Pork Fillet Medallions

Pre Time: 20min

Cooking Time: +- 15min

Feeds How Many – 4 plus

What You Need

1kg Pork Fillets – The Flying Pig
1 x Garlic Clove – Cut in half
Fresh Thyme
Fresh Rosemary
Duck fat

Dry Rub

½ tsp Onion Powder
½ tsp Smoked Paprika
½ tsp salt
½ tsp black pepper

Harissa, Honey & Garlic Sauce

1 x tbsp Harissa paste
½ Cup Honey
3 x tbsp Apply Cider vinegar
1 ½ tbsp Light Soy Sauce –

How To Do It

Pan steaks on the open fire in a cast-iron pan or steel pan are a firm favourite. Done in duck fat with some fresh herbs and garlic and you have a totally unique flavour of meat.

The Flying Pig’s Fillet /Tenderloins are the perfect size for this recipe and feeds 4 people comfortably.

I paired these fillets into even sized medallions, used some butchers twine to retain the shape and ensure an even cook throughout.

Trim Pork fillets

Cut and twine medallions

Spice your medallions

Mix up your dry rub spices and cover each pork medallion.

Get that duck fat simmering, add your garlic halves, ‘meat’ side down together with your fresh thyme and rosemary. Let those flavours infuse for a minute or 2 and then add in your Pork Medallions, turning and searing each side.

Heat up pan and prep

In a separate bowl/cup add your sauce ingredients and mix thoroughly. Now one can add the sauce to the pan whilst the steaks are in the pan or you can remove the steaks, simmer the sauce and re-introduce the steaks to the sauce.

I prefer a medium pork steak, so I did the latter. Make sure you keep coating your steaks with that amazing sauce.

Once done, remove all into a braai/serving dish and rest. Pork and an Asian slaw pair nicely do I made a homemade rainbow Asian slaw, added some halved clementine segments and the combination was a winner.