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Pork Tenderloin Medallions

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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 =)

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  1. Quick pan fry would be my advice. Take them off right before they are done (still a bit pinkish inside), the carryover heat will finish cooking them but they won't dry out.

    1 Reply
    1. re: GretchenS

      Thank you so much for the tips! We shall see how it goes =)

    2. 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.

      1. Quick cooking by pan-searing would be best and then make a quick pan sauce to drizzle over the top.

        1. 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.