Fancy a taste?
Pork Medallions with Caramelised Banana, Rum Sauce & Pommes Allumettes
Serves two Preparation and cooking: approximately 35 minutes
Ingredients
Ingredients
- 2 pork medallions, approximately 150–180 g each
- 2 ripe but firm bananas
- 70 g good butter, divided, plus a little extra if needed
- 80 ml rum — I use Havana Club 3 Años
- 4 tablespoons tomato ketchup, approximately 60 g
- 1 tablespoon plain flour, for lightly dusting the pork
- 2–4 tablespoons water, as needed
- Salt and freshly ground black pepper
For the pommes allumettes
- 400 g potatoes suitable for frying
- Frying oil
- Salt
Method
Prepare the pommes allumettes
- Peel the potatoes and cut them into thin, even matchsticks, approximately 3–4 mm thick. Rinse in cold water, then dry very thoroughly with a clean kitchen towel.
- Fry in small batches at 160°C until tender but still pale, approximately 3–5 minutes. Lift out and drain. Set aside for their final frying.
- Alternatively, use ready-prepared pommes allumettes and follow the packet instructions.
Prepare and cook the pork
- Cut the pork medallions into thin slices, approximately ½ cm thick.
- Place the slices between two sheets of cling film and gently pound them with a meat mallet to flatten and tenderise them.
- Pat dry, season with salt and pepper, then lightly dust with the flour, shaking off any excess.
- Heat 25 g butter in a frying pan over medium-high heat. Once foaming, add the pork in a single layer, cooking in batches if necessary.
- Fry for approximately 2–3 minutes in total, turning halfway through, until lightly golden. Adjust the heat so the butter does not burn, and add a little extra butter if needed. Thicker slices may take longer.
- Transfer to a warm plate and cover loosely.
Caramelise the bananas
- Peel the bananas and halve them lengthways.
- Add 25 g butter to the pan over medium heat. Lay the bananas cut-side down and cook for approximately 2 minutes, until golden. Turn carefully and cook briefly on the other side.
- Handle gently so they retain their shape. Transfer to a warm plate while you make the sauce.
Make the rum sauce
- Take the pan off the heat before adding the measured rum. Keep the bottle away from the hob; there is no need to flambé.
- Return the pan to medium heat. Let the rum bubble briefly, gently loosening the browned cooking juices with a wooden spoon.
- Stir in the ketchup and simmer gently until combined. Taste and adjust the seasoning add some extra pepper to taste.
- Reduce the heat and stir in the remaining 20 g butter.
- Return the pork and any resting juices to the pan. Simmer very gently over low heat for another 5–10 minutes. Add a little water as needed if the sauce becomes too thick.
- Gently return the bananas to the pan towards the end, just long enough to warm through.
Finish the pommes allumettes
- Bring the frying oil to 180°C. Fry the potatoes in small batches until golden and crisp, approximately 1–2 minutes. Drain and salt immediately.
- Serve the pork and bananas with the rum sauce and a generous helping of pommes allumettes.
