Pork Fillet Medallions

Cut from the premium tenderloin cut, these fillet medallions are a prime piece of organic pork. From pasture bred and reared organic pigs, our pork has some serious flavour and delicious marbling. Impress dinner party pals with pan-seared pork and a rich mushroom sauce with buttery organic leeks.

Good To Know 

Ingredients & Nutritional's

Organic, Outdoor Bred and Reared Pork
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 270Kcal/ 1119kJ | Fat 21.7g of which saturates 8.0g |  Protein 18.6g | Salt 0.13g

How To Store

Our Pork fillet medallions are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

Our organic pork comes from two partner pig farms, one here in Devon and one in Gloucestershire. Their pigs are outdoor bred and reared and spend their whole lives outside, the way it should be. They come from a British Landrace cross Duroc sow, giving lean meat with defined contrast in the joints, so we can do everything from our famous Roam & Relish bacon from the flavour-rich belly to a pull-apart, slow-cooked shoulder joint. The pigs are free to roam, wander, and forage as much as they please and are given organic feed to get those vital vitamins and minerals they can’t find from the ground. In the summer they wallow in cool mud baths and in the winter, they can snuggle up in deep beds of fresh straw. Unlike intensive farms, their tails and teeth are left unharmed. Animal welfare is at the heart of everything we stand for and these pigs lead a natural and happy life. Every cut is hand-finished, cooked with carefully selected cures, and butchered using traditional methods. From bacon to slow-roasting joints, chops, and sausages, we’re proud of our organic pork.

How To Cook

We Recommend: 

Ingredients:

• For the Pork Medallions:

  • 500g pork fillet (tenderloin), trimmed and sliced into medallions 
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (or butter for richer flavour)

• For the Sauce:

  • 1/2 cup chicken broth (or white wine)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon balsamic vinegar (or apple cider vinegar)
  • 2 cloves garlic, minced
  • Fresh herbs (such as thyme or rosemary, optional)

Instructions:

1. Prepare the Pork Medallions:

• Season the Pork: Pat the pork fillet medallions dry with paper towels. Season both sides with salt and pepper.

2. Sear the Medallions:

• Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
• Add the Medallions: Once the oil is hot, add the pork medallions in a single layer. Avoid overcrowding the pan; you may need to do this in batches.
• Cook: Sear the medallions for about 3-4 minutes on each side until they are golden brown and just cooked through. The internal temperature should reach 63°C (145°F).
• Remove from the Pan: Transfer the cooked medallions to a plate and cover them loosely with foil to keep warm.

3. Make the Sauce:

• Add Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
• Deglaze the Pan: Pour in the chicken broth (or white wine), scraping up any brown bits from the bottom of the pan for added flavour.
• Add Other Sauce Ingredients: Stir in the Dijon mustard, honey, balsamic vinegar, and any fresh herbs if using. Let the sauce simmer for about 2-3 minutes until slightly thickened.

4. Combine and Serve:

• Return Medallions to the Sauce: Place the pork medallions back in the skillet, spooning some of the sauce over them. Heat for another minute to warm through.
• Plate the Dish: Serve the pork medallions with the sauce drizzled over the top.

5. Enjoy:

• Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.