Pork Medallions with Peppercorn Sauce and Herb Butter

QimiQ Pork Medallions and Herb Butter

Ingredients for 4 portions

For the herb butter

  • 125 g QimiQ Classic, unchilled
  • 250 g Butter, melted
  • 1 bunch Chives, finely chopped
  • 1 bunch Parsley, finely chopped
  • Salt and pepper

For the pork medallions

  • 8 pcs Pork medallions 80 g each
  • Salt and pepper
  • Vegetable oil

For the peppercorn sauce

  • 250 g QimiQ Sauce Base
  • 40 g Onions, 1/2 piece, finely sliced
  • 25 g Butter
  • 1 tsp Tomato paste
  • 125 ml Red wine
  • 60 ml Vegetable stock, or water
  • Mixed peppercorns
  • Salt and pepper


  1. Preheat the oven to 180 °C (conventional oven).
  2. For the herb butter: mix the unchilled QimiQ Classic with the melted butter until smooth using an immersion blender. Fold in the herbs and season to taste with salt and pepper.
  3. Using a dessert spoon to shape, individually portion the mixture onto a plate. Deep freeze.
  4. For the pork medallions: season the pork medallions and fry on both sides in hot oil. Remove from the pan and finish the cooking process in the preheated oven at 180 °C for approx. 7 minutes.
  5. For the peppercorn sauce: sauté the onion in the butter and add the tomato paste. Douse with the red wine and simmer gently until reduced.
  6. Add the QimiQ Sauce Base and stock (or water). Season to taste and add the peppercorns.
  7. Serve the pork medallions with the peppercorn sauce and herb butter.

QimiQ Classic advantages

  • Deep freeze stable
  • Creamy indulgent taste with less fat

QimiQ Sauce Base advantages

  • Smooth and creamy consistency in seconds
  • Problem-free reheating possible