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Orange-Thyme Pork Medallions with Caramelised Parsnips

Golden pork medallions glazed with sweet orange and thyme, served with honeyed roasted parsnips and wilted spinach.

40 mintotal
2servings
9ingredients
Orange-Thyme Pork Medallions with Caramelised Parsnips

Ingredients

  • 450 g pork tenderloin, cut into thick medallions
  • 2 tbsp olive oil
  • 2 tsp fresh thyme
  • 3 cloves garlic, sliced
  • 1 orange, zested and juiced
  • 3 parsnips, peeled and cut into batons
  • 100 g baby spinach
  • 1 tbsp honey
  • 1 tsp salt

Method

  1. Toss the parsnips with oil and salt and roast until caramelised.25 min timer
  2. Sear the pork medallions in a hot skillet until browned on both sides.6 min timer
  3. Add the garlic, thyme, honey, orange juice and zest to the pan.
  4. Simmer the pork in the orange glaze until glossy and just cooked through.7 min timer
  5. Stir the spinach into the hot pan until it wilts down.2 min timer
  6. Rest the pork briefly, then plate with the roasted parsnips.3 min timer

Why it works

  • Celiac disease: The glaze is orange juice, honey and thyme, no flour or thickeners needed.
  • Milk allergy: Sear and glaze in olive oil only, with no butter in the pan.
  • Hashimoto's thyroiditis: Built on fresh thyme, garlic and orange, with no soy-based sauces.
  • Fish allergy: Pork with fruit and herbs for depth, no anchovy or fish sauce in sight.
  • Soy allergy: Sweet and savoury comes from honey and orange, not soy or tamari.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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