grain mustard
- salt and pepper
- Cooked new potatoes and green beans to serve
Heat the olive oil in a pan over medium-high heat. Add the pork medallions and cook for 2 minutes per side. Remove to a plate, cover with tin foil and set aside.
Turn the heat down to low, add the shallot to the same pan and cook, stirring often, for 5 minutes until softened. Add the garlic, mushrooms, rosemary and sage and cook until the mushrooms are soft and the juices have evaporated.
Add the chicken stock, cream, mustard and some salt and pepper, stir until smooth and bring up to a simmer. Place the medallions and any juices back in the pan and simmer for a minute until the pork is cooked through then remove from the heat and serve.
This post is sponsored by Love Pork, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.