How to make pork medallions

Written by angela lafollette Google
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Before going out to a restaurant for dinner, consider making pork medallions at home. Eating out can become expensive, and cooking dinner at home saves many families money. Make pork medallions by cutting pork tenderloin into small pieces. Add the medallions to pasta dishes and sauces for simple dinner options. The pork medallions require little preparation, and they cook in less than 30 minutes. You can cook pork medallions using a variety of cooking methods, but frying is the most common.

Skill level:

Things you need

  • 3 tbsp olive oil
  • Frying pan
  • 2 to 3 pounds pork tenderloin
  • Meat mallet
  • ½ cup flour
  • ¼ tsp salt
  • ½ tsp ground black pepper
  • 1/2 cup ketchup
  • 1/2 cup water
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp cider vinegar
  • 1/4 cup brown sugar

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  1. 1

    Lay the pork tenderloins out on a cutting board. Trim off any excess fat from the tenderloin.

  2. 2

    Cut the tenderloins into ¼-inch slices. This will make pork medallions.

  3. 3

    Pound the medallions with a meat mallet or tenderizer. Do not pound them completely flat, but use force to tenderise the medallions.

  4. 4

    Heat the olive oil in a frying pan over high heat. Wait for the oil to sizzle before adding the medallions.

  5. 5

    Combine flour, salt and ground black pepper in a mixing bowl. Sift the ingredients together.

  6. 6

    Place the pork medallions in the flour mixture. Cover both sides of the medallions with the flour mixture. Discard any leftovers.

  7. 7

    Add the pork medallions to the hot oil. Cook the pork medallions for three minutes. Turn the medallions over, and cook for an additional three minutes. Add additional oil to the pan as needed. The medallions are finished cooking once the edges brown.

  8. 8

    Combine ketchup, water, Worcestershire sauce, cider vinegar and brown sugar in a mixing bowl and blend well.

  9. 9

    Pour the mixture into the frying pan with the medallions. Cover the medallions and allow them to simmer for 15 minutes.

  10. 10

    Remove the pork medallions from the sauce. Serve them while they are hot.

Tips and warnings

  • Be careful not to overcook the pork. Overcooked pork is dry and becomes too tough to eat.
  • Cook the medallions to a safe temperature of 160 degrees.
  • Wash your hands before and after handling the pork medallions to prevent spreading illnesses.

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