Post in collaboration with Love Pork
A quick and easy midweek meal which will be on the table in under 15 minutes. Family friendly Sticky Ginger Beer Pork Medallion Strips uses only five ingredients (salt and pepper don't count surely?) Tasty, lean, versatile and quick to cook, British Pork Medallions are a great way to add excitement to mid-week meals.
When it comes to Pork, there's a new kid on the butchers block. Pork Medallions. Despite being quick and easy to cook with, this cut is little known and somewhat under-appreciated. Now I'm a big fan of pork - see my Irn Bru Pulled Pork, Thai Pork Mince and Juniper, Jasmine & Lime Ham recipes - however up until now Pork Medallions just haven't been on my radar. Turns out they are the perfect cut for all your midweek meals. Versatile, quick to cook, lean and super tasty. Absolutely no need to keep pork purely for a Sunday Roast - although I do love a bit of crackling and apple sauce.
Pork Medallions will be taking pride of place this Autumn as part of a drive by pig farmers to wake up British taste buds to this clever cut of pork. From now on you'll be able to find them in supermarkets and butchers around the country - if you don't spot them do ask. I found them easily in my local small village supermarket but do check that they are British. First impressions were that they were super cute and super lean. Whilst so far I've only used them for midweek family meals I can imagine that they would totally look the part in a dinner party dish. Whilst their leanness is good for the waistline, like any cut of meat it's important to cook them correctly to guarantee the best taste and avoid them drying out or becoming overcooked. For these tasty morsels timing and resting is the key to tender and succulent success.
Top tips from Love Pork to ensure the best from your Pork Medallions are as follows.
- Marinate loin medallions before cooking. A quick 10 minute marinade, whilst you’re preparing the veg, will make the meat really tender and will heighten the flavour of the dish
- As with all meat, always allow a couple of minutes to rest pork loin medallions after cooking and before eating.
- Tenderise the meat by flattening it with a rolling pin or the bottom of a pan before cooking.
- Pork Medallions shouldn't be overcooked. If in doubt take them out of the pan and leave to rest - you can always put them back in to cook a little bit longer.
I'm sharing my own family friendly recipe below but be sure to visit www.lovepork.co.uk for further recipe inspiration. The recipes there showcase just how versatile, easy and convenient to cook pork is and will help you to break the midweek monotony with a myriad of international cuisines. Also check out my blogging colleagues creations of Pan-Seared Pork Medallions with Applies and Fried Sage and Pork Medallions with Apricot and Leek Sauce.
My recipe for Sticky Ginger Beer Pork Medallion Strips couldn't be simpler. Only 4 (or perhaps 5 - does oil and S&P count?!) ingredients and two of those are Ketchup and Brown Sauce. You don't get much more family friendly. I recommend using a Fiery Ginger Beer for a good spicy kick. However you choose to serve them, these will be on the table in less than 15 minutes. The perfect midweek meal and really harnesses the power of pork medallions!
Sticky Ginger Beer Pork Medallion Strips
Serves 2-4 people
300g Pork Medallions
Oil
Salt & Pepper
2 Tbsp Tomato Ketchup
2 Tbsp Brown Sauce
200ml Ginger Beer
Brush or spray each side of the Pork Medallions with oil and season to taste with salt and pepper.
Place in a pre-heated non stick frying pan over a medium/high heat and shallow fry for 10-12 minutes turning once during cooking.
Remove from the pan and allow to rest in a warm place for 3-5 minutes whilst you make the sticky ginger beer glaze.
In the same pan that you cooked the pork in whisk together the ketchup, brown sauce and ginger beer over a high heat until it reduces to a sticky glaze.
Slice the pork medallions into strips and return to the pan. Stir through to coat in the sticky ginger beer glaze.
Serving Suggestions
I served my Sticky Ginger Beer Pork Medallion Strips in Corn Tacos with Pink Slaw and Mexican Rice on the side (Mexican rice pouch with added chick peas and parsley)
They would also work well as a baked potato topper, stuffed inside pita bread, rolled up in a wrap or on top of rice, pasta or noodles. Their versatility knows no bounds.
Now it's your turn!
To be in with the chance of winning a fantastic food hamper with a total value of at least £50 simply share a picture of yourself on social media cooking pork medallions, tagging me @foodiequine and #pickpork
Happy Cooking & Good Luck!
♥ Pin me for later...
Disclosure: This is a commissioned post for Love Pork. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.
