Thick-Cut Pork Tenderloin Medallions: A Culinary Journey

The sizzle of pork hitting a hot pan – that’s a sound that instantly transports me back to my grandmother’s kitchen. She had a way of making even the simplest meals feel special, and her perfectly browned pork medallions were a testament to her skill. I remember standing on a stool, mesmerized as she expertly tied each piece, transforming humble pork tenderloin into elegant little bites. This recipe is my attempt to recreate that magic, bringing the warmth and comforting flavors of her kitchen into your own.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 6
• Yield: 2 tenderloins
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 2 – 2 ½ lbs pork tenderloin (2 pieces)
• Kosher salt
• Ground black pepper
• 2 tablespoons vegetable oil

Equipment Needed

• 12-inch skillet
• Kitchen twine
• Instant-read thermometer
• Tongs

Instructions

1. Begin by preparing the pork tenderloin. Trim any excess fat and silverskin from both pieces. The silverskin is a thin, silvery membrane that can make the pork tough if not removed. A sharp knife and a steady hand will make this task easier.
2. Cut the tenderloins crosswise into 1 ½-inch thick pieces. This will create the medallion shape.
3. Now comes the shaping and securing. Take each piece and tie it with a length of kitchen twine. This ensures that the medallions retain their shape and don’t slump over during cooking.
4. For the thinner, tapered end pieces, you can shape them to match the other medallions. Score the meat about ¾ of the way through, fold it in half, and tie it securely with kitchen twine. Pay special attention to ensuring that the top and bottom surfaces are relatively flat for even browning.
5. Season the prepared pork generously with kosher salt and ground black pepper. Don’t be shy – this is where the flavor begins!
6. Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. The oil should be shimmering, indicating that it’s hot enough.
7. Carefully add the pork medallions to the hot skillet, cut side down. It’s important not to overcrowd the pan, so work in batches if necessary.
8. Cook the pork, without moving the pieces, until they are well-browned. This should take approximately 3 to 5 minutes. Resist the urge to peek or move them around – this allows for a beautiful, even sear.
9. Turn the pork over and brown the second side for another 3 to 5 minutes, again without moving the pieces.
10. Reduce the heat to medium. Using tongs, stand each piece of pork on its side and cook, turning them as necessary, until all sides are well browned and the internal temperature registers between 145 to 150 degrees Fahrenheit on an instant-read thermometer. This will take about 8 to 12 minutes, depending on the thickness of your medallions.
11. Once the pork reaches the desired temperature, transfer the medallions to a platter. Tent them lightly with foil to keep them warm, and let them rest while you prepare a pan sauce (see below, or serve as is). Resting allows the juices to redistribute, resulting in a more tender and flavorful medallion.
12. Serve the pork medallions immediately.

Pan Sauce Variation (Optional):

After removing the pork, don’t discard the flavorful fond (brown bits) in the pan. Add a splash of dry white wine or chicken broth to deglaze the pan, scraping up the browned bits. Simmer for a few minutes until the sauce slightly thickens. Swirl in a pat of butter for richness, and season with salt and pepper to taste. Spoon the sauce over the medallions before serving.

Expert Tips & Tricks

• Don’t Overcook: Pork tenderloin is lean and can become dry if overcooked. Use an instant-read thermometer to ensure accurate doneness.
• Tie Securely: Make sure the kitchen twine is tied tightly enough to maintain the medallion’s shape, but not so tight that it cuts into the meat.
• Hot Pan is Key: A hot pan is crucial for achieving a beautiful sear and preventing the pork from sticking.
• Resting is Essential: Don’t skip the resting period. It allows the juices to redistribute, resulting in more tender and flavorful pork.
• Even Thickness: Try to cut the medallions to a uniform thickness to ensure even cooking.
• Adding aromatics: You can add some aromatics like garlic cloves, thyme sprigs or rosemary sprigs to the pan while cooking the pork to infuse it with extra flavor. Simply add them to the pan with the oil and cook until fragrant before adding the pork.

Serving & Storage Suggestions

Serve the thick-cut pork tenderloin medallions immediately after cooking. They pair beautifully with roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad. For a more elegant presentation, arrange the medallions on a platter and drizzle with a pan sauce or a simple balsamic glaze.

Leftover pork medallions can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in a microwave. To prevent them from drying out, add a splash of broth or water while reheating. I don’t recommend freezing them, as freezing can affect the texture and make the pork less tender. However, if you must freeze, wrap them tightly in plastic wrap and then in foil to minimize freezer burn. Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	245.7 kcal	N/A
Calories from Fat	N/A	47%
Total Fat	12.7 g	19%
Saturated Fat	3.4 g	17%
Cholesterol	99.8 mg	33%
Sodium	74.1 mg	3%
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	31.1 g	62%

Note: Nutrition information does not include sauce.

Variations & Substitutions

• Spice Rub: Before searing, rub the pork with a blend of spices like paprika, garlic powder, onion powder, and chili powder for a bolder flavor.
• Citrus Marinade: Marinate the pork in a mixture of citrus juice (orange, lemon, or lime), olive oil, garlic, and herbs for a brighter, more tender result.
• Herb Crust: Before searing, coat the medallions in a mixture of finely chopped fresh herbs like rosemary, thyme, and parsley.
• Bacon-Wrapped: Wrap each medallion in a strip of bacon before searing for a smoky, savory twist. Secure with a toothpick if needed.
• Maple-Glazed: Brush the medallions with a maple syrup glaze during the last few minutes of cooking for a sweet and savory flavor.
• Different Oils: While vegetable oil works well, you can substitute it with olive oil or avocado oil for different flavor profiles.
• Lower Sodium: To reduce the sodium content, use a salt substitute or reduce the amount of salt added.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pork medallions ahead of time?
A: Yes, you can trim and tie the pork medallions ahead of time and store them in the refrigerator for up to 24 hours. Season with salt and pepper just before cooking.

Q: How do I know when the pork is cooked through?
A: The best way to ensure the pork is cooked through is to use an instant-read thermometer. It should register between 145 to 150 degrees Fahrenheit.

Q: Can I use a different cut of pork?
A: While pork tenderloin is ideal for this recipe due to its tenderness, you can use pork loin as a substitute. However, pork loin may require a slightly longer cooking time.

Q: What can I serve with these pork medallions?
A: These pork medallions pair well with a variety of sides, such as roasted vegetables, mashed potatoes, rice pilaf, or a fresh salad.

Q: Can I make a sauce without wine?
A: Absolutely! You can substitute chicken broth or even apple juice for the wine in the pan sauce. The key is to deglaze the pan and scrape up those flavorful browned bits.

Final Thoughts

I hope this recipe inspires you to create your own culinary memories. Don’t be afraid to experiment with different seasonings and sauces to tailor the dish to your preferences. The most important ingredient is always love, so pour your heart into it and enjoy the process. I’d love to hear about your experience – share your feedback, photos, and pairings. Bon appétit!