What to do with pork loin medallions

[Iamknackered]

DP has bought some of these but I'm not sure how best to cook them. I have a good pressure cooker char Sui park recipe which keeps the meat reasonably tender but the kids don't fancy that. Any suggestions for something new to try that won't resemble shoe teacher please?

You just fry in a pan, over medium heat until it’s almost done. It won’t take too long. Depends on your hob. Best if you can use a meat thermometer.

give adequate time to rest as the internal temp will jump even though. This is where people fuck up tenderloin because if you cook it to completion then a little time resting can make it overcooked.

remember you can have pork a little pink

deglaze the pan with cider and a bit of bisto or other thickener to make an apply gravy. Have with roast dinner sides.

or do the above but with cream, blue cheese and a bit of beef stock. Blue cheese and pork is great. Doesn’t have to be too cheesey, just add more stock and cream. Amazing with fresh pasta.

Yes, I think I may well have over cooked them that them in the past. Nice suggestions. Thank you. The apply gravy thing sounds good. Can they be breaded and schnitzeled do you think? I don't actually eat pork myself so am a but useless with it.

Nice braised with sliced mushrooms and a little smoked paprika. Served over boiled rice.

This is a really good recipe. How thick are your medallions? They don’t need to cook for long, just brown on either side.

https://whatsinthepan.com/pork-chops-with-apples-and-cider/

We always bash ours a bit thinner, quickly pan fry, and make a pepper cream sauce to add to the frying pan to finish them off.

I drizzle oil on them, salt and pepper, a mixture of herbs of some kind (I do both sides) I then grill them until they have a little browning on them, they don’t taste like leather and are quite palatable.

I remember a few years ago we had a barbecue in Cyprus and bought some pork chops from the butchers. I still remember the taste, it was gorgeous and no water running out of them.

They're fairly thin - 1-1.5 cm.

Thanks for the suggestions everyone!

I had some last week and tenderised (basically flattened) them then added a mix of sun dried tomatoes, feta and chilli sauce as a stuffing and folded over before pan frying.

Have previously had them oven baked with a honey, mustard and soy sauce dressing with roasted Mediterranean veg.

I find pork on its own a bit bland so always use some form of flavouring.