Ainsley Harriott’s Pork Medallions with Rum, Cream and Nutmeg Sauce
Make Ainsley Harriott's pork medallions for a easy midweek meal. As seen on ITV's Ainsley’s Caribbean Kitchen.
From the book
Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands
All the recipes from Ainsley's hit ITV series
Comfort food classics with Caribbean flavours
Stress-free midweek dinners and delicious family feasts
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Introduction
Nutmeg is the national symbol of Grenada and its tree grows all over the island. It’s almost impossible not to taste nutmeg’s distinctive flavour when visiting the so-called Spice Island – it’s added to cocktails, cocoa, ice-cream, pastries and sauces. In this dish, which I made overlooking the beautiful True Blue Bay, the nutmeg sauce adds a slightly sweet, warm flavour that perfectly complements the tender pork. You can use a combination of sweet potato and pumpkin for the mash, if you like.
Ingredients
| 2 tbsp | olive oil |
| 1–2 | pork tenderloins (about 800g), trimmed and cut into 8 medallions |
| sea salt and freshly ground black pepper | |
| 200g | pak choi, lightly steamed to serve |
| For the Sweet Potato Mash: | |
| 3 | large sweet potatoes (about 750g), peeled |
| 2 tbsp | unsalted butter |
| a pinch of freshly grated nutmeg | |
| sea salt and freshly ground black pepper | |
| For the Rum, Cream and Nutmeg Sauce: | |
| 1 tbsp | unsalted butter |
| 1 | shallot, finely chopped |
| 25ml | dark rum |
| 250ml | chicken stock |
| 100ml | double cream |
| 1 tsp | freshly grated nutmeg |
| sea salt and freshly ground black pepper |
Method
Put the sweet potatoes into a large pan of water, bring to the boil, then reduce the heat and simmer for 10–12 minutes, or until the potatoes are tender when pierced with a fork. Drain well, then return to the pan and mash until smooth. Add the butter and nutmeg and season with some salt and pepper.
Meanwhile, place a large frying pan over a high heat and add the olive oil. Season the pork with salt and pepper, then carefully place into the hot pan and brown until sealed all over. Reduce the heat and cook for a further 6–8 minutes, turning occasionally. Remove to a plate and keep warm.
Make the sauce in the same pan; add the butter and shallot and cook for a few minutes until softened. Deglaze the pan with the rum and carefully flambé to burn off the alcohol. Add the chicken stock and bring to the boil, then cook until the mixture has reduced by two-thirds. Add the cream and any juices from the rested pork medallions, bring back to the boil, and cook until thickened to a double cream consistency. To finish the sauce, add the grated
nutmeg and check the seasoning.
To serve, place a large spoonful of the sweet potato mash on one side of each plate, lay the pork medallions next to the mash, then spoon over the sauce and serve with pak choi.
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