Pork tenderloin medallion recipes

Written by g.k. bayne
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Pork tenderloin medallions are cut from the loin and are as perfect for quick meals as they are for company dinners. Medallions can be cut as thin as 1/4 inch or as thick as 1 inch. Most grocery stores will slice the tenderloin to your specifications if you purchase the full loin. As with all pork, medallions should be cooked to an internal temperature of 160F. A good meat thermometer should be used to test any pork product over a 1/4 inch thick.

Simple Medallions

Season the medallions as desired. Lemon pepper, black pepper or paprika are all good choices for pork medallions. In a heavy skillet, fry 2 to 3 strips of bacon until crisp. Remove the bacon and brown the medallions on both sides in the bacon grease. Fill the skillet with water until the liquid is even with the top of the medallions. Cover the skillet, turn the heat down to medium low and allow the medallions to cook for 10 minutes for 1/4-inch cuts to 25 minutes for 1-inch medallions.

Slow Cooker Medallions

Core and cut one head of cabbage into bite-sized pieces. Place the cabbage in the bottom of the slow cooker. Add two 14 1/2-oz. cans of diced tomatoes, with liquid, on top of the cabbage. In a heavy skillet, brown both sides of 4 to 6 pork tenderloin medallions on both sides. Place the browned medallions on top of the cabbage and tomatoes in a single layer. Cook on low for five to six hours for pork medallions 1/2 inch thick or less or seven to eight hours for thicker medallions. If desired you can also add 10 to 12 small red potatoes to the pot for a full meal.

Baked Tenderloin Medallions

Choose medallions approximately 1 inch thick. Coat a shallow 9-by-13-inch baking dish with non-stick spray or oil. Wrap the outside of each medallion with bacon. Secure the bacon in place with a toothpick. Sprinkle any desired seasonings on the pork medallions and place the medallions in a single layer in the baking dish. Place the dish under the grill and cook for 10 minutes per side. Test for temperature after 20 minutes. If more cooking is needed, turn the medallions a second time and cook for two to three minutes longer.

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