Pork medallions - The perfect recipe and Secrets of Juicy medallions from the Pan and the Oven

Helena Radulovic Toffolon
Jun 30
4 min read

Updated: Jul 2

Pork medallions - The perfect recipe and Secrets of Juicy medallions from the Pan and the Oven

How to make Pork medallions?

Introduction

Pork medallions offer an ideal blend of straightforward preparation and elegant presentation. They are quick to prepare, exude sophistication, and, when cooked with the appropriate technique, can be exceptionally juicy and tender. Consequently, they are frequently featured on both family tables and restaurant menus.

Unlike roasting, which requires more time, pork medallions are ideal:

for a quick lunch or dinner
for guests and special occasions

When you want a dish that looks "restaurant" and is made at home In this guide you will learn:

how to prepare the perfect pork medallions
which part of the meat is the best
how to avoid dry and hard medallions
recipes in the pan and oven
ideas for sauces and side dishes
nutritional value and storage advice

What are pork medallions?

Pork medallions are circular cuts of meat, typically sourced from pork loins. They derive their name from their medallion-like shape. The fillet, being the most tender and nearly fat-free part of the pig, is ideally suited for brief thermal preparation.

Due to their low fat content, pork medallions demand careful preparation to avoid overcooking and drying out.

What part of pork is best for medallions?

Pork fillet (loin) - the best choice

extremely soft
is quick to prepare
ideal for medallions

Alternative options

pork neck – juicier, but fattier
kare - can be used, but not so soft

If you want the best recipe for pork medallions, always choose pork tenderloin.

How to properly prepare meat for medallions

1. Cutting

The fillet is cut into 2-3 cm thick pieces. Medallions that are too thin will dry out quickly.

2. Light pounding

Each piece is slightly beaten with the palm of your hand or with a hammer - do not overdo it.

3. Marinating (optional, but recommended)

The marinade softens the meat and gives it extra flavor.

Basic marinade:

Olive oil EVO
garlic
salt and pepper
a little mustard or lemon juice

Marinate for 30 minutes to 2 hours.

The secret to perfectly juicy pork medallions

The most common reasons why lockets fail:

baking too long
temperature too high
too weakly seasoned meat
finely chopped pieces

Rules of success:

the pan must be well heated
roasting is short but intense
medallions must "rest" after baking

Basic recipe: Pork medallions from the pan

Ingredients (for 4 people)

600 g of pork fillet
2 Tbsp of Olive oil
2 cloves of garlic
salt and pepper
dry or fresh thyme
a little butter/ for finishing

Preparation step by step

Salt and pepper the medallions.
Heat a pan with olive oil.
Bake the medallions for 2-3 minutes on each side.
Towards the end, add garlic and a little butter.
Remove the meat and let it rest for 5 minutes.
The result: golden-baked, tender and juicy medallions.

Pork medallions in cream and mushroom sauce

One of the most popular variants.

Additional Ingredients:

200 ml of cooking cream
200 g of mushrooms
1 small onion

Preparation:

Fry the onion and mushrooms in the same pan, add the sour cream, return the medallions and simmer for 5 minutes.

Pork medallions in the oven

Ideal when you are preparing a larger quantity or want less fat.

How to prepare?

The medallions are briefly fried in a pan.
Then transfer to the oven at 180 °C
They are baked for 10–15 minutes in sauce or juice
This method produces evenly cooked meat.

Ideas for sauces with pork medallions

mustard and sour cream sauce
white wine sauce
green pepper sauce
mushroom sauce
prune sauce - festive version

The sauce takes the dish to a higher level and gives it extra juiciness.

Side dishes that go perfectly with pork medallions

Best choice:

mashed potatoes
baked potatoes
rice or risotto
grilled vegetables
green salad

Choose side dishes that do not overpower the taste of the meat.

The most common mistakes when preparing pork medallions

roasting on low heat
constantly turning the meat
cutting immediately after baking
too much spice

The medallions must rest to retain their juices.

Nutritional values of pork medallions

Pork tenderloin is:

rich in protein
low in fat
a good source of B complex vitamins
filling, but easily digestible

In moderate portions, it is ideal for a balanced diet.

How to store and reheat pork medallions?

in the refrigerator: up to 2 days
reheating: in a pan with a little sauce
avoid microwaving (dries out meat)

Advice from professional chefs

take the meat out of the refrigerator 20 minutes before baking
do not pierce the medallions with a fork
use a thermometer (ideally 63 °C in the middle)
less is more – let the meat do the talking

Conclusion

Pork medallions are a perfect example of how you can turn a simple food into a dish that looks and smells like a restaurant. With the right portion of meat, a short heat treatment and a good sauce, the medallions become: