Pork Medallions With Mustard And Cinnamon


Pork medallions with mustard and cinnamon is a lovely dish when you're having people over for dinner. Served with homemade pasta, pumpkin and snow peas.

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Pork medallions with mustard and cinnamon
Veronique van Ohmydish

Made by Véronique

Published at 2016-10-07, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 26-02-2021

40 minutes 4 people Main course
Pork medallions with mustard and cinnamon


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  • 4 pork medallions
  • 1 recipe for homemade pasta dough or use store-bought spaghetti
  • 1/2 pumpkin
  • 150 gram snow peas
  • 1 teaspoon ground chili
  • olive oil
  • butter
  • 4 tablespoons mustard
  • 1 tablespoon ground cinnamon + extra
  • pepper and salt to taste
  • parsley for garnish
Pork medallions with mustard and cinnamon ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • large pan
  • oven
  • oven tray lined with parchment paper
  • (immersion) blender
  • large skillet
  • pasta machine if your making your own spaghetti
  • skimmer

Pork Medallions With Mustard And Cinnamon

40 minutes 4 people Main course

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Preparation -- 30 minutes

If you're making your own pasta dough, you should start with this so the dough can rest while you create the rest of the recipe. PRE-HEAT the oven to 200 degrees celsius or 390 degrees Fahrenheit.

Peel the pumpkin, remove the seeds and chop 2/3rd of it into pieces and the other 1/3rd into beautiful small cubes. The pieces will be used for a smooth pumpkin puree.

Place all of the pumpkin onto the baking tray, separating the cubes and pieces both on one side of the tray. Drizzle the pumpkin with olive oil, pepper, salt, a teaspoon of ground chili and about 1/2 a teaspoon of cinnamon.

Roast the pumpkin in the oven for about 10 minutes, or until soft enough. Remove the cubes from the oven, set them aside and roast the larger pieces about 5 minutes more.

Season the pork medallions with pepper and salt. Rub them with mustard and divide a tablespoon of ground cinnamon powder over the meat. Fill a large pan with water and salt and bring to a boil.  

Pork medallions with mustard and cinnamon
Pork medallions with mustard and cinnamon

Finishing the pork medallions with mustard and cinnamon -- 10 minutes

Heat a bit of olive oil and butter in the large skillet and cook the medallions for about 4 minutes on both sides on medium-high heat. When the water has come to a boil, cook the snow peas for about 5 minutes.

Meanwhile use your pasta machine to create homemade spaghetti from the pasta dough. Remove the snow peas from the water using a skimmer and bring the water back to a boil.

Cook the homemade pasta for about 2 to 3 minutes and then drain immediately. Use a blender or immersion blender to create a smooth pumpkin puree. If needed, season with pepper and salt.  

Divide the pork medallions into slices. Divide the pasta, pumpkin puree, pumpkin cubes, snow peas and pork pieces over 4 plates and enjoy!

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