Indulge in the rich, savoury flavours of pork medallions with creamy sauce. This is a delightful dish that’s perfect for a quick weeknight dinner or an impressive meal for guests. This recipe combines tender pork medallions with a luscious, creamy dill sauce, making it a flavourful and satisfying meal that’s sure to become a favourite.
I love this pork medallions with creamy sauce recipe because it’s both simple and delicious. The pork medallions are perfectly seasoned with a blend of paprika, smoked paprika, and cayenne pepper, giving them a delightful smoky and spicy flavour. This dish is incredibly easy to prepare, yet it tastes like something you’d order at a fine dining restaurant. The tender, juicy pork with the creamy, herby sauce is irresistible.
What makes this dish so good is the balance of flavours and textures. The pork medallions are seared to perfection, creating a crispy exterior while keeping the inside tender and juicy. The creamy sauce, made with leeks, double cream, and fresh dill, adds a rich and fragrant note that complements the pork beautifully. This recipe is also quite versatile, allowing you to adjust the seasonings and ingredients to suit your taste.
This recipe for pork medallions with creamy sauce is special because it’s a great example of how simple ingredients can come together to create a truly memorable meal. The use of fresh herbs and spices enhances the natural flavours of the pork, while the creamy sauce adds a touch of elegance. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to impress with its delicious taste and beautiful presentation.
Pork Medallions with Creamy Sauce: Ingredients
Each ingredient in this recipe plays a crucial role in creating the rich and savoury flavours of the dish. Here’s a breakdown of what you’ll need and why each component is essential:
- Pork filet: Provides the main protein, tender and flavourful.
- Paprika: Adds a sweet and slightly spicy flavour to the pork.
- Smoked paprika: Imparts a smoky depth to the seasoning.
- Cayenne pepper: Gives a touch of heat and enhances the overall flavour.
- Mixed herbs (I used parsley, basil, rosemary): Brings a fragrant and herby note to the dish.
- Leek: Adds a mild, sweet onion flavour to the sauce.
- Double cream: Creates a rich and creamy texture for the sauce.
- Fresh dill: Provides a fresh, fragrant flavour that complements the pork.
Pork Medallions with Creamy Sauce: Recipe Variations
If you need to make adjustments based on availability or personal preference, here are some substitutions that will keep the dish just as delicious:
- Pork filet: You can substitute with chicken breast or turkey breast for a lighter option.
- Cayenne pepper: Adjust the amount or omit it if you prefer a milder dish.
- Mixed herbs: Substitute with Italian seasoning or any fresh herbs you have on hand.
- Leek: Substitute with a small onion or a few shallots for a similar flavour.
- Fresh dill: If dill is not available, fresh parsley or chives can be used for a different but still delicious flavour.
This is just a handful of options, but feel free to combine and experiment to create the best version of this recipe.
If you’re looking for more dinner or lunch recipes, give these dishes a go:
Chicken and Halloumi Skewers
Chicken with Roasted Tomatoes
Chicken Thighs with Chimichurri Sauce
Baked Halloumi with Tomato Sauce
Chicken Thighs with Roasted Vegetables
Recipe
This pork medallions with creamy sauce recipe is versatile and easy to adapt, ensuring that you can enjoy a delicious and satisfying meal with the ingredients you have on hand. Happy cooking!
Ingredients
Pork:
500g pork filet
1 teaspoon paprika
1 teaspoon smoked paprika (I used this one)
½ teaspoon cayenne pepper
1 teaspoon mixed herbs (I used parsley, basil, rosemary)
Salt and Pepper
Olive oil
Sauce:
½ leek
50ml double cream
Buch fresh dill
Method
Prepare the pork:
- Cut the pork filet into medallions, about 1 cm thick.
- Add all the spices: paprika, cayenne pepper, smoked paprika, mixed herbs, salt and pepper. Drizzle some olive oil and mix.
- Leave it to marinate for 30 minutes or overnight.
- Heat the pan, add the pork medallions to the skillet, and sear for 3-4 minutes on each side until golden brown.
- Add the chopped leeks. Cook for 2 minutes and add the splash of water (half of a cup). Cover the pork with the lid and let it simmer for 10-20 minutes.
- Finish the dish with some double cream and fresh dill.
- Serve the pork medallions with salad and fries.
