Pork Tenderloin Medallions
Just a quick question here. I am marinating some tenderloin medallions for dinner tonight. Would baking or pan frying be the better choice for cooking them? I am terrified of drying them out. Thank you very much =)
Hot & fast is the answer for pork medallions. If you have a BBQ grill, that's another option. Stick with the pan if indoors and cook for just a couple of minutes per side.
Remember, you can always cook them longer but you cannot un-cook your pork medallions. Press the soft part of your hand, where your thumb and forefinger meet in the soft joint. It's squishy - that is what rare meat feels like when you press it. Cook them a bit longer and you'll have no problem with overcooking. Good luck.
Don't forget that the brown bits clinging to the bottom of the pan make a nice base when deglazing. Choice of liquid will depend on the rest of the menu.
Quick cooking by pan-searing would be best and then make a quick pan sauce to drizzle over the top.
Treat them like veal cutlets - lots of fat in the pan, high heat and a one to two minute sear is really all they need.