Pork medallions are a delicious and versatile cut of meat that can elevate any meal with their tender texture and rich flavor. If you’ve ever wondered how to cook pork medallions perfectly, you’re in the right place! This guide will walk you through everything you need to know-from prepping and seasoning to cooking and serving-so you can enjoy juicy, flavorful pork medallions every time.
What Are Pork Medallions?
Pork medallions are small, round slices cut from the pork tenderloin, usually about 1 to 2 inches thick. They are prized for their tenderness and quick cooking time, making them ideal for busy weeknight dinners or special occasions. Because pork tenderloin is very lean, medallions cook quickly and stay juicy when handled properly.
Preparing Pork Medallions for Cooking
Step 1: Slice and Flatten
Start by removing any silverskin from the pork tenderloin. Then, slice the tenderloin crosswise into medallions about 1 inch thick. To ensure even cooking and tenderness, gently flatten each medallion to about ½ inch thickness using the palm of your hand or a meat mallet between plastic wrap sheets.
Step 2: Season or Dredge
Season your pork medallions simply with salt, pepper, garlic powder, paprika, and thyme for a classic flavor profile. Alternatively, you can dredge them in flour or panko breadcrumbs for a crispy crust. For extra flavor, marinate the medallions in your favorite marinade before cooking.
How to Cook Pork Medallions
Pan-Seared Method (Easy and Quick)
- Heat the Pan: Warm a skillet over medium-high heat and add a bit of oil.
- Cook in Batches: Add the pork medallions without crowding the pan to avoid steaming. Cook for about 3 minutes on one side until golden brown.
- Flip and Add Butter: Turn the medallions over and add butter to the pan. Cook for another 3-4 minutes until the internal temperature reaches 145°F (63°C).
- Rest the Meat: Remove the medallions from the pan and let them rest briefly to retain juices.
Making a Pan Sauce
After cooking the pork, use the same skillet to make a quick pan sauce:
– Add chicken broth or stock to deglaze the pan, scraping up browned bits.
– Stir in butter or cream for richness.
– Add herbs like thyme or mushrooms for extra flavor.
– Return the medallions to the pan to warm through and coat with sauce.
Tips for Perfect Pork Medallions
– Don’t Overcrowd the Pan: Cooking in batches ensures a nice sear and prevents steaming.
– Use a Meat Thermometer: Pork is done at 145°F. This keeps it juicy and slightly pink inside, which is safe and delicious.
– Flatten for Even Cooking: Uniform thickness helps the medallions cook evenly and tenderizes the meat.
– Add a Creamy or Mushroom Sauce: This elevates the dish and adds moisture and flavor.
What to Serve with Pork Medallions
Pork medallions pair beautifully with a variety of sides:
– Mashed potatoes or cauliflower rice
– Roasted or sautéed vegetables like asparagus, broccolini, or carrots
– Simple green salads or roasted butternut squash salad
– Pasta tossed with garlic and Parmesan
These sides complement the tender pork and its savory sauces perfectly.
Variations to Try
– Breaded Pork Medallions: Coat with egg wash and panko crumbs before frying for a crispy texture.
– Creamy Herb Sauce: Use cream, garlic, mustard, and herbs for a rich, comforting sauce.
– Mushroom Gravy: Sauté mushrooms and shallots, then add broth and cream for a luxurious topping.
Cooking pork medallions is straightforward and rewarding. With just a few simple steps, you can create a juicy, tender, and flavorful dish that’s perfect for any occasion.
Enjoy your delicious pork medallions!