Creamy Dijon Pork

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Creamy Dijon Pork

All the good for vibes you can handle with this lean pan-fried pork fillet medallion wonder served with a creamy dijon sauce, caramelized onion and sweet potato lyonnaise and a tomato and herb salad.

Ingredients to serve 2

  • 6 x Pork Fillet Medallions
  • 300g x Sweet Potato Chunks
  • 100g x Cherry Tomatoes - halved
  • 1 x Onion - cut into chunks
  • ½ tsp x Cumin Seeds
  • 100g x Baby Spinach - long or thick stems removed
  • 80ml x DD Lemon Dijon Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 12 x Pork Fillet Medallions
  • 600g x Sweet Potato Chunks
  • 200g x Cherry Tomatoes - halved
  • 2 x Onion - cut into chunks
  • 1 tsp x Cumin Seeds
  • 200g x Baby Spinach - long or thick stems removed
  • 160ml x DD Lemon Dijon Dressing
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your baby spinach thoroughly and drain on paper towel.

Gino's Tip

When it comes to roasting potatoes and onions; constantly check on them and move them around in your tray, I would say every 2-3 minutes. In this way, you develop a lovely caramelization on your onions and crispiness on your potatoes. If your potatoes are cooked and crisp and your onions have browned before the suggested time then remove from the oven.

Step 1 - Sweet Potato Lyonnaise

Toss your sweet potato and onion chunks in a large mixing bowl along with a few dashes of olive oil and your cumin seeds. Season with salt and pepper, then spread onto an oven tray. Cover with foil and place into the oven for 12-15 minutes, until your onions are tender and sweet potatoes are halfway cooked. Remove your foil, add half of your halved cherry tomatoes and continue roasting for 12-15 until your onions and potatoes are lightly browned and cooked.

Step 2 - Seared Pork Medallions

Season your pork medallions with salt and pepper. Heat a large frying pan over medium-high heat. Once your pan is hot, add a dash of olive oil and fry your pork medallions for 2 minutes on each side or until completely cooked through. It's really important that you don't overcrowd the pan so that you allow the correct amount of caramelization, therefore, fry your pork in batches and make sure your pan comes back to the heat before adding the next batch.

To Serve

Lightly mix your sweet potato lyonnaise with your baby spinach and remaining cherry tomatoes, season your salad with salt and pepper. Divide your salad amongst your servings and top with your seared pork medallions and DD Lemon Dijon Dressing. Enjoy!