Effortless Midweek Pork Medallions & Apricot Cassoulet Recipe

now if you like me midweek meals are the hardest things to cook you've got no energy you've got no time and you're running out of inspiration fortunately for me my mate Ben is a chef and he's going to show me how to hack a midweek meal and to prove how easy it is I'm gonna do everything okay so the key we're looking for here is simple so one pot cook minimal washing up and simple ingredients to cook quickly starting with our pork medallions you can buy them as medallions or you can buy a whole pork to fill it and cut your own the beauty is they're nice and lean all you need to do is season them up so salt this is where I get stuck in the pans got to be nice and deep so you can get everything into one pan later on and a bag of oil once it's nice and preheated your pork is going to go in now all we're looking for is an amazing sear and sizzle we don't want to cook it right through it the moment to add flavor into the pan then we want a good color on that so while we wait for it we can take ourselves a couple of shallots you could do one onion basically when a top and tail and peel them by just cutting them in half we actually want four halves so people overlook four because they think it's gonna be super fatty and things like this but it's things like pork medallion especially from affiliate it's kind of on par with like chicken breast it cooks quickly it's lean it's good protein and the flavor pairs so beautifully with all this stuff they're coming up that anyone knows a pork and apple this is like a clever little twist on that turn it over and a clove of garlic while you wait the other side to do the same so one clove peeled and chopped nice to fine it grab yourself any plate and you can take the pork out of the pan and put it onto the plate you'll notice there's no way that porks cooked but it is seared so you can go into the plate so we've got all the color of there into the plate yep we got all the color on it and then we're gonna add a load of flavoring and then we're gonna cook it out yet you noticing that already you've got the oil and you've got the walking walking oh well then you've got all the oil and the lovely pork flavors in the pan so now you can add in your schlotz and the still super hot pan it's gonna start to color the schlotz if that may be a minute or so we can add in the garlic and if you've topped it a little bit of fresh thyme optional you could put little bit dried in but if you've got it on your windowsill it's worth putting in a few hard herbs if there's a fear that the pan is too hot and the garlic might burn just splash in a couple of tablespoons of chicken stock this is gonna take all the pork flavors and all the Sherlock flavours off the bottom of the pan it's called deglazing you have sound sheffy I heard that what do we just do stop a bit of that and there yes so easy now as soon as you can start to smell it smell the thyme coming out you can smell the thyme you can smell the garlic so now in with the beans yep and this is why it's so simple the beans are cooked already so you're not worrying about rice or pasta or potatoes to serve with it we're using the beans then you can scatter over a little bit of plain flour 1/2 a tablespoon so look at that that's good for you but you can just scoop it out of your bag and in the rest of the stock a little bit at a time and you're gonna make a sauce around all the pork flavors and the thyme and the garlic chicken stock goes in and makes sauce so the flour is thickening out the chicken stock exactly give it a little bit and give it a stir and I'm at home so I'm gonna use the tongs because I've already gotten dirty and I don't want to watch anything out there like the Chevy way of cooking see people think Chevy's fancy what Chevy actually is is clever lazy I'll stop speaking in French then so people don't understand what you're saying and going with the rest of the chicken stock now as soon as this comes to the gentlest of bubble or simmer you turn it right down to its lowest setting and then the pork can go back into the pan or so many people overcook pork what you want is that beautiful succulent media so a gentle cook at this stage searing your hot to give you the flavor yeah and then a gentle gentle cook so they can go back into the pan - pretty much poach along with the first of our fruits and I love this because this will sit in the cupboard until you need it they're dried fruits they are prunes so cool canned plum dried plum basically and pork and apple and we're gonna use apricot all these stone fruits nor tunnel fruits pears apples apricots plums in this case the dried plums prunes are so good with pork and don't waste all that amazing pork flavor that's come out of there as well that can go in now depending on how thick your pork medallions are cut will depend on how much cooking they need you will show you what you're looking for but something like this when they're about an inch thick you're probably gonna want about to him and it's a very very very gentle bubbling in that time we can prepare our apricots super in season the moment nice and autumnal apricots and we're gonna do stone them that sounds like a fuss yep watch this I do want you to the rest thumb in the top and just pull it apart stout so easy and people think thumbs in the middle pop deep stone and then we're gonna cost them what are you doing okay I'm gonna do one you're gonna be three no I know how to cut [Music] really again if you haven't got fresh ones to hand you could use dried apricots yep you could use pear court it up and decode you could use Apple these all flavors work so beautifully pork and make this dish one that you want to cook regularly as a midweek meal what are you doing just checking you got it right right you've been telling me what to do I'm not gonna talk because there's a really out siren but that smells great permission to take control and show you something go for it now one of the beautiful things about a court medallion is it's gorgeous Oh shape what you want to do is check if the middle is cooked so if you cut into it that way you've kind of defeated the point of these beautiful medallions here and yet you want to get into the middle a little tip if you want to check it you're unsure flip over to the worst side and cut in an angle okay so you've cut right into the middle and then just have a little look inside it should be still super succulent and juicy but the juices are running clear yep back over no one doesn't know what you touched it [Music] next up are apricots go in these just want to warm through along with all of our spinach which will look like too much for that pan stuff it in and stick on a lid and leave it for about 2 or 3 minutes until the spinach wilts away you can see how it's kind of just move back you have technical word for wilted maybe take the lid off give it all a good stir and at this point a little bit of luxury but at least like two tablespoons of double cream just brings this together it is optional treat yourself you could also use like something creme fraiche if you've already got it in the fridge given the tartness you can miss it out altogether a little bit milk in there just give it a slight grimace up to you but it doesn't leave much is your cup of tablespoons then bring it all together test it for seasoning adjust salt and pepper if required and step up I think we've hacked that like a chef I can't believe I get to say this this is our one pot midweek pork medallion an apricot meal sorted [Music] [Applause] [Music] [Applause] happy Tuesday Wednesday there will make economically that's some tender that's really good well like about this it's a I can serve that up on a Wednesday night and people would think that I've gone to a loss of ever actually you don't even need to impress people you can press yourself yeah I love this kind of food and although we've done it enough for too easily scalable for for if you're a family or something that's so easy it's common I need marks out of 10 how did I do it well you followed everything and you ended up with a delicious meal so surely that is nine and a half you'd get the full recipe down below click on the left if you missed our last video or click on the right video for one of our favorites

Channel: SORTEDfood

Views: 342,465

Rating: 4.9506173 out of 5

Keywords: pork medallions, pork medallions recipe, pork medallions jamie oliver, pork recipe, pork jamie oliver, how to cook pork medaillions, pork cassoulet, cassoulet recipe, easy cassoulet recipe, midweek pork recipe, midweek meal, sortedfood recipe, sortedfood pork, perfect pork recipe, sorted's pork medallions

Id: e7acWkAb1dA

Length: 7min 56sec (476 seconds)

Published: Wed Sep 27 2017

Reddit Comments

[u/toriaray]

Going to make this next week. I like recipes like this. The channel's been getting a bit "Instagram-heavy" lately and although I love seeing how you make halo halo, this is the stuff I can make for my dinner.