Peri Peri Pork Medallions with Lemon: A Taste of Summer

I can still picture the scene: a sizzling grill, the aroma of citrus and spice hanging heavy in the air, and my Abuela, humming a Portuguese tune as she meticulously arranged lemon slices on tender pork. She wasn’t one for written recipes, her cooking was pure instinct, passed down through generations. This dish, inspired by her travels and love for piri piri, became a family favorite, a little taste of sunshine even on the cloudiest days. Now, I’m excited to share my take on her Peri Peri Pork Medallions, infused with the same spirit of adventure and love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 6-10 minutes
• Total Time: 21-25 minutes
• Servings: 4
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 2 lemons
• Vegetable oil
• 500g pork fillets
• 6 tablespoons peri-peri sauce

Equipment Needed

• Sharp knife
• Small bowl
• BBQ or Grill
• Cocktail sticks
• Serving Platter

Instructions

1. Begin by preparing the lemons. Using a sharp knife, very thinly slice the lemons. This is crucial as thick slices won’t cook evenly and may overwhelm the pork. Once sliced, very lightly brush each lemon slice with vegetable oil. This prevents them from sticking to the grill and encourages browning.

2. Now, prepare the pork. Cut the 500g pork fillets into rounds approximately 1cm thick. These medallions should be uniform in size for even cooking.

3. In a small bowl, prepare the peri-peri marinade. Take 1 tablespoon of the peri-peri sauce and brush it evenly over each pork medallion. The marinade will infuse the pork with its signature fiery flavor.

4. Assemble the pork medallions. Place a slice of the oiled lemon on top of each piece of pork. Secure the lemon slice firmly in place with a cocktail stick. Make sure the sticks are sufficiently long to hold the lemon in place during cooking. Remember to soak the cocktail sticks in water for 20 minutes before using them. Soaking prevents them from burning on the grill or under the broiler.

5. Cooking on a BBQ: If you have a barbecue, preheat it until the coals are hot. Cook the pork medallions, lemon side down first, for 2-3 minutes on each side until well browned and cooked through. The lemons should look a little charred, and the pork should be cooked to an internal temperature of 145°F (63°C) for medium doneness. Use a meat thermometer to ensure accuracy.

6. Cooking under a Grill: If you don’t have a barbecue, preheat your grill to medium-high heat. Place the pork medallions under the preheated grill for 4-5 minutes on each side, until well browned and cooked through. Again, aim for an internal temperature of 145°F (63°C) for medium doneness.

7. Serving: Once cooked, arrange the peri peri pork medallions attractively on a serving platter. Place a little bowl of the remaining peri-peri sauce alongside for drizzling over the medallions. Serve immediately while hot.

Expert Tips & Tricks

• For a more intense flavor, marinate the pork medallions in the peri-peri sauce for up to 2 hours in the refrigerator before cooking.
• If you don’t have cocktail sticks, you can use small skewers. Just ensure they are soaked in water beforehand.
• To prevent the pork from drying out, avoid overcooking it. Use a meat thermometer to ensure it reaches the correct internal temperature.
• If the lemons start to burn too quickly, move the pork medallions to a cooler part of the grill or lower the heat of your broiler.
• For an extra burst of flavor, add a sprig of rosemary or thyme to the grill while cooking the pork.
• If you find the peri-peri sauce too spicy, mix it with a little honey or olive oil to mellow the heat.

Serving & Storage Suggestions

Serve the peri peri pork medallions immediately while they are hot and juicy. They pair perfectly with stir-fried mixed vegetables as the recipe suggests, adding a vibrant and healthy element to the meal. Other great side dishes include rice, couscous, or a simple salad.

Leftover pork medallions can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the microwave. Be careful not to overcook them, as they can become dry. It is not recommended to freeze cooked pork as the texture degrades significantly on thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	170.8 kcal	–
Calories from Fat	–	29%
Total Fat	5.4 g	8%
Saturated Fat	1.9 g	9%
Cholesterol	78.8 mg	26%
Sodium	65.4 mg	2%
Total Carbohydrate	5.8 g	1%
Dietary Fiber	2.5 g	10%
Sugars	0 g	0%
Protein	27 g	53%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spice Level: Adjust the amount of peri-peri sauce to suit your taste. For a milder flavor, use a less spicy brand or dilute it with olive oil. For extra heat, add a pinch of chili flakes.
• Meat: While this recipe uses pork, you can easily substitute it with chicken or turkey fillets. Adjust the cooking time accordingly to ensure the meat is cooked through.
• Lemon Alternative: If you don’t have lemons, you can use limes or oranges. The flavor will be slightly different, but still delicious.
• Vegetarian Option: For a vegetarian version, use thick slices of halloumi cheese instead of pork. Grill the halloumi until golden brown and slightly softened.
• Marinade Enhancement: Add other herbs and spices to the peri-peri marinade, such as smoked paprika, garlic powder, or dried oregano.

FAQs (Frequently Asked Questions)

Q: Do I need to soak the cocktail sticks?
A: Yes, soaking the cocktail sticks in water for at least 20 minutes before using them is important. This prevents them from burning on the grill or under the broiler.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the pork medallions with the lemon slices and cocktail sticks a few hours in advance. Store them in the refrigerator until ready to cook. However, it’s best to cook them fresh for the best flavor and texture.

Q: What is peri-peri sauce made of?
A: Peri-peri sauce is traditionally made with peri-peri chilies, vinegar, garlic, oil, and other spices. However, the exact ingredients and ratios can vary depending on the brand.

Q: Can I use a different type of oil?
A: Yes, you can use other types of oil, such as olive oil or avocado oil. However, vegetable oil is a neutral-flavored oil that won’t compete with the flavors of the pork and peri-peri sauce.

Q: How do I know when the pork is cooked through?
A: The best way to ensure the pork is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the pork medallion, avoiding the cocktail stick or lemon slice. The pork should reach an internal temperature of 145°F (63°C) for medium doneness.

Final Thoughts

This Peri Peri Pork Medallions with Lemon is more than just a recipe; it’s a celebration of flavors, a nod to family traditions, and a perfect excuse to fire up the grill. The tangy lemons, the fiery peri-peri, and the tender pork create a symphony of taste that’s both satisfying and exciting. I encourage you to give it a try, experiment with the variations, and make it your own. Whether you’re cooking for a casual weeknight dinner or a summer barbecue, this dish is sure to impress. Don’t forget to share your creations and feedback, I would love to see your take on this family favorite!