Pork Medallions with Juniper and Porcini
Pork medallions lathered in a creamy sauce infused with the rich aromas of juniper and porcini. This is wonderful. And it’s easy. The recipe calls for dried porcini, but if you’re lucky enough to find them fresh, so much the better. Do buy fatty slices of pork. It’s the fat which makes it so succulent.
Pork Medallions with Juniper and Porcini: Perfectly Autumn
This, for us, is a favorite autumn dish, but it’s so good that we enjoy it at any time. In the hills and the mountains around us it’s easy to come across juniper bushes, and in late summer, when we’re out walking, I pluck the hard, black berries and pop them in my pocket. We’re not mushroomers. Here, there are so many varieties with varying degrees of safety and toxicity that you really need to know what you’re looking for. And you also need a licence to forgage them. Fortunately, Fiorenzo’s brother and his wife are mad passionate mushroomers, and from them we sometimes receive a lovely fat, fresh porcini. What a luxury! But for this recipe of Pork Medallions, dried porcini work just as well. They have such a rich and earthy flavour.
When I say in the recipe to use fatty slices of pork, I’m talking about these, as you see in the image above. I’m not sure what you call this cut in English. In Italian it’s “coppa”, which is the flesh behind the neck. See how it’s marbled with fat? That’s what you want. The fat melts into the coconut cream and the sauce becomes sultry. It’s gorgeous.
I’m quite proud of this recipe because Fiorenzo doesn’t go crazy for pork chops, having been served them too often over the years. But he likes this. A lot.
This recipe is one of our favorites, and because it’s easy it’s one of many that you’ll find in my collection, “Easy & Essential Paleo Recipes for Busy People”. Check it out for healthy foody inspiration.
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Pork Medallions with Juniper and Porcini
- 3 slices fatty pork
- 1/2 stick celery
- 1/2 cup coconut cream
- 10 juniper berries crushed with the back of a knife
- 2 tablespoons dried porcini mushrooms crumbled into small pieces
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon nutmeg
- 1/4 teaspoon course sea salt
- 1 teaspoon tapioca starch
- Cut each pork slice into 6 medallions.
- Place the celery, coconut cream, juniper, porcini, fennel, nutmeg and salt into a large frypan and stir to combine.
- Add the pork medallions in a single layer and turn to coat on both sides. If you have time, allow them to marinate in the sauce for a while.
- When ready to cook, bring the sauce to a simmer over a medium heat. Cook for around 2½ minutes on each side, then put the lid on the pan and continue cooking for 5 minutes. Turn each piece, and continue cooking for another 2-3 minutes, stil covered with the lid. Then, remove the lid and lower the heat.
- Place the tapioca starch into a small bowl. Ladel a couple of tablespoons of sauce into the tapioca and stir well so that no lumps remain. Return the slurry to the pan and stir through so that the sauce thickens.
- Serve on warm plates and enjoy.