How To Cook The Perfect Pork Medallions: A Step-by-step Guide

Pork medallions, also known as pork tenderloin medallions, are succulent morsels of tender, juicy pork that can elevate any meal to gourmet status. Whether you’re a seasoned chef or a home cook looking to impress, this guide will walk you through the art of creating perfect pork medallions that will tantalize your taste buds and leave your guests craving for more.

Selecting the Perfect Pork Tenderloin

The key to making exceptional pork medallions lies in choosing the right pork tenderloin. Look for a tenderloin that is firm to the touch, bright pink in color, and free of any signs of discoloration or bruising. Avoid tenderloins that are too pale or have a slimy texture.

Trimming and Cutting the Tenderloin

Once you have selected your pork tenderloin, it’s time to trim and cut it into medallions. Using a sharp knife, remove any excess fat or silver skin from the tenderloin. Then, cut the tenderloin into medallions that are about 1 inch thick.

Seasoning the Medallions

Seasoning the pork medallions is essential for adding flavor and depth to the dish. You can use a simple salt and pepper combination or experiment with more complex spice blends. Some popular seasonings include:

• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper
• Dried herbs (such as rosemary, thyme, or oregano)

Sear the Medallions

To create a beautiful crust and lock in the juices, sear the pork medallions in a hot skillet over medium-high heat. Add a small amount of oil or butter to the skillet and sear the medallions for 2-3 minutes per side, or until they are golden brown.

Cooking the Medallions

Once the medallions are seared, reduce the heat to medium and continue cooking them for 8-10 minutes, or until they reach an internal temperature of 145°F. Use a meat thermometer to ensure that the medallions are cooked to perfection.

Resting the Medallions

Before slicing and serving the pork medallions, it’s important to let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful medallion.

Serving Suggestions

Pork medallions are incredibly versatile and can be served with a variety of sides and sauces. Some popular options include:

• Mashed potatoes
• Roasted vegetables
• Grilled fruit
• Creamy mushroom sauce
• Herb-infused butter

Pan-Seared Pork Medallions with Creamy Dijon Sauce

This classic dish combines the tender juiciness of pork medallions with a velvety Dijon sauce.

Ingredients:

• 1 pound pork tenderloin, cut into medallions
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon chopped fresh parsley

Instructions:

1. Season the pork medallions with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat.
3. Sear the medallions for 2-3 minutes per side, or until golden brown.
4. Reduce the heat to medium and continue cooking for 8-10 minutes, or until the medallions reach an internal temperature of 145°F.
5. Remove the medallions from the skillet and let them rest for 5-10 minutes.
6. In a small bowl, whisk together the Dijon mustard, heavy cream, and parsley.
7. Return the medallions to the skillet and spoon the Dijon sauce over them.
8. Cook for 2-3 minutes, or until the sauce is heated through.
9. Serve immediately.

What You Need to Learn

Q: What is the best cut of pork for making medallions?
A: The pork tenderloin is the best cut for making medallions because it is a lean and tender cut.

Q: How long should I cook pork medallions for?
A: Cook pork medallions for 8-10 minutes, or until they reach an internal temperature of 145°F.

Q: Can I use other seasonings besides salt and pepper?
A: Yes, you can experiment with different spice blends to add flavor to your pork medallions. Some popular options include garlic powder, onion powder, paprika, cayenne pepper, and dried herbs.

Q: What are some good side dishes for pork medallions?
A: Pork medallions can be served with a variety of side dishes, such as mashed potatoes, roasted vegetables, grilled fruit, creamy mushroom sauce, or herb-infused butter.

Q: How do I make pan-seared pork medallions with creamy Dijon sauce?
A: To make pan-seared pork medallions with creamy Dijon sauce, season the medallions with salt and pepper, sear them in a skillet, reduce the heat and continue cooking until done, then remove the medallions and let them rest. In a small bowl, whisk together the Dijon mustard, heavy cream, and parsley. Return the medallions to the skillet and spoon the Dijon sauce over them. Cook for 2-3 minutes, or until the sauce is heated through.