Hamdi Saidani This Jamie Oliver Pork Medallions recipe is one of the easiest recipes for cooking pork medallions. In this recipe, Jamie cooks the pork in a pan until it’s golden brown. Then he makes the sauce from butter, shallots, mushrooms, garlic, and Madeira. He then cooks the pork medallions in the sauce until it’s fully cooked, resulting in tender pork medallions in a creamy mushrooms sauce.
Jamie Oliver Pork Medallions Ingredients
- 1 tablespoon olive oil
- 600g pork medallions
- 2 tablespoons unsalted butter
- 2 banana shallots, thinly sliced
- 250g chestnut mushrooms, sliced
- 1 garlic clove, crushed
- 1 tablespoon plain flour
- 100ml Madeira or sherry
- 400ml chicken stock
- 4 sprigs thyme
- 1/2 tablespoon wholegrain mustard
- 100ml double cream
How To Make Jamie Oliver Pork Medallions
- Heat olive oil in a large non-stick pan. Fry the pork medallions for 2-3 minutes on each side until they turn golden brown. Take them out and place them on a plate.
- Melt butter in the same pan. Add sliced shallots and mushrooms. Cook for 10 minutes on medium heat. Add crushed garlic and cook for 1 more minute. Add flour and cook for 2 more minutes.
- Pour in the Madeira or sherry and let it boil for 2 minutes. Slowly add the chicken stock while stirring to avoid lumps. Add thyme and mustard. Season it the way you like.
- Put the pork medallions back into the pan. Let it simmer for 5-7 minutes or until the pork is fully cooked.
- Stir in the double cream and bring it to a simmer. The mushroom sauce should now be creamy.
- Serve pork medallions with mushroom sauce with some creamy mashed potatoes and wilted greens on the side.
Why Are My Pork Medallions Tough?
If your pork medallions turn out tough, it’s likely because they were overcooked. Pork medallions are lean and cook quickly, so be sure to keep an eye on the cooking time. Aim for 5-7 minutes of simmering in the sauce to ensure they remain tender.
What Temp Should Pork Medallions Be Cooked?
Pork medallions should be cooked to an internal temperature of 145°F (63°C) for safe consumption. Use a meat thermometer to check the temperature and ensure it’s cooked through but still juicy.
What To Serve With Pork Medallions
For a well-rounded meal, serve your pork medallions with creamy mashed potatoes and wilted greens. These sides complement the rich and creamy Madeira sauce perfectly.
How Long Does Cook Pork Medallions Last
- In The Fridge: Cooked pork medallions can be stored in the fridge for up to 3-4 days. Make sure to store them in an airtight container to maintain freshness.
- In The Freezer: If you want to store them for a longer period, cooked pork medallions can be frozen for up to 2-3 months. Again, use an airtight container or heavy-duty freezer bags to prevent freezer burn.
Jamie Oliver Pork Medallions Nutrition facts
- Calories: 545
- Fat: 40g
- Saturated Fat: 18g
- Carbohydrates: 7g
- Sugars: 3g
- Fiber: 2g
- Protein: 31g
- Salt: 0.9g
Try More Recipe:
- Pork Casserole Slow Cooker Jamie Oliver
- Leftover Roast Pork Jamie Oliver
- Jamie Oliver Slow Cooker Ham And Pea Soup
- Jamie Oliver Stuffed Marrow
- Jamie Oliver Courgette Gratin
Jamie Oliver Pork Medallions Recipe
Description
This Jamie Oliver Pork Medallions recipe is one of the easiest recipes for cooking pork medallions. In this recipe, Jamie cooks the pork in a pan until it’s golden brown. Then he makes the sauce from butter, shallots, mushrooms, garlic, and Madeira. He then cooks the pork medallions in the sauce until it’s fully cooked, resulting in tender pork medallions in a creamy mushrooms sauce.
Jamie Oliver Pork Medallions Ingredients
How To Make Jamie Oliver Pork Medallions
- Heat olive oil in a large non-stick pan. Fry the pork medallions for 2-3 minutes on each side until they turn golden brown. Take them out and place them on a plate.
- Melt butter in the same pan. Add sliced shallots and mushrooms. Cook for 10 minutes on medium heat. Add crushed garlic and cook for 1 more minute. Add flour and cook for 2 more minutes.
- Pour in the Madeira or sherry and let it boil for 2 minutes. Slowly add the chicken stock while stirring to avoid lumps. Add thyme and mustard. Season it the way you like.
- Put the pork medallions back into the pan. Let it simmer for 5-7 minutes or until the pork is fully cooked.
- Stir in the double cream and bring it to a simmer. the mushrooms sauce should now be creamy.
- Serve pork medallions and mushroom sauce with some creamy mashed potatoes and wilted greens on the side.
