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Roasted Pork Medallion

Roasted Pork Medallion

with Sweet Potato Mash and Peppercorn Sauce

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You should never underestimate the power of a good sauce, and this recipe is a case in point. Although peppercorn sauce is traditionally served with steak, we think it makes the perfect accompaniment to tonight’s roasted pork medallion. When we discovered how easy it was to make, we started looking for ways to use it at every opportunity - we think you’ll start doing the same.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Pork Medallion

2 unit(s)

Sweet Potato

2 unit(s)


1 tsp

Black Peppercorns

1 pot(s)

Beef Stock Pot

1 pot(s)

Creme Fraiche


Not included in your delivery

200 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2218 kJ
Energy (kcal)530 kcal
Fat12.0 g
of which saturates7.0 g
Carbohydrate64 g
of which sugars20.0 g
Protein47 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Plastic Bag
Rolling Pin
Baking Tray
Frying Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Preheat your oven to 180°C and put a large saucepan of water on to boil for the sweet potato. Take the pork out of your fridge so it can come to room temperature. Peel the sweet potato and chop into roughly 2cm cubes. Chop the broccoli into florets (little trees!). Crush the black peppercorns in a pestle and mortar. TIP: If you don’t have a pestle and mortar you can put them in a freezer bag and whack them with a rolling pin!


Cook the sweet potato in your pan of boiling water until soft, 15-20 mins. Meanwhile, add the broccoli to a baking tray. Drizzle over a splash of oil, a pinch of salt and a good grind of pepper. Roast on the middle shelf of your oven until crispy, 15-20 mins.


Season the pork with a good pinch of salt and a grind of black pepper. Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pork and cook until nicely browned, 2 mins on each side.


Transfer the pork to another baking tray and roast on the top shelf of your oven for about 10 mins. TIP: Don't wash your pan as we’ll use it to make the sauce tastier later. Once cooked, take the pork out of your oven, cover loosely with foil and leave to rest for a few mins. TIP: The pork is cooked when it is no longer pink in the middle.


When the sweet potato is soft, reserve some of the sweet potato cooking water in a measuring jug, (amount specified in the ingredient list), then drain the sweet potato in a colander and pop it back in the pan. Mash until smooth, then stir in a knob of butter (if you have some), along with a pinch of salt and black pepper. Cover with a lid to keep warm.


Put your now empty frying pan back on medium-high heat. Add the reserved water. Stir in the beef stock pot and crushed peppercorns. Simmer until reduced by half, 5 mins. Take off the heat and mix in the crème fraîche. Slice the pork and serve with the roasted broccoli, sweet potato mash and a drizzle of peppercorn sauce. Enjoy!