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Pork Medallions with Maple Butter


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

Too Easy!!

No marinating required, maybe 5 minutes to make the butter and about the same to cook the pork. Of course you could use last week’s butter that you froze and reduce the time even further. Great with the Corny Coleslaw

– see below.

INGREDIENTS

1 thick pork fillet (approx 500 g), shiny silver sinew removed with   a sharp knife, fillet cut into 1½ cm thick slices

Sea salt and freshly ground black pepper

1 tablespoon olive oil

MAPLE BUTTER

100 g butter, chopped into 1 cm cubes

Finely grated zest of ½ lemon

1 tablespoon pure maple syrup

1 teaspoon thyme leaves

METHOD

1. To make the maple butter, place all the ingredients in a small bowl and mash with the back of a fork until completely combined. Place a sheet of baking paper on your workbench, with the butter in the centre. Use your hands to shape butter into a cylinder, then roll and twist the ends of the paper to make a bon bon. Refrigerate until ready to use, and cut into ½ cm thick discs as required.

 

2. Brush the medallions with oil and season with a little salt and plenty of pepper.

 

3. Cook on a preheated flat grillplate or chargrill for a couple of minutes on each side.

 

4. Transfer to serving plates and place a disc of butter on top.

More Recipes


Whole Flounder with Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Pork Medallions with Maple Butter


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

To Easy!!

No marinating required, maybe 5 minutes to make the butter and about the same to cook the pork. Of course you could use last week’s butter that you froze and reduce the time even further. Great with the Corny Coleslaw – see below.

INGREDIENTS

1 thick pork fillet (approx 500 g), shiny silver sinew removed with   a sharp         knife, fillet cut into 1½ cm thick slices

Sea salt and freshly ground black pepper

1 tablespoon olive oil

MAPLE BUTTER

100 g butter, chopped into 1 cm cubes

Finely grated zest of ½ lemon

1 tablespoon pure maple syrup

1 teaspoon thyme leaves

METHOD

1. To make the maple butter, place all the ingredients in a small bowl and mash with the back of a fork until completely combined. Place a sheet of baking paper on your workbench, with the butter in the centre. Use your hands to shape butter into a cylinder, then roll and twist the ends of the paper to make a bon bon. Refrigerate until ready to use, and cut into ½ cm thick discs as required.

 

2. Brush the medallions with oil and season with a little salt and plenty of pepper.

 

3. Cook on a preheated flat grillplate or chargrill for a couple of minutes on each side.

 

4. Transfer to serving plates and place a disc of butter on top.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Pork Medallions with Maple Butter


LEVEL OF SKILL

PREPARATION

COOKING TIME

NUMBER OF SERVINGS

Too Easy!!

No marinating required, maybe 5 minutes to make the butter and about the same to cook the pork. Of course you could use last week’s butter that you froze and reduce the time even further. Great with the Corny Coleslaw – see below.

INGREDIENTS


1 thick pork fillet (approx 500 g), shiny silver sinew removed with   a sharp knife, fillet cut into 1½ cm thick slices

Sea salt and freshly ground black pepper

1 tablespoon olive oil

MAPLE BUTTER

100 g butter, chopped into 1 cm cubes

Finely grated zest of ½ lemon

1 tablespoon pure maple syrup

1 teaspoon thyme leaves

METHOD


1. To make the maple butter, place all the ingredients in a small bowl and mash with the back of a fork until completely combined. Place a sheet of baking paper on your workbench, with the butter in the centre. Use your hands to shape butter into a cylinder, then roll and twist the ends of the paper to make a bon bon. Refrigerate until ready to use, and cut into ½ cm thick discs as required.

 

2. Brush the medallions with oil and season with a little salt and plenty of pepper.

 

3. Cook on a preheated flat grillplate or chargrill for a couple of minutes on each side.

 

4. Transfer to serving plates and place a disc of butter on top.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2020 Tucker Barbecues Recipes

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