FREE UK MAINLAND DELIVERY ON ORDERS OVER £70

Grid Iron Meat

Pork Loin Medallions with Celeriac Mash & Mustard Jus

Pork tenderloin is one of the most underrated healthy cuts — lean, tender when cooked properly, and full of character when paired with the right accompaniments. Here it’s sliced into medallions, cooked quickly to keep it juicy, and served with smooth celeriac mash and a light mustard jus. It’s comforting, wintery food that still feels fresh and balanced.

INGREDIENTS

Pork

  • 500g Pork Tenderloin
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 1 tsp fresh thyme leaves (or rosemary)

Celeriac Mash

  • 1 large celeriac (about 900g), peeled and diced
  • 1 small floury potato (optional, for softness)
  • 25g butter
  • Splash of milk or stock
  • Sea salt
  • White pepper or black pepper

Mustard Jus

  • 150ml chicken or pork stock
  • 1 tsp wholegrain mustard
  • 1 tsp Dijon mustard
  • Small knob of butter
METHOD

Pork

  1. Slice the pork loin into 3–4cm thick medallions.
  2. Season well with salt, pepper and thyme.
  3. Heat a heavy frying pan over a medium-high heat with the olive oil.
  4. Cook the pork for 2–3 minutes per side, until lightly golden but still just blushing inside.
  5. Remove from the pan, cover loosely and rest while you finish the sauce.

Celeriac Mash

  1. Put the celeriac (and potato if using) into salted boiling water.
  2. Simmer for 15–20 minutes until very tender.
  3. Drain well and allow steam to escape for a minute.
  4. Mash with butter and a splash of milk or stock until smooth.
  5. Season carefully — celeriac needs salt.

Mustard Jus

  1. Return the pork pan to a medium heat.
  2. Add the stock and scrape up the cooking juices.
  3. Reduce by about a third.
  4. Stir in both mustards, then finish with a small knob of butter for shine.
  5. Taste and adjust seasoning.

Multi-Cooker Option (Ninja Foodi MAX)

  1. Use Sauté → High to brown the pork medallions quickly.
  2. Remove and rest.
  3. Add stock and mustards directly to the pot and reduce on Sauté → Medium.
  4. Mash the celeriac separately or keep warm using Steam mode if cooking in advance.

Print recipe

Shop for Ingredients

Rare breed pork tenderloin (fillet) - 500g

Rare Breed Pork – Tenderloin – 500g

Pork tenderloin, also known in the UK as pork fillet, is a fine-grained, tender cut suited to quick cooking. This 500g rare-breed pork tenderloin serves 2 and can be roasted whole, pan-seared, grilled or sliced into medallions and stir-fries.

£11.50

View Product

Sides

  • Garlic Wilted Greens – cuts through the richness of the mash.
  • Roast carrots with thyme – gentle sweetness works well with pork.
  • Braised leeks – soft and comforting.
  • Simple Barley Pilaf – an alternative to mash for variation.
  • Savoy cabbage with butter and pepper – classic and light.

Matches

  • Mustard, thyme, sage
  • Celeriac, leeks, cabbage
  • Apples, cider vinegar
  • Chicken stock, pork juices
  • Black pepper, bay

Related Recipes & Guides

New Year Healthy Eating Collection

New Year Healthy Eating
Read More

Pork Recipe Collection

Rare Breed Pork Baby Back Ribs - Grid Iron Gourmet h
Read More
Preparation Time: 15 minutes
Cooking Time: 20-25 Minutes

Hot Tips

  • Pork loin dries out quickly — err on the side of slightly under rather than over.
  • Resting is essential; it keeps the medallions juicy.
  • The mash can be made ahead and reheated gently with a splash of stock.
  • This dish scales easily for midweek or relaxed entertaining.

Pairings

Red Wine

  • Gamay – light and fresh.
  • Pinot Noir – gentle tannins suit lean pork.
  • Valpolicella Classico – bright and food-friendly.

White Wine

  • Chenin Blanc – good body with freshness.
  • Burgundian Aligoté – crisp and mineral.
  • Dry Riesling – works well with mustard.

Beer & Cider

  • Dry farmhouse cider – natural with pork.
  • Amber ale – rounded and warming.
  • Pilsner – clean and refreshing.

Non-Alcoholic

  • Sparkling apple juice (diluted)
  • Alcohol-free cider
  • Still water with lemon peel

 

Recipe Collections