Medallions with Asparagus

Medallions with Asparagus is an elegant yet comforting dish featuring golden-seared pork medallions layered over tender white asparagus and finished with a silky Dijon mustard sauce. Served alongside parsley-tossed pan-fried new potatoes and sweet roasted tomato, it delivers a balanced plate of flavour, texture, and colour.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

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:

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.

Nutrition