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Pork Medallions Recipe Jamie Oliver

These juicy pork medallions recipe by Jamie Oliver are pan-seared to perfection and served in a creamy mushroom sauce. It’s a wonderful keto supper meal that’s simple enough to make on a weekday yet sophisticated enough to serve for a special occasion. So flavorful and tender!

This article has a wealth of information to assist you in creating the most gorgeous Pork Medallions ever.

Why You’ll Love This Recipe:

  • This Pork Medallions Recipe Jamie Oliver’s luscious, delicate pork medallions will have everyone at the table smiling.
  • Because of the perfectly cooked, soft pork in a flavorful pan-sauce seasoned with paprika, garlic, and thyme, this simple dish is simply gratifying.
  • You’re in for a treat if you’ve never cooked with pork medallions before! They are quick to respond and simple to work with.
  • For this Jamie Oliver recipe, we’ll just make a basic pan-fry, followed by a wonderful and easy pan sauce that goes great with cauliflower rice, mashed potatoes, or anything you choose.

What Is Pork tenderloin?

Pork tenderloin is a long, thin cut of pork that is also known as pork fillet, pork steak, or Gentleman’s Cut. Tenderloin refers to the psoas major muscle along the central spine part, ventral to the lumbar vertebrae, as it does in all quadrupeds.

Pork Medallions Recipe Jamie Oliver
Pork Medallions Recipe Jamie Oliver

Ingredient That You’ll Need:

This dish’s spice combination is a terrific, adaptable blend. Thyme, paprika, garlic powder, salt, and pepper go so well together, bringing out the best in these delicious medallions as well as a variety of other pig and poultry recipes.

  • Oil: is used for sautéing. I like avocado oil, but vegetable oil and mild olive oil may also be used! For pan-frying, I aim to use oils with a greater smoke point, which is why I recommend vegetable oil.
  • Pork Tenderloin: A one-pound pork tenderloin, sliced into 12 medallions, is required.
  •  Salt and pepper: To taste, season with salt and pepper. To season all 12 pieces of pork, I use around 1/2 teaspoon kosher salt.
  • Thyme: A teaspoon of dried thyme provides just the right amount of flavor to these medallions.
  • Paprika: Use 1/2 teaspoon sweet paprika, or to taste.
  • Garlic Powder: 1/4 teaspoon of garlic powder enhances the taste of this meal.
  • Butter: A spoonful of butter adds richness and shine to the pan sauce.
  • Broth: 1/2 cup broth: To prepare the pan sauce, add 1/2 cup broth to the pan. Low-sodium chicken broth is a wonderful option, as is the veggie broth.
  • chopped fresh parsley: For garnish, use.

Where do you get pork medallions?

Pork medallions are created by slicing pork tenderloin into thick slices or rounds crosswise. To get an even thickness, press the medallions with the heel of your hand until they are even.

This pig cut is similar to beef tenderloin, which is sliced and referred to as beef tenderloin steak. Instead of steaks, this cut of the pig is known as medallions.

Pork Medallions Recipe Jamie Oliver
Pork Medallions Recipe Jamie Oliver

How To make Jamie Oliver Pork Medallions?

  1. In a 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
  2. Make 12 slices of pork tenderloin.
  3. Combine salt, pepper, thyme, paprika, and garlic powder in a small mixing bowl.
  4. Season each pork medallion with salt and pepper; push down on the medallions to secure the seasoning and flatten them to an equal thickness.
  5. Cook for 3 minutes with half of the pork medallions in the pan. DO NOT overcrowd the pan as this may cause the meat to steam.
  6. Cook for 3 to 4 minutes more, or until the pork medallions are done, on the other side. When the internal temperature of the pork reaches 145 degrees Fahrenheit, it is done. The amount of time required to cook the medallions will also be determined by their thickness.
  7. Remove the pork medallions from the pan and place them on a plate.
  8. Rep with the remaining medallions; remove the second batch of pork from the skillet and put it aside.
  9. Return the skillet to the heat and carefully pour in the chicken broth, being cautious of the smoke.
  10. Continue to fry for 1 minute over medium-high heat, whisking to scrape up all the browned pieces from the bottom of the pan.
  11. Add a couple of pats of butter and gently swirl to melt; you only need enough butter to slightly thicken the sauce.
  12. Return the medallions to the skillet and heat through, spooning the sauce over the medallions.
  13. Turn off the heat.
  14. Serve garnished with parsley.

Recipe Tips 

  • Tenderize: Did you know that hammering your pork medallions thinly will tenderize them? Yep! Simply lay them between two pieces of plastic wrap and pound them with a meat mallet or the bottom of a pot. Remember that thinner pork medallions cook faster!
  • Breading is an option for some people who want to bread their pork medallions before cooking. I recommend patting the medallions dry, dipping them in milk or egg, and then dredging them in Panko crumbs for a crispy breading. Yum!
  • If you don’t have a pork tenderloin or choose not to use one, this Jamie Oliver recipe also works well with lean, boneless pork loin chops!
Pork Medallions Recipe Jamie Oliver
Pork Medallions Recipe Jamie Oliver

What To Serve With Jamie Oliver Pork Medallions?

These tasty Jamie Oliver Pork Medallions are a flexible dinner! They go well with almost everything, from cauliflower rice to spaghetti to baked potatoes. Do you require other suggestions? Great! Here are a couple more dishes that go great with this dish!

  • Broccolini: Also known as “baby broccoli,” this tender green veggie goes wonderfully with pork! Try my Broccoli Salad it’s sure to be a hit.
  • Asparagus: Asparagus Casserole is a delicious and healthy side dish!
  • Salad: I like pretty much any salad, but this Baked Potato Salad is a very delectable and gorgeous one!
  • Veggies in Cheese: My Carbonara is an especially delicious and elegant one.

How To Store Jamie Oliver Pork Medallions?

In The Fridge:

Place any leftovers Jamie Oliver Pork Medallions in sealed food storage containers or bags and refrigerate for three to four days.

In The Freezer:

Jamie Oliver Pork Medallions can be frozen in sealed food storage containers or bags for up to two months.

How To Reheat Jamie Oliver Pork Medallions?

In The Oven:

  1. To reheat the Jamie Oliver Pork Medallions, place them in a warm oven for 10 minutes.
  2. Remove the foil and bake for 5 minutes more, or until the edges are bubbling.

In The Microwave :

  1. Lid the remaining Jamie Oliver Pork Medallions with a non-metallic cover and tilt it askew to distribute the heat.
  2. With leftover Jamie Oliver Pork Medallions, check the dish after 90 seconds in the microwave.
  3. Check to see if the pieces have completely heated through.
  4. Microwave for 90 seconds at a time until done.

In The Air Fryer: 

  1. Reheat the Jamie Oliver Pork Medallions in the air fryer.
  2. Cook for 2-3 minutes at 400 degrees Fahrenheit, or until heated.

FAQ Section

Is there a way to make this dairy-free?

Sure! Replace the butter with additional avocado oil or olive oil, and use coconut cream instead of heavy cream in the sauce.

Are pork medallions the same as pork tenderloin?

So, what exactly is a pork medallion? Medallions are often sliced from pork tenderloin pork tenderloin is an extremely lean choice cut of meat, similar to beef tenderloin it is both mild and delicate!

Why are my pork medallions tough?

Your pork tenderloin may be difficult because it was overcooked despite your best efforts, you may overcook your pork tenderloin, but don’t throw it out.

Try More Recipes:

Jamie Oliver Pork Medallions Nutrition Facts

  • Calories 125
  • Total Fat 3.4g
  • Cholesterol 62mg
  • Sodium 48mg
  • Potassium 356mg
  • Dietary Fiber 0g
  • Sugars 0g
  • Protein 22g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 0.4%
  • Iron 5.4%

Nutrition Facts Source: Source

Pork Medallions Recipe Jamie Oliver

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:4 servingsCalories:125 kcal Best Season:Available

Description

These juicy pork medallions recipe by Jamie Oliver are pan-seared to perfection and served in a creamy mushroom sauce. It’s a wonderful keto supper meal that’s simple enough to make on a weekday yet sophisticated enough to serve for a special occasion. So flavorful and tender!

Ingredients

Instructions

  1. In a 12-inch skillet, heat 1 tablespoon of oil over medium-high heat.
  2. Make 12 slices of pork tenderloin.
  3. Combine salt, pepper, thyme, paprika, and garlic powder in a small mixing bowl.
  4. Season each pork medallion with salt and pepper; push down on the medallions to secure the seasoning and flatten them to an equal thickness.
  5. Cook for 3 minutes with half of the pork medallions in the pan. DO NOT overcrowd the pan as this may cause the meat to steam.
  6. Cook for 3 to 4 minutes more, or until the pork medallions are done, on the other side. When the internal temperature of the pork reaches 145 degrees Fahrenheit, it is done. The amount of time required to cook the medallions will also be determined by their thickness.
  7. Remove the pork medallions from the pan and place them on a plate.
  8. Rep with the remaining medallions; remove the second batch of pork from the skillet and put it aside.
  9. Return the skillet to the heat and carefully pour in the chicken broth, being cautious of the smoke.
  10. Continue to fry for 1 minute over medium-high heat, whisking to scrape up all the browned pieces from the bottom of the pan.
  11. Add a couple of pats of butter and gently swirl to melt; you only need enough butter to slightly thicken the sauce.
  12. Return the medallions to the skillet and heat through, spooning the sauce over the medallions.
  13. Turn off the heat.
  14. Serve garnished with parsley.

Notes

  • Tenderize: Did you know that hammering your pork medallions thinly will tenderize them? Yep! Simply lay them between two pieces of plastic wrap and pound them with a meat mallet or the bottom of a pot. Remember that thinner pork medallions cook faster!
  • Breading is an option for some people who want to bread their pork medallions before cooking. I recommend patting the medallions dry, dipping them in milk or egg, and then dredging them in Panko crumbs for a crispy breading. Yum!
  • If you don’t have a pork tenderloin or choose not to use one, this Jamie Oliver recipe also works well with lean, boneless pork loin chops!
Nutrition Facts

Servings 4


Amount Per Serving
Calories 125
Calories from Fat 30
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 1.2g6%
Trans Fat 0g
Cholesterol 62mg21%
Sodium 48mg2%
Potassium 356mg11%
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 22g44%

Vitamin A 0%
Vitamin C 0%
Calcium 0.4%
Iron 5.4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.