Juicy pork loin medallions, roasted in a delicious blend of paprika, sage and black pepper and served with tangy tomatoes and courgettes.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 40 minutes
    • British

    Mallory Pork

    Recipe Information

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    2 x 300g packs Pork Loin Medallions

    250g pack Cocktail Vine Tomatoes

    1 Cauliflower

    400g Salad Potatoes

    400g Courgettes

    50ml Baron St Jean White Wine

    50ml Solesta Olive Oil

    1 heaped tsp Stonemill Sage

    ½ tsp Stonemill Paprika

    25g Greenvale Salted Butter

    25g The Pantry Plain Flour

    200ml Milk

    100g Blue Stilton, grated

    Sea Salt and Black Pepper


    Pre-heat the oven to 200°C/400°F/Gas Mark 6.

    To make the cheese sauce, melt the butter in a small pan, add the flour and cook on a low heat, stirring for a minute.

    Add the milk slowly, stirring as you go, until thickened.

    Add the blue cheese and take the pan off the heat – allow the cheese to melt.

    Cut the tomatoes in half.

    Put the pork medallions and the halved tomatoes in a roasting dish in a single layer.

    Pour over the white wine and the olive oil, then sprinkle over the sage, some black pepper, paprika and a little salt.

    Roast uncovered for 25 minutes.

    Meanwhile, break the cauliflower into florets – cook in some boiling salted water for 10 minutes then drain well.

    Mix the cauliflower with the blue cheese sauce, put into a baking dish and cook for 15 minutes.

    Slice the potato and courgettes.

    Boil the potatoes in some salted water for 8 minutes, add the courgettes and cook for a further 2 minutes, then drain.

    Serve the pork and tomatoes alongside the vegetables.

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