Milk Poached Medallions

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Serves: 4 peoplePork medallions

Preparation:10 mins

Cooking Time: 20 mins

What You’ll Need:

  • Pork Medallions (allow 3 per person)
  • Whole Milk
  • Salt and black pepper
  • 2 cloves of garlic
  • 1 shallot
  • Olive oil
  • Thyme sprigs
  • 1 leaf sage
  • 2 tbsp spoon
  • 3 tbsp malt extract
  • 1 lemon juice only
  • 2 tsp Wholegrain mustard
  • 1 bunch chopped chives
  • 25g butter
  • 10g corn flower
  • 100ml white wine
  • 1 bunch spring greens

What To Do:

 

  • Chop the shallot and garlic cloves and add to a sauce pan with a little oil, gently cook without colour until soft and translucent, add the wine, turn up the heat and reduce until almost gone. Remove from the heat add milk, thyme and sage and season with salt and pepper
  • Add the pork to the milk ensuring all is covered, add more milk if necessary, put a lid on the saucepan and very gently heat the milk (if you have a temperature probe you are looking for the milk to stay at 60C) cook the pork at this temperature for around 15 mins then remove from the heat
  • In another pan add the honey and malt extract together until runny, be careful not to burn, season with salt and pepper and add the lemon juice. This is your glaze
  • Wash and shred the spring greens and steam or boil for 3 mins then drain
  • Preheat the grill to its highest setting, remove the pork from the milk and place in a deep baking tray. Pour some milk in the tray and cover with foil
  • Put the remaining milk into a clean saucepan and place on medium heat. Mic in corn flour with butter and whisk this into the milk, continue to cook until it has reached the desired consistency
  • Strain the sauce into a clean pan and whisk in the mustard while still warm
  • Heat the grill to its highest setting, brush the top of the pork with the glaze and place under the grill until the glaze begins to bubble, then remove and repeat another time, this should only take a few seconds under the grill, be careful not to dry out the pork
  • Add the chives to the sauce and spoon some of the sauce onto a plate, season the green and arrange on top, place three medallions on top of the greens and serve 

Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk

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