Succulent Pork Medallions Recipe: Jamie Oliver’s Magic Touch

Succulent pork medallions dance on the plate, turning an everyday meal into a gourmet celebration of flavor.

These tender, petite cuts burst with rich, luxurious taste that makes dining feel special.

Compact yet powerful, medallions deliver an elegant protein punch without demanding complex cooking skills.

Professional chefs adore their quick-cooking nature and ability to absorb incredible seasonings.

Each medallion promises a perfect balance of lean meat and delicate texture that melts in your mouth.

With minimal kitchen effort, you can transform these delightful morsels into a restaurant-worthy dish that sparks conversation.

Grab your skillet and let’s create a culinary masterpiece that will have everyone asking for seconds.

Ways to Adjust Pork Medallions

• Elevate Your Pork Game: Cooking medallions requires precision and technique. Each suggestion will help you master this delectable dish.
• Master Temperature Control: Use a meat thermometer to ensure pork reaches 145°F without overcooking. Slightly pink center guarantees juicy, tender meat that melts in your mouth.
• Wine Swap Adventures: Experiment with different wine varieties like pinot grigio or dry white wine if Madeira isn't available. Each alcohol brings unique depth and complexity to your sauce.
• Mushroom Magic Expansion: Try wild mushroom blends like porcini, shiitake, or cremini for intense earthy flavors. Dried mushrooms rehydrated in hot water can add extraordinary richness to the sauce.
• Quick Protein Alternatives: Swap pork medallions with chicken breasts or turkey cutlets for equally delicious results. Adjust cooking times slightly based on protein thickness to maintain moisture and tenderness.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 542 kcal

Servings: 4

Jamie Oliver Pork Medallions: What’s Inside

• Pork Medallions: Select fresh, evenly cut medallions with minimal marbling for tender, lean results.

• Shallots, Mushrooms, Garlic: Choose firm, unblemished vegetables with vibrant colors and no soft spots.

• Olive Oil, Butter: Opt for high-quality, unsalted butter and extra virgin olive oil for richer flavor profiles.
• Madeira or Sherry: Select a smooth, dry wine that complements the meat's richness.
• Chicken Stock: Use low-sodium stock for better control of seasoning.

• Fresh Thyme, Salt, Black Pepper: Select bright green thyme sprigs and freshly ground black pepper for maximum aroma.

• Flour, Dijon Mustard: Choose finely milled all-purpose flour and smooth, tangy Dijon mustard.

• Heavy Cream: Select full-fat cream for a luxurious, velvety sauce texture.

Tools for Cooking Pork Medallions

• Large Non-Stick Skillet: Perfect for getting that golden-brown crust on pork and sautéing vegetables without sticking.
• Cooking Tongs: Helps flip pork medallions and move them around the skillet with ease.
• Sharp Chef's Knife: Essential for slicing shallots, mushrooms, and mincing garlic precisely.
• Cutting Board: Provides a clean surface for chopping ingredients.
• Whisk: Blends chicken stock and helps create a smooth, lump-free sauce.
• Measuring Cups and Spoons: Ensures accurate ingredient quantities.
• Wooden Spoon or Spatula: Great for stirring and scraping the skillet while cooking.
• Meat Thermometer: Confirms pork reaches the safe internal temperature of 145°F.
• Serving Plates: Presents the delicious pork medallions and creamy sauce beautifully.

Instructions for Pork Medallions Dish

• Sear Golden Pork

Warm a skillet over medium-high heat and cook pork medallions quickly until they develop a beautiful caramel-colored exterior. Transfer the meat to a waiting plate for later.

• Create Flavor Foundation

In the same pan, melt butter and sauté shallots and mushrooms until they release their earthy aroma. Add garlic and sprinkle flour, stirring continuously to build a delicious base for the sauce.

• Develop Rich Sauce

Splash Madeira into the skillet, letting it bubble and concentrate flavors. Slowly incorporate chicken stock, whisking smoothly to avoid lumps. Introduce fresh thyme and Dijon mustard for depth and complexity.

• Combine and Simmer

Return pork to the pan, allowing it to gently cook in the luscious sauce. Let everything meld together until the meat reaches perfect tenderness and the sauce becomes wonderfully silky.

• Finish with Elegance

Stir in heavy cream, creating a velvety sauce that coats the pork with luxurious richness. The final touch transforms the dish into a restaurant-quality meal that’s both comforting and sophisticated.

• Plate and Enjoy

Arrange pork medallions on warm plates, generously draping them with the creamy mushroom sauce. Serve alongside smooth mashed potatoes and vibrant green vegetables for a complete, satisfying dinner.

Serve Pork Medallions Like a Chef

• Pair with Wine: Select a medium-bodied red wine like Pinot Noir or Merlot that complements the rich, creamy sauce and enhances the pork's delicate flavor.
• Garnish with Herbs: Sprinkle fresh chopped parsley or chives over the dish to add a bright, fresh pop of color and subtle herbaceous notes that cut through the creamy sauce.
• Create a Balanced Plate: Add roasted seasonal vegetables like asparagus or Brussels sprouts to provide a crunchy texture contrast and nutritional balance to the tender pork medallions.
• Bread on the Side: Serve with crusty French bread or artisan sourdough to soak up the luxurious mushroom cream sauce, ensuring no delicious flavor goes to waste.

Store Pork Medallions Properly

• Maximize Meal Prep
• Prep pork medallions and chop vegetables in advance to reduce cooking time. Store prepped ingredients in sealed containers in the refrigerator for up to 24 hours before cooking.
• Refrigerate Wisely
• Store leftover pork medallions and sauce in an airtight container for 3-4 days. Cool completely before refrigerating to maintain food safety and prevent bacterial growth.
• Freeze for Future Meals
• Portion cooked pork medallions and sauce into freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently to preserve moisture and flavor.
• Reheat with Care
• Warm refrigerated or thawed pork in a skillet over low heat, adding a splash of chicken stock to prevent drying. Stir sauce frequently to maintain its creamy consistency and prevent scorching.

Succulent Jamie Oliver Pork Medallions Recipe

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4.6 from 30 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Succulent jamie oliver pork medallions showcase tender meat infused with robust herbs and Mediterranean flavors. Quick preparation ensures delightful results you can savor with minimal kitchen effort.

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Ingredients

Scale 1x2x3x

• 600 g (21.16 oz) pork medallions
• 2 banana shallots, thinly sliced
• 250 g (8.82 oz) chestnut mushrooms, sliced
• 4 sprigs thyme
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 2 tbsps unsalted butter
• 1 tbsp plain flour
• 100 ml (3.38 fl oz) Madeira or sherry
• 400 ml (13.53 fl oz) chicken stock
• ½ tbsp wholegrain mustard
• 100 ml (3.38 fl oz) double cream

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Instructions

1. Searing Medallions: Heat olive oil in a spacious non-stick skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until achieving a golden-brown crust. Transfer to a separate plate.
2. Developing Flavor Base: Melt butter in the same skillet until frothy. Caramelize shallots and mushrooms over medium heat for 10 minutes, creating a deep, rich foundation. Add minced garlic and flour, stirring constantly to eliminate raw flour taste and build complexity.
3. Creating Sauce Layers: Deglaze pan with Madeira, reducing liquid to concentrate flavors. Whisk in chicken stock, incorporating fresh thyme and Dijon mustard. Season with salt and black pepper to enhance the sauce’s depth and harmony.
4. Finishing and Simmering: Return pork medallions to the sauce, reducing heat to gently simmer. Allow meat to cook for 5-7 minutes, ensuring internal temperature reaches 145°F (63°C) while absorbing the surrounding flavors.
5. Final Refinement: Swirl heavy cream into the sauce, creating a luxurious, velvety texture. Let the sauce thicken for 2-3 minutes, melding all ingredients into a cohesive, elegant accompaniment.
6. Plating and Presentation: Arrange pork medallions on plates, generously coating with mushroom cream sauce. Serve alongside creamy mashed potatoes and wilted seasonal greens for a complete, sophisticated culinary experience.

Notes

• Sear with Precision: Achieve a golden-brown crust by using high heat and avoiding overcrowding the skillet to ensure proper caramelization.
• Master Sauce Consistency: Whisk continuously when adding stock to prevent lumps and create a smooth, velvety sauce that coats the medallions perfectly.
• Temperature Control Matters: Use a meat thermometer to check the internal pork temperature, hitting exactly 145°F for juicy, safe-to-eat medallions that remain tender.
• Cream Finale Technique: Add cream at the end and simmer gently to prevent separation, creating a rich, silky sauce that elevates the entire dish.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Frying, Simmering
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 542
• Sugar: 3g
• Sodium: 600mg
• Fat: 38g
• Saturated Fat: 16g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 37g
• Cholesterol: 110mg