Pork medallions

They’re round slices cut across a pork fillet, also called tenderloin. Pork loin medallions come from the larger loin and are usually thicker.

Pat them dry, then fry 2 cm-thick medallions in a little oil over a medium-high heat for about 3–4 minutes on each side. Rest them for a few minutes before serving; use a thermometer to check they’ve reached a safe temperature.

Use a food thermometer: the centre should reach 70°C for 2 minutes, as advised by the Food Standards Agency. Don’t rely on colour alone to judge whether they’re cooked safely.

Keep them covered in the fridge at 5°C or colder, on the bottom shelf so they can’t drip onto other food. Follow the use-by date, and keep raw pork separate from ready-to-eat foods.

Try them with mashed potatoes and greens, or serve them with roasted apples and a cider or mustard sauce. Mushrooms also work well in a creamy sauce for pork medallions.

Yes. Freeze them before their use-by date, sealed well to prevent freezer burn. Defrost them in the fridge and cook within 24 hours of fully defrosting.