There’s something undeniably comforting about a dish that looks elegant but feels like home on a plate. That’s exactly the charm of what I like to call Medallions with Asparagus — a simple yet impressive combination of tender pork medallions, creamy Dijon sauce, delicate white asparagus and hearty sides that warm both the belly and the soul.
Let’s start with the star of the show: the pork medallions. Pork can sometimes be overlooked in favour of flashier cuts of meat, but when it’s treated with care, it truly shines. In this dish, three pork medallions are pan-fried just right — cooked through, still juicy, and carrying that glorious golden colour that only comes from the perfect sear. You know that moment when the meat hits the hot pan and the aroma instantly makes you feel like a better cook? That’s the moment we’re talking about. A little patience, a watchful eye, and you’ve got medallions that are tender inside with just enough crust on the outside to make every bite satisfying.
Beneath the pork sits a bed of four white asparagus spears. If you’ve only ever had the green variety, white asparagus is a treat worth exploring. It’s sweeter and milder, with a velvety texture when cooked properly. It doesn’t shout for attention, but quietly supports the flavours above it — much like a perfect sidekick in an epic tale. Placing the pork medallions on top gives the dish both height and harmony, letting the asparagus soak up any juices that escape the meat.
Now, the sauce — because a great main needs a worthy crown. Dijon mustard sauce brings everything together with its gentle sharpness and creamy character. It’s not harsh or overpowering, just full of flavour with that signature Dijon tang that perks up the palate. Drizzled generously over the pork and asparagus, it ties the whole dish into one beautiful, saucy story. The sauce isn’t just a topping; it’s the bridge between components, the note that makes the chord complete.
Of course, meat and asparagus shine brighter with good company, and that’s where the sides make their entrance. Small new potatoes, pan-fried until their skins are lightly crisp and browned, offer the ideal contrast in both flavour and bite. Tossed gently with fresh parsley, they feel rustic but intentional — the kind of side you could eat an entire bowl of without complaint. They bring earthiness, comfort and just the right bit of chew.
To finish the plate, roasted tomato adds colour, juiciness and a little sweetness. Whether it’s a whole tomato or a few halves, roasting brings out its character in a way that raw tomato never could. It offers acidity to balance the richness of the sauce and pork, and it brightens the overall presentation with that rich red hue.
What I love most about Medallions with Asparagus is that it strikes a balance between homely and refined. You wouldn’t be out of place serving it at a cosy family supper or a weekend meal with friends, but it also wouldn’t look out of place in a charming little bistro. Each component is simple on its own — pork, asparagus, potatoes, tomato — but when put together with care and topped with a luscious Dijon sauce, they become something truly memorable.
This dish also invites a bit of personal flair. Some might garnish with a few extra herbs, others may add a squeeze of lemon over the asparagus just before serving, or use heirloom tomatoes for extra colour. But the heart of the dish stays the same: seared medallions with character, vegetables that support rather than compete, and a sauce that lifts everything up.
The best part? It looks as lovely as it tastes. The neatly stacked layers, the sauce cascading over golden meat and pale asparagus, the pop of red from the tomato, and the rustic charm of parsley-flecked potatoes — it’s a plate that invites admiration before the first forkful.
So, if you’re after a dish that feels thoughtful without being fussy, comforting without being plain, and flavourful without being complicated, Medallions with Asparagus is one to tuck into your culinary collection. It’s a reminder that good food isn’t always about extravagance — sometimes it’s about cooking each element with intention and letting them shine together in harmony.
Medallions with Asparagus
Ingredients
The Pork and Asparagus:
- 6 large pork medallions
- 8 large white asparagus spears trimmed
- 1 tbsp olive oil
- 1 tbsp butter
- salt to taste
- black pepper to taste
Dijon Mustard Sauce:
- 150 ml double cream
- 1½ tbsp Dijon mustard
- 1 tsp wholegrain mustard
- 1 tsp lemon juice
- salt to taste
- pepper to taste
The Potatoes:
- 300 g small new potatoes halved if large
- 1 tbsp olive oil
- 1 tsp butter
- 1 tbsp fresh parsley chopped
- salt to taste
- pepper to taste
The Tomato:
- 4 small vine tomatoes
- 1 drizzle olive oil
- 1 pinch salt
- 1 pinch pepper
Instructions
Prepare the Potatoes:
- Place the new potatoes in a saucepan of salted water and boil for 8–10 minutes until just tender.300 g small new potatoes
- Drain and set aside.
- Heat olive oil and butter in a frying pan over medium heat.1 tbsp olive oil, 1 tsp butter
- Add the potatoes cut side down and fry for 5–7 minutes until golden.
- Season with salt, pepper and sprinkle over the parsley. Keep warm.1 tbsp fresh parsley, salt, pepper
Roast the Tomatoes:
- Preheat the oven to 180°C (160°C fan) or gas mark 4.
- Place the tomatoes on a small baking tray, drizzle with olive oil and season.4 small vine tomatoes, 1 drizzle olive oil, 1 pinch salt, 1 pinch pepper
- Roast for 12–15 minutes until softened and slightly caramelised.
Cook the Asparagus:
- Bring a shallow pan of salted water to a simmer.
- Add the white asparagus and blanch for 4–5 minutes until just tender.8 large white asparagus spears
- Drain and set aside.
Pan-Fry the Pork Medallions:
- Season the pork medallions on both sides with salt and pepper.6 large pork medallions, salt, black pepper
- Heat olive oil and butter in a frying pan over medium-high heat.1 tbsp olive oil, 1 tbsp butter
- Add the medallions and cook for 3–4 minutes per side, depending on thickness, until golden brown and cooked through.
- Remove from the pan and rest under foil.
Make the Dijon Sauce:
- In the same pan (without cleaning it), reduce the heat to medium-low.
- Pour in the cream, scraping any browned bits from the bottom.150 ml double cream, 1½ tbsp Dijon mustard, 1 tsp wholegrain mustard
- Stir in Dijon mustard (and wholegrain mustard if using).
- Add the lemon juice and stir until smooth.1 tsp lemon juice
- Season to taste with salt and pepper and let it gently simmer for 1–2 minutes to thicken slightly.salt, pepper
To Serve:
- Lay four white asparagus spears on each plate.
- Place three pork medallions neatly on top.
- Spoon the Dijon mustard sauce generously over the meat and asparagus.
- Add a portion of pan-fried parsley potatoes on the side.
- Finish with a roasted tomato to complete the plate.
12 comments
The Dijon mustard sauce tied everything together so well. It had just the right tang without overpowering the delicate asparagus.
The pork had a lovely golden crust and the white asparagus underneath made it feel special and seasonal.
This dish looked so impressive on the plate. I especially enjoyed the crisp little potatoes with parsley — they soaked up the sauce perfectly!
The Dijon sauce was silky and full of flavour, and the pork was cooked beautifully.
I loved how this dish felt both homely and restaurant-worthy at the same time.
The combination of white asparagus and pork medallions was a lovely surprise. The roasted tomato added just the right sweetness to balance the richness of the sauce.
The Dijon mustard sauce tied everything together so well.
The combination of white asparagus and pork medallions was a lovely surprise.
A very impressive dish that both looks and taste amazing.
I loved how this dish felt both homely and restaurant-worthy at the same time. The Dijon sauce was silky and full of flavour, and the pork was cooked beautifully.
This dish looked so impressive on the plate. I especially enjoyed the crisp little potatoes with parsley — they soaked up the sauce perfectly.
The pork had a lovely golden crust and the white asparagus underneath made it feel special and seasonal. I loved this.