Succulent pork fillet and luxurious mushroom sauce: a foodie’s true dream team! Add a basting of butter and spice, al dente green beans, sumptuous gem mash, and a toasted seed salad, and you’re A for away! Would you believe it’s healthy too!?
Luscious Pork Fillet Medallions
Luscious Pork Fillet Medallions
with mushroom sauce, gem squash & green beans
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Beans
- Green Leaves
- Honey-Mustard Sauce
- NOMU One For All Rub
- Pork Fillet
- Pumpkin & Sunflower Seed Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
GEM MASH
Place the gem squash in a pot, fully submerged in salted water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion but keep the boiling water in the pot. Cut the gem squash in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in a small knob of butter (optional) or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter, if used, has melted. Cover to keep warm until serving.
TOAST TIME!
Place the pumpkin and sunflower seeds mix in a pan over a medium heat. Toast for 2-4 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GREEN BEANS
Bring the pot of water back up to a rapid boil and blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Place in a salad bowl. Just before serving, add the green leaves to the salad bowl with 5ml of olive oil, season and toss to combine.
MEDALLIONS
Pat the pork dry with some paper towel, slice into 2-3cm thick medallions and lightly coat in oil. Replace the pan over a medium-high heat. When hot, sear the pork for 2-4 minutes in total until browned and cooked through. During the final minute, baste with a knob of butter and the All For One rub to taste. Remove from the pan to rest for 5 minutes, reserving any pan juices.
DAT SAUCE
Wipe down the pan and return it to medium heat with another drizzle of oil. When hot, fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. Add the grated garlic to the mushrooms and fry for a further 30-60 seconds until fragrant, shifting constantly. Stir through the honey-mustard sauce and 1 tsp of water until combined. Gently simmer for 2-3 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat.
INDULGING
Plate up the gem squash mash, alongside the fragrant pork medallions and green salad. Drizzle over the meat juices to taste. Pour the creamy mushroom sauce over the pork and sprinkle the toasted seeds on the salad. You're a natural Chef!
Gem Squash - 1
Pumpkin & Sunflower Seed Mix - 10g
Green Beans - 80g
Green Leaves - 40g
Pork Fillet - 150g
NOMU One For All Rub - 5ml
Button Mushrooms - 65g
Garlic Clove - 1
Honey-Mustard Sauce - 60ml
GEM MASH
Place the gem squash in a pot, fully submerged in salted water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion but keep the boiling water in the pot. Cut the gem squash in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in a small knob of butter (optional) or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter, if used, has melted. Cover to keep warm until serving.
TOAST TIME!
Place the pumpkin and sunflower seeds mix in a pan over a medium heat. Toast for 2-4 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GREEN BEANS
Bring the pot of water back up to a rapid boil and blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Place in a salad bowl. Just before serving, add the green leaves to the salad bowl with 10ml of olive oil, season and toss to combine.
MEDALLIONS
Pat the pork dry with some paper towel, slice into 2-3cm thick medallions and lightly coat in oil. Replace the pan over a medium-high heat. When hot, sear the pork for 2-4 minutes in total until browned and cooked through. During the final minute, baste with a knob of butter and the All For One rub to taste. Remove from the pan to rest for 5 minutes, reserving any pan juices.
DAT SAUCE
Wipe down the pan and return it to medium heat with another drizzle of oil. When hot, fry the mushrooms for 4-5 minutes until soft and golden, shifting as they colour. Add the grated garlic to the mushrooms and fry for a further 30-60 seconds until fragrant, shifting constantly. Stir through the honey-mustard sauce and 2 tsp of water until combined. Gently simmer for 3-4 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat.
INDULGING
Plate up the gem squash mash, alongside the fragrant pork medallions and green salad. Drizzle over the meat juices to taste. Pour the creamy mushroom sauce over the pork and sprinkle the toasted seeds on the salad. You're a natural Chef!
Gem Squash - 2
Pumpkin & Sunflower Seed Mix - 20g
Green Beans - 160g
Green Leaves - 80g
Pork Fillet - 300g
NOMU One For All Rub - 10ml
Button Mushrooms - 125g
Garlic Clove - 1
Honey-Mustard Sauce - 120ml
GEM MASH
Place the gem squash in a pot, fully submerged in salted water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion but keep the boiling water in the pot. Cut the gem squash in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in a knob of butter (optional) or a drizzle of oil and some seasoning. Mash with a fork until the flesh is smooth and the butter, if used, has melted. Cover until serving.
TOAST TIME!
Place the pumpkin and sunflower seeds mix in a large pan over a medium heat. Toast for 2-4 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GREEN BEANS
Bring the pot of water back up to a boil and blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Place in a salad bowl. Just before serving, add the green leaves to the bowl with 15ml of olive oil, season and toss to combine.
MEDALLIONS
Pat the pork dry with paper towel, slice into 2-3cm thick medallions and lightly coat in oil. Replace the pan over a medium-high heat. When hot, sear the pork for 2-4 minutes in total until browned and cooked through. During the final minute, baste with a knob of butter and the All For One rub to taste. Remove from the pan to rest for 5 minutes, reserving any pan juices.
DAT SAUCE
Wipe down the pan and return it to medium heat with another drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the grated garlic to the mushrooms and fry for a further 30-60 seconds until fragrant, shifting constantly. Stir through the honey-mustard sauce and 2 tsp of water until combined. Gently simmer for 3-4 minutes until thickened, stirring occasionally. Season and remove the pan from the heat.
INDULGING
Plate up the gem squash mash, alongside the fragrant pork medallions and green salad. Drizzle over the meat juices to taste. Pour the creamy mushroom sauce over the pork and sprinkle the toasted seeds on the salad. You're a natural Chef!
Gem Squash - 3
Pumpkin & Sunflower Seed Mix - 30g
Green Beans - 240g
Green Leaves - 120g
Pork Fillet - 450g
NOMU One For All Rub - 15ml
Button Mushrooms - 170g
Garlic Cloves - 2
Honey-Mustard Sauce - 180ml
GEM MASH
Place the gem squash in a pot, fully submerged in salted water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion but keep the boiling water in the pot. Cut the gem squash in half – take care not to burn yourself! Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add in a knob of butter (optional) or a drizzle of oil and some seasoning. Mash with a fork until smooth and the butter, if used, has melted. Cover until serving.
TOAST TIME!
Place the pumpkin and sunflower seeds mix in a large pan over a medium heat. Toast for 2-4 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool.
GREEN BEANS
Bring the pot of water back up to a boil and blanch the sliced green beans for 2-3 minutes until cooked al dente. Drain on completion and run under cold water to stop the cooking process. Place in a salad bowl. Just before serving, add the green leaves to the bowl with 20ml of olive oil, season and toss to combine.
MEDALLIONS
Pat the pork dry with paper towel, slice into 2-3cm thick medallions and lightly coat in oil. Replace the pan over a medium-high heat. When hot, sear the pork for 2-4 minutes in total until browned and cooked through. During the final minute, baste with a knob of butter and the All For One rub to taste. Remove from the pan to rest for 5 minutes, reserving any pan juices.
DAT SAUCE
Wipe down the pan and return it to medium heat with another drizzle of oil. When hot, fry the mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Add the grated garlic to the mushrooms and fry for a further 30-60 seconds until fragrant, shifting constantly. Stir through the honey-mustard sauce and 2 tbsp of water until combined. Gently simmer for 4-5 minutes until thickened, stirring occasionally. Season and remove the pan from the heat.
INDULGING
Plate up the gem squash mash, alongside the fragrant pork medallions and green salad. Drizzle over the meat juices to taste. Pour the creamy mushroom sauce over the pork and sprinkle the toasted seeds on the salad. You're a natural Chef!
Gem Squash - 4
Pumpkin & Sunflower Seed Mix - 40g
Green Beans - 320g
Green Leaves - 160g
Pork Fillet - 600g
NOMU One For All Rub - 20ml
Button Mushrooms - 250g
Garlic Cloves - 3
Honey-Mustard Sauce - 240ml
Woolies Products in this dish
