Recipes>Pork Recipes

Ainsley Harriott’s Pork Medallions with Rum, Cream and Nutmeg Sauce

by Ainsley Harriott from Ainsley’s Caribbean Kitchen: Delicious feelgood cooking from the sunshine islands

Serves 4

Make Ainsley Harriott’s pork medallions for a easy midweek meal. As seen on ITV’s Ainsley’s Caribbean Kitchen.

Discover more delicious Pork recipes

From slow roasts to hearty chops

From the book

Ainsley’s Caribbean Kitchen

Ainsley Harriott

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

Buy From

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.

Tags

Ingredients

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.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Ainsley Harriott recipes

View all

Ainsley Harriott’s Mustard-Glazed Beef Kebabs and Baby Potato Skewers with Horseradish Dip

by Ainsley Harriott from Ainsley’s Good Mood Food

Ainsley Harriott’s Chicken and Spring Vegetable Casserole

by Ainsley Harriott from Ainsley’s Good Mood Food

More Recipes from Ainsley’s Caribbean Kitchen

View all

Ainsley Harriott’s Sweet Potato and Spinach Bake

by Ainsley Harriott from Ainsley’s Caribbean Kitchen

Ainsley Harriott’s Tamarind, Treacle and Rum-Glazed Ribs

by Ainsley Harriott from Ainsley’s Caribbean Kitchen

More Pork Recipes

View all

Alison Roman’s Impostor al Pastor Tacos

by Alison Roman from Dining In

José Pizarro’s Arroz al Horno with Pork Ribs

by José Pizarro from The Spanish Pantry

Get our latest recipes, features, book news and ebook deals straight to your inbox every week