I remember the first time I tried a recipe from Mary Berry. It was a simple chicken dish, but the flavors were so balanced and the technique so easy to follow that I was hooked. Since then, I’ve made it my mission to try as many of her recipes as possible, and one that always stands out is her Pork Medallions. The dish is a beautiful balance of tender meat, rich sauce, and just enough flair to impress anyone at the dinner table. Over the years, it’s become a go-to in my kitchen, especially when I’m looking to make something quick yet satisfying.
In this post, I’ll dive into how to recreate Mary Berry’s pork medallions, what ingredients and tools you’ll need, and ways to put your own spin on the recipe. Let’s break it down.
Mary Berry Pork Medallions Recipe
Mary Berry is known for making home cooking accessible and enjoyable. Her pork medallions recipe is the perfect example: it’s simple but packs a punch. The dish centers on juicy pork tenderloin medallions, which are lightly pan-fried and then finished in a flavorful sauce. I love the contrast of textures-the outside of the medallions gets a nice sear while the inside stays juicy. The sauce, often made with a touch of cream and mustard, is creamy and tangy, bringing everything together.
Ingredients Needed
This dish is simple and uses ingredients that are easy to find. Here’s what you’ll need:
- Pork tenderloin – Cut into medallions. I prefer tenderloin for its tenderness and mild flavor, but you can also use pork fillet if that’s what you have on hand.
- Olive oil – For searing the medallions. It helps get that nice golden crust.
- Butter – Adds richness and flavor to the sauce.
- Onion – Finely chopped. You can use a regular yellow onion or shallots for a slightly milder taste.
- Garlic – A couple of cloves, minced. Adds depth and aroma.
- Dijon mustard – This brings a sharp, tangy element to the sauce.
- Double cream (heavy cream) – For richness and that silky smooth sauce texture.
- Chicken stock – It helps deglaze the pan and adds body to the sauce.
- Fresh herbs (optional) – Rosemary or thyme work well here.
- Salt and pepper – For seasoning.
Equipment Needed
Having the right tools makes cooking much easier. For this recipe, you won’t need anything fancy, but there are a few key items to have:
- Sharp knife – For cutting the pork into medallions.
- Frying pan (or skillet) – A large, heavy-bottomed pan is ideal for searing the pork.
- Wooden spoon – For stirring the sauce and scraping up any caramelized bits from the pan.
- Measuring spoons – For accuracy with your seasonings and mustard.
- Small saucepan (optional) – If you want to make the sauce in a separate pan, though it’s usually fine to do it in the same pan.
How To Make Mary Berry Pork Medallions?
I remember the first time I made this dish. It felt like an easy win because it was so straightforward but looked so impressive on the plate. Here’s how you can recreate it:
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Prepare The Pork
- Start by cutting the pork tenderloin into medallions about 1-inch thick. You can use kitchen twine to tie them if you like, but I usually skip that step.
- Season the medallions with salt and pepper. I like to do this ahead of time, letting the pork sit for a few minutes to absorb the seasoning.
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Sear The Pork
- Heat a large frying pan over medium-high heat. Add a splash of olive oil and let it get hot.
- Place the medallions in the pan, making sure not to overcrowd them. You want them to sear, not steam.
- Cook the medallions for 2-3 minutes on each side, until golden brown. Once seared, remove them from the pan and set aside.
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Make The Sauce
- In the same pan, melt some butter and sauté the onions until soft and translucent (about 5 minutes).
- Add the garlic and cook for another minute, stirring constantly to avoid burning.
- Stir in the Dijon mustard, chicken stock, and cream. Scrape the bottom of the pan to release any flavorful bits stuck there.
- Let the sauce simmer for 5-7 minutes until it thickens slightly. Taste and adjust the seasoning if necessary.
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Finish The Dish
- Return the pork medallions to the pan and spoon some sauce over them. Let them cook in the sauce for an additional 5 minutes, turning them to ensure they’re coated evenly.
- If you’re using fresh herbs, now is the time to sprinkle them on top.
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Serve
- Plate the medallions, spoon the creamy sauce over the top, and garnish with a little extra fresh herbs if you like.
Recipe Variations
While the original recipe is a winner, there are a few ways to play around with it. Here are a few variations I’ve tried:
- Add mushrooms – A classic addition that works really well. Sauté sliced mushrooms with the onions for extra depth.
- Swap the mustard – Try whole grain mustard for a bit of texture and a milder flavor.
- Lemon zest – Add a bit of brightness to the dish by adding a pinch of lemon zest to the sauce. It cuts through the richness nicely.
- Spicy version – Stir in a little cayenne or chili flakes for a kick.
- Herbed version – Use fresh thyme or rosemary in the sauce, or even add a bit of sage for a more autumnal vibe.
What Goes Well With Mary Berry Pork Medallions?
This dish is rich, so pairing it with something fresh and light works best. Some of my favorite sides include:
- Mashed potatoes – Creamy mashed potatoes are a perfect base to soak up all that delicious sauce.
- Steamed vegetables – Green beans, broccoli, or carrots add color and freshness to balance the richness of the pork.
- Rice or couscous – A fluffy grain to help absorb the sauce. I love serving it over wild rice or couscous for a bit of texture.
- A simple salad – Something like a mixed green salad with a light vinaigrette can help cut through the richness and add freshness.
What I Have Learnt
Over the years, I’ve learned a few things that make this dish even better:
- Don’t rush the sear: Getting that golden crust on the pork is key to locking in the juices. You want a nice sizzle when the pork hits the pan.
- Balance the sauce: If it feels too rich, add a splash of white wine or a squeeze of lemon juice to brighten it up.
- Rest the meat: Let the medallions rest for a few minutes after searing. This helps retain the juices when you slice into them.
FAQs
What Ingredients Are Needed For Mary Berry’s Pork Medallions Recipe?
Mary Berry’s pork medallions recipe requires the following ingredients: 4 pork medallions, olive oil, garlic, fresh rosemary, dry white wine, chicken stock, Dijon mustard, double cream, and salt and pepper to taste. Optionally, you can use green beans or potatoes for serving.
How Long Do I Need To Cook The Pork Medallions In Mary Berry’s Recipe?
The pork medallions in Mary Berry’s recipe should be cooked for about 4-5 minutes per side over medium heat, depending on the thickness of the medallions. The total cooking time is typically around 10-12 minutes until the pork is golden brown and cooked through.
Can I Substitute Any Ingredients In Mary Berry’s Pork Medallions Recipe?
Yes, there are several possible substitutions in Mary Berry’s pork medallions recipe. For example, you can substitute chicken or turkey medallions for pork. If you don’t have white wine, you can use vegetable stock or water as an alternative. Additionally, if you prefer a dairy-free version, you can use coconut cream or a dairy-free alternative instead of double cream.