Pork medallions are a great cut of meat, if you don't overcook them. The first time I made them, I followed the cooking times on the pack and they were almost inedible, they were that dry...
A foodie friend then said to me, that they need to be treated just like a good steak. A quick flash fry is all they require, just to get some colour on the outside.
As you'll know, traditionally pork is served with apple sauce, but when rhubarb was in season, I thought the combination could work really well.
It was a big success, so now it's a regular alternative to apple sauce. Hope you like it too!
Makes 4-6
Pork medallions
Olive oil
Seasoning
For the rhubarb sauce
60g caster sugar
2 -3 tablespoons of water
350g pink rhubarb
Zest of an orange
To make the rhubarb sauce
- Top and tail the rhubarb stalks, then cut into chunks (see image).
- Zest the orange.
- Add all of the sauce ingredients to a pan and simmer until the rhubarb falls apart and creates a sauce.
To pan fry the pork medallions
- Season the pork medallions.
- Heat the oil in a frying pan, over a medium heat.
- When the oil is up to temperature, fry the medallions for 1-2 minutes each side (or longer depending on the thickness).
