Cooking pork medallions that don’t go dry - is this even possible?!!

[Tiredeveryday]

As the title says 🙄

I pan fried with some spray oil, they were very tasty but too dry.

I cooked 6 minutes each side as it stated on the pack.

I know I maybe able to say cover in foil and cook in oven, but they wouldn’t have that lovely flavour.

I am trying again tonight, please could anyone offer some advice?

Thanks 😊

The pack always lies. Cook them for half the time, put a lid over the pan with the heat off and let them rest. If they are still too dry, cook them
for even less time next time.

As Gordon Ramsey said "where there is fat, there is flavour". Get yourself a fattier cut, those medallions are sad.

What @DadJoke said. If you feel a bit nervous at such a short cooking time, get a meat thermometer and ensure they are 71 degrees in the centre. Also rest for a minute of so as that will ensure they are extra juicy.

6 minutes!!!! Each side!!!! Re sole your shoes with them

Yeah I cook medallions just enough so they aren't pink. Job done. 12 mins is longer than a thick steak.

Thank you all.

Looks like I am just cooking for far too long. @FuckThePoPo 😂, you could rather

I like them in sauce. This is a nice recipe. I use sherry instead of Madeira

www.bbcgoodfood.com/recipes/pork-medallions

Plain pan fried lean meat will always be dry and uninteresting. They need a lovely sauce.

The sauce is a great idea, and I will try that recipe another time.

The ones I have for tonight are already marinated in lemon and pepper. (Got them from Aldi on offer).

Any ideas for a simple sauce?

I always bake them with applesauce. Never had dry pork in my life.

Buy a pork tenderloin instead, cook whole in the oven and then slice into medallions to serve, stays much juicier that way.

If they are marinated and you cook for a bit less time, you should get on better!

I’m not sure If it will go with lemon and pepper but I like a mushroom sauce with pork. Recipe tin eats has a lovely recipe.

I think better in sauce, cover with foil cook in oven

Sweet and sour sauce is nice

So for today, do you think I should cover in foil and oven cook instead of pan fry?

If so how long for?

Use butter not oil.
Bit less time.. let them rest a while.

3 mins in each side and baste with butter

Never buy cut medallions. Grab a piece of pork fillet, season and rub with olive oil, wrap in foil and bake until it is only ever so slightly pink.

My dh did some with apple and onions and they were really nice - not at all dry.

3 mins each side, and with your marinade I would stir through some crème fraiche and a bit of stock.

😂😂😂

You might need KY jelly when you get older.

Definitely agree with a meat thermometer. Remember pork can be eaten a little pink.

Plus, lots of resting!

My DH used to tell me he didn't like pork because his mum always used to overcook it. He likes it again now!

My preference is to buy a whole pork tenderloin, sear it then roast it in the oven for about 20 mins. The tenderloins from my local butchers are absolutely divine.

I always brine pork chops, not sure if it works for medallions.
Definitely makes pork chops juicier.

Always put a lid on my griddle pan and they stay very moist. I then actually have to take the lid off for the last minute so they can brown/ crisp up.