Pork medallions with Verdi butter

Name: Pork medallions with Verdi butter
Yield: Serves 2
Cuisine: British recipes
Ingredients: 450g pork tenderloin fillet; 1 crushed garlic clove; A handful small capers; A handful chopped fresh flatleaf parsley; 2 chopped anchovies; Creamy mash and steamed green beans, to serve

Published: 31 Aug 08
Updated: 18 Mar 24

Test kitchen approved

A sophisticated pork recipe with green butter, made with parsely, capers, garlic and anchovies.

Serves 2
Ready in 15 minutes

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Ingredients

450g pork tenderloin fillet
1 crushed garlic clove
A handful small capers
A handful chopped fresh flatleaf parsley
2 chopped anchovies
Creamy mash and steamed green beans, to serve

Method

Cut the fillet into 2cm slices and flatten slightly with the palm of your hand.
Pan-fry in a little hot olive oil for 2-3 minutes each side, until browned and tender.
Add a good knob of butter, garlic, capers, parsley, anchovies and gently simmer for about 30 seconds.
Serve with some creamy mash and steamed green beans.

Recipe from September 2008 Issue

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Pork medallions with Verdi butter

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