Oat-crusted pork medallions with spicy mushroom sauce

Oat-crusted pork medallions with spicy mushroom sauce


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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.

Serves: 4 

  • 400g lean pork fillet
  • 2 tablespoons rapeseed oil
  • 125g oats
  • 2 teaspoons chilli powder
  • 320g pack mushrooms, sliced
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons reduced salt gravy granules
  • 25g pack parsley, chopped

Prep:15min  ›  Cook:20min  ›  Ready in:35min 

  1. 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.
  2. Mix the oats and chilli powder together and press on both sides of the pork medallions to evenly coat.
  3. 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.
  4. 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.

Oat tips

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.

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