About this recipe:Oats make a delicious and healthy topping for meat and fish, as with these pork medallions. Oats are a nutritious wholegrain that contain the soluble fibre beta-glucan, which has been shown to help lower cholesterol. Because they are so versatile, oats can be used to make a host of tasty but heart healthy dishes.
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Method Prep:15min › Cook:20min › Ready in:35min
Cut the pork fillet into 8 slices, place each piece between 2 sheets of cling film and beat with a rolling pin until thin. Brush with a little of the oil.
Mix the oats and chilli powder together and press on both sides of the pork medallions to evenly coat.
Heat the remaining oil in a frying pan and fry the pork in 2 batches for 3 minutes each side until cooked throughout. Remove from the pan and keep warm.
Add the mushrooms to the pan with the Worcestershire sauce and fry for 2 to 3 minutes. Mix the gravy granules with 300ml boiling water and add to the pan and cook for 1 to 2 minutes. Season with black pepper, add the parsley and pour over the pork. Serve.
This is lovely served with green beans and a wild and long grain rice mix or mashed potato. Add hot smoked paprika for extra flavour instead of the chilli powder.
Look out for the different types of oats: rolled and pinhead oats make great toppings on sweet and savoury dishes, while oatmeal is ideal for thickening soups and casseroles instead of flour.