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Phil Vickery's pork medallions with rum cream

Phil Vickery is visiting the stunning Caribbean island of Grenada in this brand new series.

After settling in at his luxury hotel (complete with an infinity pool in his suite!) Phil heads off to explore the island, known as the 'spice isle', visiting a plantation that produces Grenada's biggest export - nutmeg - before cooking up pork medallions with rum, cream and nutmeg sauce. 

Pork medallions with rum cream

Serves 4


500g pork loin fillet, no fat or silver sinew, cut into 8-12 slices

1 medium egg white

2 tbsp cornflour

1 tsp freshly grated nutmeg

Pinch of salt

4 tbsp vegetable oil

1 large glass dark rum

3-4  shallots finely chopped

300mls water

1 x chicken stock cube (or 300ml strong chicken stock)

350ml double cream, roughly


1. Whisk the egg white, cornflour, nutmeg and salt together really well.

2. Next cut the pork fillet into 2cm pieces and flatten slightly.

3. Place all the pork into the egg white mix and leave until ready.

4. Heat a wok or non-stick frying pan with 2 tbsp vegetable oil.

5. Add half the pork and gently fry until nicely coloured, then flip over and seal the other side, remove from the pan or wok and repeat with the second batch of pork.

6. Once all the pork is all sealed, keep warm.

7. Add the shallot to the wok or pan and cook for a few minutes to colour slightly.

8. Add the rum and boil and reduce the flame by 2 thirds.

9. Add the water and stock cube or stock and cook over a high heat until reduced by half.

10. Add enough cream to make a nice sauce and JUST bring to the boil.

11. Season with salt and pepper then add the pork back into the sauce and warm through.

12. Serve with some roasted, halved sweet potatoes and some sautéed spinach (or other green veg).

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Weekdays 10am-12:30pm