The addition of sugar provides a nice caramelisation that is well balanced with the herbal notes of the parsley and thyme. Just a lemon is needed to give a second layer of flavours with its zest coming our very nicely.
The pork goes well with a wild rice hash, both of which are given a fresh dimension with simple seasonal greens.
Marinated Pork Medallions
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To make the marinade, add the oil,
sugar,
mustard,
lemon zest,
parsley,
thyme,
and season with salt and pepper.
Whisk well and
Add the pork fillets to the marinade,
cover with cling film and refrigerate overnight.
sear both sides until a nice caramelisation is achieved.
Place into a baking dish baking for about 15’.
Marinated Pork Medallions
Servings: 5 People
Ingredients
- 3 Pork Fillets , about 400g each
- 100ml EVOO , extra virgin olive oil
- 1½ tbsp Dijon Mustard
- 1 Lemon Zest
- 3 tbsp light Brown Sugar
- 2 tbsp fresh Parsley , leaves picked and finely chopped
- 1½ tbsp fresh Thyme , leaves picked
- 1 tsp Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
- We start by making the marinade. Take a large glass bowl and add the oil, sugar, mustard, lemon zest, parsley, thyme, salt and pepper. Add the pork fillets to the marinade and mix well to get well coated, cover with cling film and refrigerate overnight or at least for couple of hours.
- Next day turn the oven to 200°C, air on and place the shelf to middle position.
- In the meantime, we get a large cast iron skillet or sauté pan and we place it on high heat. We take the pork fillets and remove them from the marinade. Add them to the pan and sear both sides until a nice caramelisation is achieved.
- Remove from the pan and place into a baking dish baking for about 15’. If you use an internal thermometer, the indication should be 65-70°C.
- Remove from the oven cover with foil and let rest for 10’. Slice and serve with wild rice and seasonal greens salad.
