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Pork Fillet Mush and Pepper

Pork Fillet Medallions

You really can make one pork fillet go a long way with this method. It is very easy to do,

You can choose to add stock or half cream and half stock or just cream.

When serving in restaurants,I made it with cream and a drop of stock.

The coating is so good with pork fillet it protects the meat while cooking and adds great flavour. Feel free to try different herbs and spices in the flour to get a taste you really like.

Remember to comment and let us know how it goes for you or if you need help

Pork Fillet Mush and Pepper


Allergens : Contains Gluten & Lactose, Nut Free

Pork Fillet – 1

Vegetable Stock – 500ml (1/2 stock cube)

Cream (optional) – 50ml, 250ml or 500ml

Mixed Peppers – Red & Green

Onion – 1 medium

Mushrooms – 1 pack

Garlic Clove – 1 – 2

Bisto (optional) – 2 – 5 tbsp the less cream the more bisto

Salt and Pepper – To taste

Coating For Pork

Flour – 150 – 250g

Paprika – 1 -2 tsp

Smoked Paprika – 3 tsp

Cracked Black Pepper – 1 -2 tsp

Garlic Powder (optional) – 1 -2 tsp

Salt (optional) – 1/2 tsp



You will need 2 chopping boards, preferably a raw meat one and a vegetable one. 2 pans or 1 pan and 1 pot, 1 baking tray. A sharp knife, preferably a boning knife and definitely not a serrated blade.


Trim the pork fillet and cut it into pieces about 1.5 inches in length, then beat until about 2cm thick. See the easy to follow video below if you don’t know how to do this. Soak the medallions in water once ready as per the video.


Mix the Paprika, Smoked Paprika, Pepper, Garlic powder and salt if using them in with the flour.


One by one remove a piece of pork from the water then roll in the flour mix until it is completely coated. Place flat on a plate then do the rest.


Boil the kettle for the stock


Chop the Peppers, garlic, onion into a small square, slice the mushrooms them heat a pan with 2 tsp of oil, once hot add the veg and cook without colouring for 5 minutes.


Dissolve 1/2 veggie stock cube in 500ml boiling water then pour onto the pan with the veg, turn up the heat and reduce by half (start step 7 now), add 50ml cream stir then reduce until thick or add a bit of bisto to thicken.


Heat the other pan with about 2 tbsp of oil then fry the pork medallions for about 2 – 3 minutes per side depending on how thick they are, more if really thick. Rest for a few minutes then serve with creamy mash and veggies of your choice.

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