Balsamic Honey Glazed Pork Medallions with Parmesan Mash
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Prep: 15 mins
Cook: 20 mins
A speedy Italian-inspired supper that any trattoria would be pleased to have on its menu. Organic pork medallions glazed with a honey and balsamic sauce, served with parmesan mash and buttered rainbow chard. Buon appetito!
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708 kcal
(per portion)
Ingredients you'll need
  • 500g potatoes
  • 300g pork tenderloin medallions
  • 2 tbsp honey
  • 2 tbsp balsamic vinegar
  • A handful of rosemary
  • 40g parmesan
  • 45g butter
  • 200g rainbow chard
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 150ml boiling water
Step by step this way
  • 1.

    Peel and chop the potatoes into chunks. Pop them in a large pan and cover with cold water. Bring up to the boil and simmer for 15 mins till the spuds are tender when pierced with a knife. Drain and cover with a lid to keep warm.

  • 2.

    While the potatoes are cooking, season both sides of the pork medallions. Set a frying pan on a medium-high heat for 2 mins. Add 1 tbsp olive oil. Place the pork medallions in the pan and fry for 2 mins on each side till golden. Mix 2 tbsp each honey and balsamic vinegar with 100ml boiling water. Pour into the pan and drop in 1 rosemary sprig. Bring up to a bubble then reduce the heat and simmer gently for 10 mins.

  • 3.

    While the pork simmers, finely grate the Parmesan. Strip the leaves from the remaining rosemary sprigs and finely chop them. Finely chop the chard stems. Roughly chop the leaves.

  • 4.

    Mash the drained potatoes till smooth. Sprinkle in the Parmesan and chopped rosemary. Season generously and stir to mix. Place the lid back on. Reheat the mash gently and carefully, if you need to, on a low heat, stirring regularly.

  • 5.

    When the pork has 5 mins left to cook, melt half the butter in a medium pan. Add the rainbow chard stems and leaves with a pinch of salt. Fry for 2 mins, then pour in 50ml boiling water and allow to bubble vigorously till most of the liquid has evaporated.

  • 6.

    Add the remaining butter to the pork pan and stir to create a smooth, glossy sauce.

  • 7.

    Heap the Parmesan mash onto a couple of warm plates. Top with the pork medallions, spooning over the sauce. Serve with the buttery rainbow chard on the side.

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