Pork Medallions in BBQ sauce

Kids love this – we love this – and it makes a dead tasty supper. Some green veg is good alongside the pork and maybe some sweet potato mash – it echoes the sweetness of the pork nicely. Or the sweetcorn fritters (recipe is on our website) would work well too. Be sure to have the pan really good and hot for searing the meat and a word of caution – don’t cook the medallions for too long or they could be dry.

Sliced pork medallions in BBQ sauce are seared and simmering in a tomato-based mixture in a frying pan, with a plate of greens in the background, offering a fast food twist on this savoury dish.

Pork Medallions in BBQ sauce | 📷 Andrew Hayes-Watkins

Info

Serves
4 people
Calories
239 per serving

Ingredients

  • 1 pork tenderloin (about 600g), trimmed of fat
  • 2 tsp vegetable oil
  • flaked sea salt
  • freshly ground black pepper

BBQ sauce

  • ½ onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dark soy sauce
  • juice of 1 orange
  • 250ml chicken stock
  • 1 tbsp maple syrup (optional)
  • ½ tsp hot sauce (optional)

Method

  1. Cut the tenderloin into 1½–2cm slices – you should get about 16 pieces. Season the meat with salt and pepper, then set it aside for a few minutes.

  2. For the sauce, put the onion and garlic in a blender or food processor with the red wine vinegar, tomato purée, Worcestershire sauce and soy sauce. Season with salt and pepper, then blitz until you have a smooth sauce. Tip this into a small saucepan and add the orange juice, stock, maple syrup and the hot sauce, if using.

  3. Bring the mixture to the boil and allow it to bubble quite fiercely for 10 minutes or until it has reduced by a half to a third and is thick and syrupy. Keep stirring the sauce regularly to make sure it doesn’t catch on the bottom of the pan. Turn down the heat and leave the sauce to simmer while you start cooking the pork.

  4. Heat the vegetable oil in a large frying pan. Add the pork slices and sear them on each side for a minute. You’ll probably need to do this in batches so you don’t overcrowd the pan. When all the slices are seared, put them back into the pan. Pour over the sauce and leave the pork to simmer for at least 5 minutes, until it’s cooked through and has added flavour to the sauce.