Pork Medallions: Pan-Seared Perfection

Pan-Seared Pork Medallions: A Quick and Easy Weeknight Dinner

Pan-seared pork medallions are a quick, easy, and delicious weeknight dinner option that can be ready in less than 30 minutes. This simple recipe involves slicing a pork tenderloin into medallions, seasoning them generously, and searing them in a hot pan until golden. The result is a juicy and tender pork dish that is full of flavour.

Pork medallions are typically cut from a pork tenderloin, which is a lean and tender cut of meat. The tenderloin is sliced into 1-inch thick rounds, which are then seasoned and pan-fried to create medallions. This cooking method ensures that the pork remains juicy and cooks evenly, resulting in a tender and flavourful dish.

To prepare pork medallions, start by slicing the tenderloin into medallions and patting them dry. Next, create a spice rub by mixing together seasonings such as garlic powder, onion powder, paprika, salt, and pepper. Dredge the medallions in the spice mixture, ensuring an even coating.

Heat a large stainless skillet over medium-high heat and add oil. Once the oil is shimmering, add the pork medallions to the skillet, being careful not to crowd the pan. Sear the medallions for about 3 minutes on each side, or until they are golden brown. Remove the medallions from the pan and set them aside on a plate.

For added flavour, you can use the drippings in the skillet to create a creamy pan sauce or gravy to accompany the pork. Simply add ingredients such as chicken broth, wine, or butter to the skillet and scrape up the browned bits from the bottom of the pan. Whisk the ingredients together to create a delicious sauce to serve with your pork medallions.

Pork medallions are best served juicy and tender, so be careful not to overcook them. The recommended internal temperature for pork is 145°F, with a three-minute rest time. This allows the juices to redistribute, ensuring your pork medallions are juicy and flavourful.

Choosing the right cut of pork

Colour

When selecting pork from the butcher or supermarket, opt for meat with a deep, red colour. The darker the pork, the more flavourful it will be. Avoid pale or grey pork, as this may be an indication of lower quality or older meat.

Moisture

Examine the packaging for signs of excess liquid. If the pork has released a lot of liquid into the bottom of the package, it is more likely to dry out during cooking. Choose a piece with minimal released liquid to ensure juicier results.

Texture

Look for pork with firm flesh. Damp, soft, or mushy textures are indicative of lower-quality meat that may not yield the desired results when pan-searing.

Source

Consider the source of your pork. Pastured or organic pork tends to offer better flavour and quality than conventional factory-farmed options. This is because pigs raised in these conditions often have better diets and living environments, which can positively impact the taste and texture of the meat.

Cut

The specific cut of pork you choose will depend on your desired cooking method and the availability of options at your local butcher or supermarket. For pan-searing thick pork medallions, you will typically want to choose a cut from the loin or tenderloin. These cuts are leaner and more tender, making them ideal for quick cooking methods like pan-searing.

Pork loin chops, pork rib chops, and pork top loin chops are all suitable options. Just remember to avoid overcooking these leaner cuts, as they can dry out quickly.

If you're looking for a more economical option, the pork shoulder or blade chops can also work well for pan-searing. These cuts are fattier and may require a bit more preparation, such as tenderising, but they can still be grilled, broiled, or pan-fried to great effect.

Seasoning and dredging the medallions

Start by trimming any silverskin from the pork tenderloin. The silverskin is a thin, silvery layer of fat that can become tough and chewy when cooked. To remove it, use a sharp knife to create a small tab by slipping the blade between the silverskin and the meat. Then, angle the knife towards the silverskin and cut it away with a sawing motion.

Next, cut the pork tenderloin into medallions. The thickness of the medallions can vary between 1/2-inch to 1 inch. Use a sharp knife to cut the tenderloin crosswise into even slices.

Once you have your medallions, it's time to flatten them slightly. Use the palm of your hand to gently press each medallion until it is about 1/2-inch thick. This step helps ensure even cooking and also tenderizes the meat by breaking down some of the connective tissue.

Now, it's time to season the medallions. You can use a variety of spices and herbs to add flavour to the pork. Common seasonings include kosher salt, freshly ground black pepper, garlic powder or granules, smoked paprika, ground cumin, dried thyme, and onion powder. Mix your chosen seasonings in a small bowl. You can also add flour to the seasoning mix, which will create a golden crust on the pork and help keep it juicy and tender.

Sprinkle the seasoning mix generously over the medallions, making sure to coat both sides. Gently press the spices into the meat with your hands to help them adhere.

If desired, you can also dredge the medallions in flour before cooking. This will create an extra crispy texture. To do this, pat the seasoned medallions dry, then dip them in milk or egg, and finally coat them with flour or breadcrumbs (such as Panko crumbs).

Your pork medallions are now seasoned and dredged, and ready for the next step in your pan-searing process!

Pan-frying the medallions

Step 1: Prepare the pork medallions

First, you'll want to cut your pork tenderloin into medallions. The thickness of the medallions can vary from 1/2-inch to 1-inch, depending on your preference. You'll also want to pat the medallions dry and season them with salt and pepper, or a mix of spices like garlic powder, paprika, onion powder, thyme, cumin, and red pepper flakes. If you want to get fancy, you can dredge the medallions in flour before cooking to create a golden crust.

Step 2: Heat your skillet

Use a large stainless steel or cast-iron skillet and heat it over medium-high heat. Add a tablespoon or two of oil (avocado oil, olive oil, or vegetable oil work well) and wait until it's shimmering. You'll know the pan is hot enough when you hear a sizzle as soon as the medallions touch the pan.

Step 3: Cook the medallions

Place the medallions in the pan, making sure not to crowd the pan. Cook them in batches if needed, as crowding the pan will cause the meat to steam instead of sear. Depending on the thickness of your medallions, cook them for 2-4 minutes on each side, until they're golden brown. Don't flip them too early, as you want them to develop a nice crust. Cover the pan with a lid and cook for an additional 3 minutes. Then, use a metal spatula to transfer the medallions to a plate and cover them with foil to keep warm.

Step 4: Make the sauce (optional)

If you want to make a sauce, simply return the skillet to the stove and add some wine, chicken broth, or beef broth to deglaze the pan. Use a spatula to scrape up any browned bits from the bottom of the pan. You can also add some butter, cream, or chicken base to thicken the sauce. Whisk in any additional seasonings, like soy sauce, Worcestershire sauce, Dijon mustard, or bouillon.

Step 5: Finish the dish

Return the medallions to the skillet and cook for an additional minute or two, spooning the sauce over them. Garnish with fresh herbs like parsley or thyme, and serve immediately.

Making a pan sauce

Clear the Pan

After removing your pork medallions from the pan, do not clean the pan. Simply pour off all but about a tablespoon of the leftover cooking oil or fat. This will be the base for your sauce.

Sauté Aromatics (Optional)

Add aromatics like shallots, garlic, or mushrooms to the pan and sauté until softened and golden. This step adds depth of flavour to your sauce, but can be skipped if you prefer.

Deglaze the Pan

Add a splash of wine, stock, cider, or another liquid to the pan. As the liquid simmers, use a spatula to scrape up any crispy browned bits from the bottom of the pan. If you prefer not to use alcohol, you can use additional stock or another liquid of your choice.

Reduce the Liquid

Let the liquid in the pan reduce by about half. This step concentrates the flavours and creates a more intense sauce. You don't need to be precise, but aim for the pan to look just barely dry.

Add Stock

Pour in about 3/4 cup of vegetable, chicken, or beef stock and stir it into the reduced liquid. Let this come to a rapid simmer.

Reduce Again

Continue simmering until the liquid has reduced to about 1/2 cup. Don't worry about being too precise; just estimate and adjust to your desired consistency.

Finish the Sauce

Turn down the heat and stir in a couple of tablespoons of butter or a splash of cream. For a thicker sauce, whisk in a small amount of cornstarch or flour. Season the sauce with salt and pepper to taste.

Serve

Return the pork medallions to the pan and coat them with the sauce, or simply drizzle the sauce over the medallions on the serving dish. Enjoy your juicy pork medallions with the delicious pan sauce!

Serving suggestions

Pan-seared pork medallions are a versatile dish that can be served in a variety of ways. Here are some ideas for serving suggestions:

• On a bed of salad greens, such as a simple side salad, or a roasted butternut squash salad.
• With roasted potatoes, cauliflower rice, mashed potatoes, or air fryer baked potatoes.
• In a wrap with some greens and roasted vegetables.
• As an appetizer on its own, or with a dipping sauce.
• With pasta, jeera rice, or cauliflower rice.
• Alongside some oven-roasted asparagus, sauteed garlic broccolini, or creamy parmesan baked zucchini.

The possibilities are endless, and you can get creative with your favourite sides and accompaniments. The pork medallions themselves are quite simple to prepare, so you can get adventurous with your sides and sauces.

Additionally, if you have any leftovers, they can be stored in an airtight container in the fridge for up to four days and gently reheated in the microwave or a covered skillet over low heat.

Frequently asked questions