4 Pork Leg Medallions

Lean and beautifully tender

Availability: In stock

Regular Price: £4.50

Special Price: £4.25

CODE: P461
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2cm thick slices of tender free-range pork – the same cut as ‘Pope’s Eye’ in beef. These are fantastic pan fried fast until only just cooked. Alternatively, try braising them up gently with stock, mustard and a dash of cream - delicious!
  • Succulent free-range pork
  • Quick and easy to cook
  • Try them with marjoram, caraway or apple slices!
Box Contains:

    • 4 Pork Leg Medallions, in pack of 4, 320g pack

SAVE £0.25
Pork Leg Medallions
Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Nutritional Values (Typical per 100g)
Energy: 885 kJ / 213 kcal, Fat: 15.2g, of which Saturates: 5.1g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19g, Salt: 0.15g
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your medallions on a tray in a single layer. This will allow the meat to Èbloom' and come to room temperature.

2. Preheat your pan
Make sure your griddle or frying pan is preheated to a high temperature before you start to cook your medallion. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the medallions.

3. To Cook
Fry the medallions for approx. 1 minute per side. Turn your medallions gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.

4. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the medallions on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).

5. Use a good steak knife and slice thinly across the grain

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