MyFamilyClub Recipes – Medallions Of Pork With Black Pudding


Medallions of pork is simply a pork fillet cut diagonally into 2cm pieces, if you pound each medallion with a rolling pin, the medallions are more substantial. This is a very simple but impressive dish to serve. Alternatively, substitute pork with sausages.

Serves: 4
Total time: 40 minutes

Medallions Of Pork With Black Pudding

Medallions Of Pork LeadFeat


  • 8 potatoes (medium)
  • 100 ml red wine
  • 200 ml beef stock
  • 2 carrots (peeled and diced)
  • 1 tablespoon butter (optional)
  • 1 onion (peeled and finely chopped)
  • 2 apples (eating, washed and sliced)
  • 1 pork tenderloin (pork fillet)
  • 1 black pudding


  • Peel, dice and boil potatoes and carrots together in a little-salted water
  • Prepare your pork by removing the membranes from the fillet
  • Cut diagonally 2 cm thick pieces or 12 pieces
  • Cut pork diagonally 2 cm thick pieces or 12 pieces (if you bar entertaining you may need 2 pork fillets)
  • Cut up black sausage into 6 pieces and then cut in 1/2
  • Core and slice the apple into slices or rings
  • Place a little oil and butter into a hot frying pan, add the pork medallions, fry on both sides for about 8 – 10 minutes – depending how thick they are.
  • Remove the pork once cooked and keep warm. Add the apples cook until soft but still whole
  • Remove and keep warm
  • Add black pudding (at this stage you may require more oil and a little butter)
  • Fry on both sides for a minute or two
  • Remove black pudding and keep warm
  • Add stock and wine to deglaze pan
  • Boil rapidly to make the sauce a little thicker. Strain and keep warm
  • Drain potatoes and carrots
  • Add a little butter and mash. Taste and season accordingly
  • Plate the dish as in picture

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