Ginger-Beer Pork
- 10m Prep Time
- 15m Cook Time
- 25m Ready In
Pork medallions are pan-seared and simmered in a creamy ginger beer sauce with mustard, finished with fresh parsley. This quick dish balances sweet ginger beer with pungent mustard for a flavorful weeknight dinner.
Ingredients
- 44.4 ml vegetable oil
- 1 clove garlic crushed
- 4 pork loin medallions
- 2.46 ml salt
- 2.46 ml ground black pepper
- 150 ml ginger beer
- 1 English mustard
- 150 ml crème fraîche
- 29.6 ml fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 70.5 mg
- Iron: 1.1 mg
- Magnesium: 20.2 mg
- Phosphorus: 127 mg
- Potassium: 272 mg
- Zinc: 0.99 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml vegetable oil
- 4 pork loin medallions
- 2.46 ml salt
- 2.46 ml ground black pepper
- 150 ml ginger beer
- 1 English mustard
- 150 ml crème fraîche
Prepare
- Crush 1 clove garlic
- Chop 29.6 ml fresh parsley
Let's Cook
-
Step 1.
Heat the vegetable oil in a large frying pan over medium heat. Add the crushed garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
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Step 2.
Add the pork loin medallions to the pan and cook for 3 minutes on each side, until golden brown and cooked through.
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Step 3.
Season the pork with salt and ground black pepper. Pour the ginger beer into the pan, add the English mustard, and stir to combine. Then add the crème fraîche and stir again until the sauce is smooth.
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Step 4.
Cook the sauce for 2–3 minutes, stirring occasionally, until it thickens and reduces slightly. The sauce should coat the back of a spoon.
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Step 5.
Divide the pork medallions among serving plates and spoon the sauce over them. Garnish with chopped fresh parsley and serve with your choice of cooked vegetables.