Recipe with honey
Acacia Honey Pork Medallions with Parsnip Mash
The mild, runny acacia honey settles delicately over the medallions without overpowering the tender meat. This gives the pan dish a subtle sweetness that pairs beautifully with the earthy parsnip mash.
⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings
Ingredients
- 600 g pork fillet, cut into 2 cm thick medallions
- 600 g parsnips, peeled and diced
- 300 g floury potatoes, diced
- 150 ml milk
- 40 g butter
- 2 tbsp acacia honey
- 1 tbsp mustard (medium hot)
- 2 tbsp rapeseed oil
- 1 sprig of rosemary
- Salt and pepper
Method
- Cook the parsnips and potatoes in salted water for about 20 minutes until soft, then drain.
- Add butter and milk and mash until smooth, season with salt and pepper. Keep warm.
- Season the medallions with salt and pepper. Heat rapeseed oil in a pan and fry the meat with the rosemary for 3 minutes on each side.
- Stir together the acacia honey and mustard, pour over the medallions and toss briefly until everything is nicely glazed.
- Remove the meat from the pan and leave to rest for 3 minutes.
- Arrange the medallions with the parsnip mash and drizzle over the pan juices.
Nutritional values per serving (approx.): 480 kcal · Fat 22 g · Carbohydrates 32 g · Protein 38 g
Tip: Don't leave the meat in the pan too long after adding the honey, or the glaze can darken quickly.
Honey used: View acacia honey in the shop →