Go Back

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.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Fodmap Friendly, Gluten Free, Keto, Mediterranean, Paleo
Keyword: Juniper, Porcini, Pork
Servings: 2


  • 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.