Mary Berry Pork Medallions Recipe [Tips & Tricks]

If you’re looking for a simple yet impressive dish to make, Mary Berry’s pork medallions recipe is an absolute must-try!

Not only does it offer tender, juicy pork with a rich and flavorful sauce, but it’s also super easy to prepare, even for beginners. Mary Berry’s expert touch brings out the best in every ingredient, turning an everyday meal into something truly special. Whether you’re cooking for a family dinner or having friends over, this recipe guarantees delicious results that will leave everyone asking for seconds!

Mary Berry Pork Medallions Recipe

Ingredients Needed

When preparing Mary Berry’s Pork Medallions, it’s important to have the right balance of flavors and textures to complement the tender pork. Here’s a detailed look at what you’ll need:

1. Pork Tenderloin – This is the key ingredient for the recipe. Pork tenderloin is lean, tender, and perfect for medallions. You’ll want to buy a fresh pork tenderloin, about 500g (1lb) in weight. The meat should be smooth and free of any tough connective tissue, which makes it easy to slice into perfect medallions.

2. Olive Oil – A good quality olive oil is ideal for frying the medallions and helping them achieve a golden, crispy exterior while keeping the interior tender and juicy. Olive oil has the added benefit of a rich, fruity flavor that complements the pork without overpowering it.

3. Butter – Butter adds a luxurious richness to the sauce and helps achieve a beautifully golden-brown crust on the pork. It’s also essential for making a deliciously smooth sauce after frying.

4. Shallots – Shallots bring a mild, sweet, and delicate onion flavor that enhances the dish without overwhelming the taste of the pork. You’ll need finely chopped shallots to cook along with the pork for a balanced flavor profile.

5. Garlic – Garlic brings depth and aromatic warmth to the dish. Just a couple of cloves, finely minced, will infuse the pork and sauce with its signature flavor.

6. White Wine – A splash of dry white wine helps deglaze the pan after searing the pork medallions. It lifts the flavors of the dish, while also adding a touch of acidity to balance out the richness of the pork and butter.

7. Chicken Stock – Chicken stock forms the base of the sauce. Opt for a good-quality stock to add a savory depth to the dish. You can use homemade stock if available or a store-bought variety that doesn’t contain too many preservatives.

8. Cream – The cream enriches the sauce and gives it a velvety texture. A small amount of double cream (heavy cream) will add the right amount of richness without making the sauce too thick or heavy.

9. Fresh Herbs (Thyme and Parsley) – Fresh thyme is often used in this dish for its earthy flavor, which pairs wonderfully with pork. Fresh parsley is used as a garnish, adding a touch of color and freshness to the plate.

10. Salt and Pepper – These simple seasonings help bring out the natural flavors of the pork medallions and balance the richness of the sauce. Always season the pork well before cooking and adjust the salt and pepper to taste at the end.

Equipment Needed

To make Mary Berry’s Pork Medallions successfully, you will need a few key pieces of kitchen equipment. Here’s a list of what you’ll need:

1. Sharp Knife – A good-quality, sharp chef’s knife is essential for slicing the pork tenderloin into medallions. It ensures clean cuts, which are especially important when you want uniform slices for even cooking.

2. Chopping Board – A sturdy, clean chopping board is essential for preparing the shallots, garlic, and any other ingredients that need to be chopped or minced.

3. Frying Pan or Skillet – A large, heavy-bottomed frying pan or skillet is ideal for cooking the pork medallions. Choose one with a non-stick surface or a well-seasoned cast-iron skillet to ensure even browning without sticking.

4. Wooden Spoon or Tongs – You’ll need these to turn the medallions while cooking, as well as to stir the shallots and garlic as they sauté. Wooden spoons are particularly good at preventing scratches in your non-stick pan.

5. Measuring Spoons – For accuracy when measuring small ingredients like salt, pepper, and wine, measuring spoons are essential.

6. Ladle – A ladle or spoon is helpful for serving the pork medallions with the creamy sauce, ensuring the perfect amount of sauce with each portion.

7. Serving Plate – Once the pork medallions are cooked, they’ll need to be plated. A large, elegant serving plate will make a difference in presentation, giving you the space to showcase the dish beautifully.

8. Paper Towels – Used for patting the pork medallions dry before cooking to ensure a crisp crust.

How To Make Mary Berry’s Pork Medallions

Making Mary Berry’s Pork Medallions is a relatively simple yet flavorful dish. Here’s a step-by-step guide on how to make it:

1. Prepare the Pork Medallions

   Begin by preparing the pork tenderloin. Pat it dry with paper towels to remove any excess moisture.

   This is crucial for achieving a golden-brown sear when cooking. Trim any visible fat, then slice the pork into medallions about 1-inch thick. Season both sides of each medallion generously with salt and pepper.

2. Sear the Pork Medallions

   Heat a large frying pan over medium-high heat and add a tablespoon of olive oil. Once the oil is hot, add the pork medallions to the pan.

   Sear them for 3-4 minutes on each side until they develop a beautiful golden-brown crust. Avoid overcrowding the pan to ensure even cooking. Once seared, remove the medallions from the pan and set them aside.

3. Cook the Shallots and Garlic

   In the same pan, reduce the heat to medium. Add a tablespoon of butter, and once melted, toss in the finely chopped shallots and garlic.

   Sauté for about 2-3 minutes, stirring occasionally, until softened and fragrant. This will build the base of your sauce.

4. Deglaze the Pan with White Wine

   Add a splash of white wine to the pan to deglaze, scraping up any delicious browned bits from the bottom of the pan. This is where a lot of the flavor from the pork will be absorbed into the sauce.

5. Add Stock and Simmer

   Pour in the chicken stock and bring to a simmer. Let it cook for about 5 minutes to reduce slightly and allow the flavors to meld together.

6. Finish the Sauce

   Stir in the double cream and fresh thyme. Allow the sauce to simmer gently for another 3-4 minutes, until the cream has thickened slightly and the flavors are well combined. Taste and adjust the seasoning with salt and pepper.

7. Return the Pork Medallions to the Pan

   Place the seared pork medallions back into the pan and cook for an additional 2-3 minutes. This will allow the pork to soak up the sauce while finishing cooking through.

8. Serve

   Transfer the pork medallions to a serving plate. Spoon the creamy sauce over the top, garnishing with fresh parsley. Serve immediately with your choice of sides like mashed potatoes, steamed vegetables, or a crisp salad.

Expert Tips

1. Even Thickness for Even Cooking: When slicing the pork tenderloin into medallions, ensure that the slices are of equal thickness. This will help them cook evenly and at the same rate.

2. Do Not Overcrowd the Pan: Avoid putting too many medallions in the pan at once, as this can cause the pork to steam rather than sear. Sear in batches if necessary.

3. Rest the Meat: After cooking, allow the pork to rest for a couple of minutes before serving. This allows the juices to redistribute within the meat, making it even more tender and flavorful.

4. Use Fresh Herbs for Better Flavor: While dried herbs can work in a pinch, fresh thyme and parsley will elevate the flavor of the dish. The fresh herbs give the dish a light and aromatic finish.

5. Adjust Cream for Desired Sauce Consistency: If you prefer a thicker sauce, you can reduce the cream further. Conversely, for a lighter sauce, use less cream or add a little extra stock.

Mary Berry’s Pork Medallions offer an elegant and simple approach to cooking tender, flavorful pork. With a perfect balance of rich butter, savory stock, and creamy sauce, this dish is ideal for a weeknight meal or a special occasion.

The use of fresh herbs, white wine, and chicken stock provides a depth of flavor that makes each bite a delightful experience. By following the detailed steps and expert tips provided, you’ll be able to create a restaurant-worthy dish that is sure to impress friends and family. Enjoy the tender pork medallions in all their creamy, herby goodness-paired perfectly with a variety of sides for a well-rounded meal!.

Easy Recipe Variations For Mary Berry’s Pork Medallions

Mary Berry’s Pork Medallions recipe is a delicious, simple dish that can be customized in a variety of ways to suit different tastes and dietary preferences. If you’re looking to explore different flavors or add a personal twist, here are some easy variations you can try:

1. Herb-Infused Pork Medallions

   While Mary Berry’s original recipe may use a basic seasoning of salt and pepper, you can elevate the flavor by infusing the pork medallions with herbs. A mix of fresh rosemary, thyme, and sage works wonderfully.

   Simply rub the herbs into the pork before searing it. You could even make a marinade with olive oil, garlic, lemon zest, and herbs for extra depth of flavor. Allow the pork to marinate for 30 minutes to an hour before cooking to let the herbs really infuse the meat.

2. Apple and Cider Sauce

   A sweet and savory apple cider sauce pairs excellently with pork, creating a delightful contrast of flavors. To make this variation, add diced apples and a splash of apple cider or apple juice to the pan after browning the pork medallions.

   Simmer the apples until they soften, and then deglaze the pan with cider or stock, scraping up the brown bits for maximum flavor. This sauce can be finished with a touch of cream or Dijon mustard to add richness and complexity.

3. Spicy Pork Medallions with Chilli and Lime

   If you enjoy a bit of heat, consider a spicy variation of Mary Berry’s pork medallions. Add finely chopped red chillies, a squeeze of fresh lime juice, and a dash of cumin or paprika to the seasoning. You can even serve the medallions with a tangy salsa made from tomatoes, red onion, and cilantro for an extra zing.

4. Cranberry and Orange Glaze

   For a festive twist, try a cranberry and orange glaze. The tartness of the cranberries combined with the citrusy sweetness of orange juice makes a fantastic accompaniment to the pork.

   To create this glaze, cook fresh cranberries with orange juice, a splash of balsamic vinegar, and a little sugar until the cranberries burst and the mixture thickens. Pour this over the pork medallions just before serving for a glossy, flavorful finish.

5. Pork Medallions with Mustard and Cream Sauce

   Mustard and cream is a classic combination that complements the mildness of pork beautifully. After cooking the pork, create a quick sauce by whisking in Dijon mustard, cream, and a bit of white wine or stock.

   The mustard adds a subtle sharpness while the cream provides richness. For extra flavor, stir in a few fresh herbs like tarragon or chives.

6. Mediterranean Pork Medallions

   Give your pork a Mediterranean twist by seasoning it with Mediterranean herbs like oregano, basil, and garlic. Serve the medallions with a side of roasted vegetables such as peppers, zucchini, and tomatoes. You can finish it off with a drizzle of olive oil and a sprinkle of crumbled feta cheese for added flavor and texture.

Best Practices To Store Leftovers

Storing leftovers properly ensures that your pork medallions stay fresh and safe to eat for as long as possible. Follow these best practices to maintain the quality and safety of your meal:

1. Cool Quickly

   The first step in storing pork medallions is to let them cool to room temperature, but don’t leave them out for longer than two hours. The quicker the food cools, the less time bacteria has to grow. To speed up cooling, you can slice the medallions into smaller pieces or spread them out on a plate.

2. Use Airtight Containers

   Once the pork has cooled, transfer it to airtight containers. This helps prevent air exposure, which can dry out the meat or cause it to spoil faster. Choose a container that fits the leftover portion snugly to reduce the amount of air inside.

3. Refrigeration

   Pork medallions should be stored in the refrigerator at 40°F (4°C) or lower. If you plan on consuming the leftovers within 3 to 4 days, this is the best option. Make sure to store the medallions separately from any sauces or gravies to prevent them from becoming soggy.

4. Freezing Leftovers

   If you want to keep your pork medallions for longer, freezing is a great option. Wrap the medallions tightly in plastic wrap or aluminum foil and place them in a freezer-safe container or resealable bag.

   Be sure to remove as much air as possible before sealing. Leftover pork can be frozen for up to 2-3 months. When ready to eat, thaw the medallions in the refrigerator overnight and reheat thoroughly before serving.

5. Reheating

   When reheating leftovers, ensure that the pork reaches an internal temperature of 165°F (74°C) to guarantee food safety. You can reheat the medallions in a microwave, on the stovetop, or in the oven. If reheating in a pan, add a little broth or water to prevent the pork from drying out.

What Goes Well With Pork Medallions

Pork medallions are versatile and pair well with a wide range of side dishes, sauces, and accompaniments. Depending on the flavors of the dish, here are some options that complement the pork:

1. Vegetables

   Pork and vegetables are a natural pairing. Roasted root vegetables like carrots, parsnips, or sweet potatoes offer a hearty contrast to the pork’s tenderness.

   Steamed or sautéed green beans, Brussels sprouts, or asparagus also work wonderfully, providing a fresh, vibrant balance. For a lighter option, a simple salad with mixed greens and a tangy vinaigrette is a refreshing choice.

2. Potatoes

   Potatoes in nearly any form are a perfect match for pork medallions. Roasted new potatoes with rosemary and garlic or creamy mashed potatoes complement the pork’s flavor and texture. For something a bit more unique, consider serving the medallions with a potato gratin or crispy hash browns.

3. Grains

   Grains like quinoa, couscous, or rice can make a delicious base for pork medallions. A flavorful pilaf with dried fruits, nuts, and herbs enhances the overall dish, offering a satisfying texture and a slight sweetness that contrasts nicely with the savory pork. Alternatively, a creamy risotto infused with parmesan adds richness to the meal.

4. Sauces and Condiments

   As discussed earlier, various sauces can elevate the flavor of your pork medallions. A mustard cream sauce, apple cider glaze, or cranberry-orange chutney can add layers of complexity.

   For a bit of heat, try a tangy barbecue sauce or a spicy salsa. If you’re keeping things simple, a dollop of apple sauce is a classic and beloved pairing with pork.

5. Wine Pairings

   When it comes to beverages, a glass of wine can really elevate your pork medallions. For a lighter, more delicate dish, a crisp white wine such as Sauvignon Blanc or Chardonnay works well.

   If you’ve opted for a richer sauce, a medium-bodied red wine like Pinot Noir or Merlot can provide a lovely contrast to the meat. For those who enjoy pairing with non-alcoholic beverages, a sparkling apple cider or a chilled iced tea can provide a refreshing and balanced accompaniment.

Conclusion

Mary Berry’s Pork Medallions is a fantastic base recipe that lends itself to a variety of creative modifications, making it adaptable for any occasion. Whether you’re looking to explore different flavor combinations, like a creamy mustard sauce or a tangy cranberry glaze, or even spice things up with some chilli and lime, the possibilities are endless.

Additionally, knowing how to store leftovers properly ensures that you can enjoy this delicious dish for days after cooking, whether reheating it with care or freezing it for later use. With the right sides-from vegetables and potatoes to grains and sauces-you can elevate this simple dish into a complete, well-balanced meal. No matter which variations or pairings you choose, Mary Berry’s Pork Medallions is sure to become a staple in your recipe repertoire.

FAQs

What Are The Main Ingredients For Mary Berry’s Pork Medallions Recipe?

The main ingredients for Mary Berry’s pork medallions recipe include pork medallions, olive oil, butter, garlic, white wine, chicken stock, and fresh herbs like rosemary or thyme. You can also use other vegetables such as mushrooms and onions for added flavor.

How Long Does It Take To Cook Mary Berry’s Pork Medallions?

The total cooking time for Mary Berry’s pork medallions is around 20-25 minutes, including the preparation of the pork and the sauce. The pork medallions themselves typically take about 8-10 minutes to cook through, depending on thickness.

Can I Use Other Cuts Of Pork Instead Of Medallions?

While pork medallions are ideal for this recipe due to their tenderness and quick cooking time, you can substitute them with pork loin or tenderloin, but be sure to adjust the cooking time as these cuts may require slightly longer to cook through.

What Type Of Sauce Is Served With Mary Berry’s Pork Medallions?

The sauce that accompanies Mary Berry’s pork medallions is a rich, flavorful blend of white wine, chicken stock, garlic, and herbs. The sauce is made by deglazing the pan after searing the pork, which helps to bring out the delicious flavors from the pork drippings.

Can I Make The Sauce Without White Wine?

Yes, you can make the sauce without white wine by substituting it with chicken broth or apple juice. The wine adds acidity and depth, but the alternative liquids will still create a tasty sauce for the pork medallions.

Should I Cook The Pork Medallions On High Or Medium Heat?

It’s best to cook the pork medallions on medium heat. This allows for a golden, caramelized crust to form while ensuring that the pork cooks evenly without becoming dry. Cooking on high heat might cause the outside to burn before the inside is properly cooked.

What Can I Serve With Mary Berry’s Pork Medallions?

Mary Berry’s pork medallions pair wonderfully with a variety of side dishes such as mashed potatoes, roasted vegetables, green beans, or a simple salad. The rich sauce also complements creamy sides like polenta or risotto.

How Do I Know When The Pork Medallions Are Cooked Through?

To check if the pork medallions are cooked through, use a meat thermometer. The internal temperature should reach 145°F (63°C) for safe consumption. Alternatively, you can cut into the center of one medallion to ensure it’s no longer pink and the juices run clear.

Can I Prepare Mary Berry’s Pork Medallions Ahead Of Time?

While it’s best to cook pork medallions fresh, you can prepare some components ahead of time. The pork can be seasoned and the sauce can be made earlier in the day. Just be sure to reheat the sauce and cook the pork medallions just before serving for the best results.

Can I Freeze Leftovers From Mary Berry’s Pork Medallions Recipe?

Yes, you can freeze leftovers from Mary Berry’s pork medallions recipe. Make sure the pork and sauce are fully cooled before storing them in an airtight container.

They can be frozen for up to 2-3 months. To reheat, defrost in the refrigerator overnight and warm gently on the stove.