Creamy Pork Medallion Casserole

Creamy Pork Medallion Casserole

5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 1 pork fillet
  • 400 ml buttermilk
  • 2 tbsp mustard 1+1
  • 3 garlic cloves 1+2
  • 3-4 stalks rosemary
  • 4 potatoes diced
  • 3 shallots halved
  • 2 carrots sliced thinly
  • 1 broccoli cut into florets
  • 250 ml cream
  • 25 g butter
  • 3 scallions sliced
  • Salt and pepper


  • First, cut the pork filet (tenderloin) into 3cm medallion. Place in a bowl and cover with buttermilk. add 1 tbsp mustard, 1 clove of garlic and rosemary. Stir and cover to marinate for a few hours in the fridge or overnight if possible.
  • Next, in a saucepan, place the diced potatoes and cover with some water. Bring them to the boil and simmer for 5-7 minutes until just cooked yet holding their shape. Remove from the heat and drain.
  • In the meantime, in a large sauté pan, drizzle some oil. Add the carrot, shallot, garlic, and rosemary.
  • Sauté for 2 minutes to just colour then add the pork pieces drained from the buttermilk.
  • You can leave some buttermilk if desired or pat them dried if you want to get better colouration on the pork medallion.
  • Next, add the broccoli florets, the rest of the mustard and the cream.
  • Cover with a lid and Bring to the boil. Simmer over medium heat for 10-15 minutes until the pork pieces are fully cooked.
  • Once nearly ready, sauté the potatoes in a second pan with a drizzle of oil and some butter for a few minutes until the potatoes are coloured.
  • When the pork mixture is fully cooked, add the scallions to the potatoes. toss to coat then add the potato mixture in the pork mixture.
  • Serve immediately.
Keyword cream, Kevin Dundon, one pot wonder, pork

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