eCook Meal
Luscious Pork Fillet Medallions
with mushroom sauce, gem squash & green beans
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!?
Serving guide
Choose your portion size.
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 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 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 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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R161.17
for 4 servings · R40.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
-
Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Gem Squash needs 4Gem Squash 1 kg R29.99 · whole pack (size can't be divided)R29.99
-
Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Button Mushrooms needs 250 gButton Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
-
Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R51.99 · 75% of packR38.99
Not in the Woolies basket — source these elsewhere:
- Honey-Mustard Sauce
- Pumpkin & Sunflower Seed Mix
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Luscious Pork Fillet Medallions?
The preparation time for Luscious Pork Fillet Medallions with mushroom sauce, gem squash & green beans is between 15 and 30 minutes.
What is the total time required to make Luscious Pork Fillet Medallions with mushroom sauce, gem squash & green beans?
The total time required to make Luscious Pork Fillet Medallions with mushroom sauce, gem squash & green beans is between 45 and 60 minutes.
How many servings does Luscious Pork Fillet Medallions provide?
4 servings
What are the main ingredients in Luscious Pork Fillet Medallions?
Button Mushrooms, Garlic, Gem Squash, Green Beans, Green Leaves, Honey-Mustard Sauce, NOMU One For All Rub, Pork Fillet, Pumpkin & Sunflower Seed Mix
What is the nutritional information of Luscious Pork Fillet Medallions?
Calories: 461, Carbs: 31 grams, Fat: grams, Protein: 47.1 grams, Sugar: 12.4 grams, Salt: 466 grams
How do I prepare Luscious Pork Fillet Medallions?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Luscious Pork Fillet Medallions?
Button Mushrooms, Garlic, Gem Squash, Green Beans, Green Leaves, Honey-Mustard Sauce, NOMU One For All Rub, Pork Fillet, Pumpkin & Sunflower Seed Mix
How many calories does Luscious Pork Fillet Medallions have?
461 calories
How much fat content does Luscious Pork Fillet Medallions have?
grams