Mary Berry’s Pork Medallions is a delicious, elegant, and relatively simple dish that has become a favorite in many households. Known for her practical approach to cooking, Mary Berry has crafted this recipe to highlight the delicate flavors of tender pork medallions paired with a rich sauce. The dish typically features lean cuts of pork, expertly cooked to retain moisture while maintaining a slightly golden and crispy exterior. This dish can be served with a variety of sides, from creamy mashed potatoes to fresh steamed vegetables, making it versatile enough for both weeknight dinners and special occasions.
The beauty of Mary Berry’s recipe lies in its simplicity. By using fresh ingredients and a few straightforward cooking techniques, she’s created a dish that’s bursting with flavor and sophisticated enough to impress guests. With a balanced combination of savory, sweet, and slightly tangy elements, her pork medallions are cooked to perfection in a skillet, ensuring a tender texture with each bite.
Mary Berry’s Pork Medallions Recipe
Ingredients Needed
The ingredients for Mary Berry’s Pork Medallions are easy to find, and they don’t require any specialized items. Here’s a breakdown of the key components:
- Pork Medallions (around 4-6 pieces) – These are tender cuts from the pork tenderloin, sliced into 1-inch thick pieces. They’re the star of the dish, offering a juicy and succulent bite.
- Olive Oil or Butter (for cooking) – A good quality olive oil or a knob of butter is essential for searing the pork medallions, giving them that golden crust and rich flavor.
- Onion (1 medium, finely chopped) – The onion adds sweetness and depth to the dish, complementing the pork while infusing the sauce with flavor.
- Garlic (2 cloves, minced) – A classic aromatic that enhances the savory notes of the dish. Garlic’s boldness marries well with the mildness of the pork.
- White Wine (or Chicken Stock) – A splash of white wine helps deglaze the pan, releasing all the caramelized bits left from the pork. If you prefer a non-alcoholic version, chicken stock is a great substitute.
- Dijon Mustard (1-2 tablespoons) – Dijon mustard introduces a tangy, sharp flavor that helps balance the richness of the pork and the sauce. It gives the dish a sophisticated edge.
- Cream (double or heavy cream, 100 ml) – Cream is added to enrich the sauce, giving it a smooth, velvety consistency that envelops the pork perfectly.
- Fresh Herbs (such as thyme or rosemary) – A sprinkle of fresh herbs adds a layer of fragrance and freshness to the sauce, rounding out the dish’s flavors.
- Salt and Pepper (to taste) – For seasoning, these essentials ensure the pork is perfectly flavored.
- Lemon Juice (optional) – A few drops of fresh lemon juice, added at the end, can brighten up the dish and add a subtle citrus kick.
Equipment Needed
While this recipe doesn’t require a lot of special tools, having the right equipment ensures you cook the pork medallions perfectly. Here’s what you’ll need:
- Large Skillet or Frying Pan – A heavy-bottomed skillet is the best choice for this recipe. It allows for even heat distribution and helps achieve the desired caramelization on the pork medallions.
- Wooden Spoon or Spatula – For stirring the sauce and scraping up any browned bits from the bottom of the pan.
- Sharp Knife – To slice the pork tenderloin into medallions and chop the vegetables and herbs.
- Chopping Board – Essential for prepping all your ingredients before you start cooking.
- Measuring Spoons and Cups – For accuracy when adding ingredients like mustard, cream, and stock.
- Ladle or Spoon (optional) – If you want to serve the sauce over the pork medallions, a ladle can help control the portion.
- Serving Dish or Plate – A nice serving platter or individual plates to present your dish beautifully.
Instructions To Make Mary Berry’s Pork Medallions
Step 1: Prep the Ingredients
Start by prepping all your ingredients. Slice the pork tenderloin into medallions, ensuring they are about 1-inch thick. Finely chop the onion and mince the garlic. If you’re using fresh herbs, strip the leaves from the stems and chop them finely.
Step 2: Sear the Pork Medallions
Heat the olive oil or butter in a large skillet over medium-high heat. Once the oil is hot, carefully place the pork medallions into the pan. Sear them for about 2-3 minutes on each side, or until they are golden brown. You want a beautiful, crispy crust, so don’t rush this step. Remove the medallions from the pan and set them aside.
Step 3: Cook the Onion and Garlic
In the same skillet, add a bit more oil or butter if needed. Toss in the chopped onion and garlic, and sauté them for 2-3 minutes, until they are softened and fragrant. The caramelized bits left from the pork will infuse the onions with additional flavor.
Step 4: Deglaze the Pan
Once the onions have softened, add a splash of white wine (or chicken stock) to deglaze the pan. Scrape up the fond (the brown bits stuck to the pan) with your wooden spoon, as they carry a lot of flavors. Let the wine reduce by half, allowing the sauce to intensify.
Step 5: Add the Cream and Mustard
Stir in the Dijon mustard and then add the cream. Lower the heat to medium and let the sauce simmer gently for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste. If you like a touch of brightness, you can squeeze a bit of lemon juice into the sauce at this point.
Step 6: Return the Pork Medallions to the Pan
Once the sauce has thickened, return the pork medallions to the skillet. Spoon some of the sauce over the medallions and let them simmer in the sauce for about 5 minutes, or until they are cooked through and fully tender. The cream will envelop the pork, creating a succulent texture.
Step 7: Garnish and Serve
Once everything is cooked to perfection, transfer the pork medallions to a serving dish. Drizzle the sauce over the top, and garnish with fresh herbs like thyme or rosemary. Serve immediately with your favorite side dishes.
Tips And Tricks
- Searing the Pork: Don’t overcrowd the pan when searing the pork. If necessary, cook the medallions in batches to get that beautiful golden crust.
- Thickness Matters: For the best texture, try to ensure all the medallions are the same thickness. If some pieces are thicker than others, they might cook unevenly.
- Deglazing the Pan: When deglazing with wine or stock, don’t rush. Let the liquid reduce slowly to concentrate the flavors.
- Using Stock Instead of Wine: If you don’t want to use wine, chicken stock is an excellent alternative. You could even use vegetable stock for a lighter taste.
- Perfect Sauce Consistency: If the sauce becomes too thick, you can always add a splash of stock or water to loosen it up. If it’s too thin, let it simmer for a bit longer to reduce.
- Herb Variations: Feel free to experiment with different fresh herbs. Rosemary adds a robust flavor, while thyme gives a more subtle touch. A pinch of sage can also work wonderfully here.
Mary Berry’s Pork Medallions are a flavorful, easy-to-make dish that combines tender pork with a luscious cream sauce. Whether you’re cooking for a busy weeknight dinner or preparing something special for guests, this recipe is sure to impress. The dish offers a perfect balance of savory richness from the pork, tang from the mustard, and depth from the wine and herbs.
By following the simple steps outlined above, you can create a meal that feels gourmet but doesn’t require advanced culinary skills. With just a few key ingredients, a well-seasoned skillet, and some careful attention, you can make a dish that is as satisfying as it is sophisticated.
Easy Recipe Variations For Mary Berry’s Pork Medallions
Mary Berry’s Pork Medallions are a beloved dish known for their tender texture and subtly flavorful taste. The original recipe is straightforward, but if you’re looking to spice things up, there are a variety of easy variations you can try to tailor the dish to different palates, dietary preferences, or available ingredients.
1. Herb-Crusted Pork Medallions
For those who love a bit of crunch and extra flavor, adding a herb crust to the pork medallions can elevate the dish. A simple combination of fresh herbs like thyme, rosemary, and parsley, mixed with breadcrumbs and Parmesan cheese, creates a crunchy topping. Simply coat the medallions with a bit of Dijon mustard, then press them into the herb-breadcrumb mixture before cooking. This adds texture and a burst of herbaceous flavor that contrasts beautifully with the pork’s richness.
2. Sweet and Spicy Glaze
To give your pork medallions an exciting twist, consider glazing them with a sweet and spicy sauce. A blend of honey, soy sauce, and a dash of sriracha or chili flakes creates a beautiful balance of sweetness and heat. Brush the glaze over the medallions during the last few minutes of cooking, allowing it to caramelize and create a sticky, flavorful finish. This variation is perfect for anyone who enjoys a little heat with their savory meals.
3. Mushroom and Cream Sauce
For a rich, comforting twist on the dish, adding a mushroom and cream sauce is a fantastic option. Sauté sliced mushrooms in butter with garlic and onions until they’re golden brown, then stir in heavy cream, a splash of white wine, and some Dijon mustard. Let the sauce simmer until it thickens, then serve it over the pork medallions. The earthy mushrooms and creamy sauce complement the delicate flavor of the pork, creating a luxurious dish.
4. Citrus Infused Pork Medallions
For a lighter, fresher variation, you could infuse the pork with citrus flavors. A marinade of orange or lemon zest, garlic, olive oil, and a touch of honey can add brightness and a lovely zing to the pork. After marinating the medallions for about 30 minutes, pan-fry them to perfection. This variation is ideal for summer meals or anyone craving a more vibrant flavor profile.
5. Pork Medallions with Apple Compote
Pork and apples are a classic pairing, and you can enhance this flavor combination by serving your medallions with a tangy apple compote. Gently cook sliced apples with butter, cinnamon, and a touch of brown sugar until they become soft and syrupy. Spoon the apple compote over the pork for a delightful contrast of savory and sweet. This variation is particularly great for autumn and festive meals.
Storing Leftovers
While Mary Berry’s Pork Medallions are often best enjoyed fresh, there may be times when you have leftovers that need to be stored. Proper storage ensures that your pork remains tasty and safe to eat for the next day or two.
Refrigeration
After the pork medallions have cooled to room temperature, place them in an airtight container and store them in the refrigerator. Properly stored, leftover pork will keep for up to 3-4 days. It’s important not to leave the medallions out at room temperature for extended periods to prevent bacteria growth. If you’ve made a sauce with the pork, store it separately in a small container to prevent the pork from becoming soggy.
Freezing
If you don’t think you’ll get around to finishing your leftovers within a few days, freezing the medallions is an excellent option. To freeze, first allow the pork to cool completely. Then, wrap each medallion individually in plastic wrap or aluminum foil to prevent freezer burn. Place the wrapped medallions in a resealable freezer bag or airtight container. They can be stored in the freezer for up to 3 months. To reheat, thaw the pork in the fridge overnight, then reheat in a pan or oven until fully warmed through.
Reheating Tips
When reheating leftover pork medallions, it’s best to avoid overcooking, as this can cause the meat to dry out. Reheat in a covered pan over low to medium heat to maintain moisture, or in the oven at a low temperature (around 300°F or 150°C) for a gentle reheating. If you’re reheating a creamy sauce or glaze, consider adding a splash of broth or cream to help retain its richness.
What To Eat With Mary Berry’s Pork Medallions?
Mary Berry’s Pork Medallions are versatile enough to pair with a variety of side dishes. Whether you’re aiming for a balanced, nutritious meal or a more indulgent spread, the right sides can complement the flavors of the dish and provide a satisfying dining experience.
1. Creamy Mashed Potatoes
Mashed potatoes are a classic pairing with pork, and for good reason. The creamy texture and subtle flavor of the potatoes provide a perfect backdrop to the savory pork medallions. You can elevate the mashed potatoes by incorporating roasted garlic, chives, or even a bit of cream cheese for an extra velvety touch.
2. Roasted Vegetables
Roasted vegetables like carrots, parsnips, Brussels sprouts, and sweet potatoes offer a lovely contrast to the richness of the pork. The caramelization of the vegetables in the oven brings out their natural sweetness, which balances the savory medallions. A drizzle of olive oil and a sprinkle of thyme or rosemary before roasting can make the vegetables even more flavorful.
3. Fresh Salad
If you prefer something lighter or want to add a refreshing element to the meal, a crisp salad is an excellent choice. A green salad with mixed lettuce, arugula, or spinach, topped with a tangy vinaigrette, complements the richness of the pork. For added texture and flavor, you could add nuts like toasted pecans or walnuts, or even some sliced pears or apple wedges.
4. Apple Sauce or Chutney
As mentioned earlier, pork and apples make a great pairing, and serving your pork medallions with a homemade apple sauce or chutney can really bring the dish to life. The sweet and tart flavors of apple sauce cut through the richness of the pork and add a delightful contrast.
5. Rice Pilaf
A fluffy rice pilaf with herbs, toasted almonds, and raisins makes an excellent side dish for Mary Berry’s Pork Medallions. The subtle sweetness from the raisins, combined with the nutty flavor of the almonds, provides an interesting texture and flavor contrast that pairs beautifully with the pork.
Conclusion
Mary Berry’s Pork Medallions are a simple yet elegant dish that can be easily customized to suit different tastes and occasions. Whether you’re experimenting with herb crusts, sweet glazes, or rich sauces, there’s no shortage of creative ways to enhance this already delicious recipe. By storing leftovers properly, you can extend the enjoyment of this meal for days to come. And when it comes to what to pair it with, the possibilities are endless-from creamy mashed potatoes to crisp salads or roasted vegetables.
The beauty of this dish lies in its versatility and ability to be adapted based on what you’re in the mood for. Whether you’re preparing it for a weekday dinner or a special occasion, Mary Berry’s Pork Medallions are sure to be a crowd-pleaser every time.
FAQs
What Ingredients Do I Need For Mary Berry’s Pork Medallions Recipe?
For Mary Berry’s pork medallions, you will need boneless pork medallions, olive oil, a selection of fresh herbs such as thyme and rosemary, garlic, onions, white wine (optional), and some vegetable stock. The recipe also calls for mustard, cream, and seasoning like salt and pepper for added flavor.
How Long Should I Cook The Pork Medallions In Mary Berry’s Recipe?
The pork medallions should be cooked for around 4-5 minutes per side over medium heat. The key is to ensure they are golden brown and cooked through without becoming dry. If you are using a thermometer, the internal temperature should reach 145°F (63°C) for a perfect result.
Can I Make Mary Berry’s Pork Medallions Recipe Ahead Of Time?
Yes, you can prepare the pork medallions ahead of time. It’s best to cook the pork medallions and make the sauce, then store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. However, for the best texture, it’s recommended to cook them fresh when possible.
