Pork tenderloin medallions are a fantastic cut of meat that cooks quickly and tastes delicious. If you’ve ever wondered how to cook pork tenderloin medallions perfectly, you’re in the right place. This article will walk you through everything you need to know-from selecting the right cut to seasoning, cooking, and serving. Get ready to impress your family or guests with juicy, tender pork medallions that are easy to make and packed with flavor.
What Are Pork Tenderloin Medallions?
Pork medallions are round slices cut from a pork tenderloin, usually about 1 to 2 inches thick. The tenderloin is a long, lean muscle that runs along the pig’s backbone. It’s known for being very tender and lean, making it ideal for quick cooking methods like pan-searing. Unlike the larger and tougher pork loin, tenderloin medallions cook fast and stay juicy when prepared correctly.
Preparing Pork Tenderloin Medallions
Step 1: Slice and Flatten
Start by trimming any silver skin from the pork tenderloin. Then slice the tenderloin crosswise into medallions about 1 inch thick. To ensure even cooking and tenderness, gently press each medallion with the palm of your hand until it’s about ½ inch thick. This also helps break down connective tissue, making the meat more tender.
Step 2: Season Well
Since pork tenderloin is mild in flavor, seasoning is key. A simple and flavorful spice mix includes kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and sometimes ground cumin or oregano. Sprinkle the seasoning evenly on both sides of each medallion to enhance the taste.
How to Cook Pork Tenderloin Medallions
Pan-Searing Method
Pan-searing is the most popular way to cook pork medallions because it’s quick and locks in juices.
– Heat a skillet over medium-high heat and add a cooking fat such as olive oil, ghee, or avocado oil.
– Once hot, add the medallions in a single layer, making sure not to overcrowd the pan to avoid steaming.
– Cook for about 3 minutes on each side until golden brown and cooked through. If the pan gets too hot, reduce the heat to medium to prevent burning.
– The internal temperature should reach 145°F (63°C) with a 3-minute rest time, which means the pork can be slightly pink inside and still safe to eat.
Resting the Meat
After cooking, let the medallions rest for a few minutes. This allows the juices to redistribute, ensuring the pork stays moist and tender when you cut into it.
Making a Simple Sauce
Using the same skillet for a sauce adds flavor and reduces cleanup.
– After removing the medallions, sauté shallots and garlic briefly.
– Add a bit of flour to brown, then deglaze the pan with white wine or chicken stock.
– Reduce the liquid to concentrate flavors, then stir in butter for richness.
– Return the medallions to the pan and coat them in the sauce before serving.
For a comforting twist, you can make a mushroom gravy by adding sliced mushrooms to the pan and simmering with broth and butter until silky and flavorful.
Serving Suggestions
Pork tenderloin medallions pair beautifully with:
– Mashed potatoes or creamy polenta
– Rice or egg noodles
– Roasted or steamed vegetables like asparagus, carrots, or green beans
The savory sauce or gravy complements these sides perfectly, making a complete and satisfying meal.
Tips for Perfect Pork Tenderloin Medallions
– Avoid overcooking to keep the meat juicy; lean cuts dry out quickly.
– Use an instant-read thermometer for accuracy.
– Leftovers keep well in the fridge for up to 4 days and can be gently reheated.
– You can freeze cooked medallions for up to 3 months; thaw overnight before reheating.
– Prepping medallions and aromatics ahead saves time on busy days.
Cooking pork tenderloin medallions is easier than you think, and the results are deliciously rewarding. With simple seasoning, quick pan-searing, and a flavorful sauce, you can enjoy a gourmet-quality meal any day of the week.
Juicy, tender pork medallions are just a few steps away from your dinner plate-give this method a try and savor every bite!