Jamie Oliver Pork Medallions Recipe - Delish Sides (2024)

FAQs

Why are my pork medallions tough? ›

Overcooking: Pork can become tough and dry if it's cooked for too long. Cooking beyond the recommended internal temperature of 145°F (63°C) can cause the meat to lose its moisture and become tough.

Pork Medallions are usually cut from pork tenderloin. The tenderloin of pork, much like beef tenderloin, is a very lean choice cut of meat. It's both mild and very tender! Essentially, to get pork medallions, you evenly slice a lovely, lean pork tenderloin into rounds.

Our expert butchers carefully create the tender medallions, they are high in protein and low in fat. Pork medallions are quick and easy to cook, and just as healthy as chicken breasts. Ideal for home marinating.

Season the pork chops on both sides with the herb salt and keep any excess to use another day. Preheat your griddle pan until really hot. Don't add any extra oil to the pan – if you do it will start to smoke. Add your pork chops, and cook for around 3-4 minutes on each side, depending on the thickness of the pork.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.

The trick to creating a tender and juicy loin medallion is simply not to overcook it. Cooking times will vary depending on the thickness of the meat, but tenderising or marinating the meat beforehand and serving as soon as the dish is ready will give the best results.

Pork medallions are just as healthy as chicken breast*

Protein helps muscle growth. This relates to pork loin and fillet medallions trimmed of visible fat and to skinless chicken breast. A varied and balanced diet and a healthy lifestyle are recommended for good health.

Pork medallion

Also known as pork loin steak, this cut is perfect baked, grilled or barbecued. When trimmed of all fat it's also Heart Foundation-approved.

If you're looking for the healthiest pork options, you want lean cuts -- tenderloin, loin chops and sirloin roast. Bacon and other fatty cuts are very high in artery-clogging saturated fat and cholesterol and not for everyday eating.

Are pork medallions the same as pork steaks? ›

Typically, a good pork steak is lean with a little fat on the outside to enhance flavour. If you're after an extra lean steak then pork loin medallions would be a good cut for you to try. Medallions come from the loin too but have had all the fat removed.

The medallion cut is the lean, prime eye of the loin as all the fat and silverskin is removed, leaving 100% meat. Ideal for quick frying, grilling, or barbequing.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

Silver skin, named for its silver-white color, is a thin membrane of connective tissue found on pork tenderloin. It doesn't dissolve when cooked, so when it's not removed it adds a tough and chewy texture.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.