Pork Medallions cauliflower puree & apple salsa by Chef Bal Krishna Shrestha

pork medallions newsgroup recipes

Preparation time – 25 min

Cooking time – 40 min

Serves – 4 people


300 g – Cauliflower florets

200 ml – Full fat milk

½ tsp – Ground turmeric

½ tsp – Chopped thyme

1 tbsp – Apple cider

Salt to taste

2 pcs – Diced tomato (seedless)

1 pcs – Diced apple

½tsp – Ground cumin

½ tsp – Ground chilli

1 tbsp – Olive oil

1 tsp – Apple cider

1 tbsp – Chopped coriander

Seasoning to taste

12 pcs –  Small pork fillet medallion 

 2 tbsp – Rapeseed oil

½ tsp – Chopped thyme

½ tsp – Chopped garlic

1 tbsp – Irish creamy butter

Seasoning to taste


1. Add chopped cauliflower, milk, turmeric and thyme in a pot. Bring it to boil and cook on low heat until the cauliflower becomes soft. Add salt and apple cider. Remove from heat and puree in the food processor until fine. This should be thick and smooth.

2. Combine all the ingredients together in one bowl and mix well with a spoon.

3. Marinate the pork with salt, pepper, thyme and garlic. Heat a pan with oil and gently place marinated pork medallion on the pan. Fry on the pan on a high heat for 1-2 mins and flip it gently.

Cook for another 1-2 mins and add butter. Glaze the pork with the melted butter. Remove from heat and leave to rest for 2 mins before serving.

4. Serve pork medallion with cauliflower puree, apple, cider and tomato salsa.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of www.newsgroup.ie with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at info@newsgroup.ie.


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