Médaillons de Porc à l’Huile de Noix

Pork Fillet with Walnut Oil

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

This dish is the result of experimenting with marinating lean meat in a well-flavoured oil, but with none of the usual wine, vinegar or fruit juice. The result is a delicate and very clean-tasting meat dish with the full flavour of the oil unmasked. You may like to try something similar with breast of chicken and perhaps a marinade of hazelnut oil and a few toasted chopped hazelnuts in the sauce.


  • 450 g(1 lb) fillet of pork
  • salt, milled pepper
  • 4–5 tablespoons walnut oil
  • about 12 walnut halves
  • 2 ripe pears, peeled and sliced
  • 2–3 tablespoons eau-de-vie de poire
  • 4–6 tablespoons double cream


Cut the pork into 1 cm(½ in) slices, bat the meat a little thinner and arrange the oval shapes in a single layer in a shallow dish. Season lightly with salt and pepper and spoon 3 tablespoons of the oil over the meat, turning it over until all the surfaces are coated. Cover the dish with cling-film and leave at room temperature for 2–3 hours, or chill overnight.

Heat a tablespoon of the oil in a pan and sauté the walnut halves until slightly browned. Remove to a hot dish. Cook the pear until golden, add to the walnuts and pour the juices into a cup.

Sauté the pork in the pan until lightly browned on both sides and just cooked. Arrange the pork on three or four warmed plates. Deglaze the pan with the eau-de-vie and add the pear juices and the cream. Simmer for 2–3 minutes; adjust the seasoning. Place the walnut halves on the larger medaillons of pork and arrange the sliced pear in fan shapes on each side of the meat on each plate. Spoon over the sauce and serve straight away.