This Pork Tenderloin Medallions recipe is great for a quick and easy dinner that tastes like you’re at a fancy steakhouse. Its extremely easy to whip up, like 15 minutes easy, so tender and extremely tasty!.
These pork tenderloin medallions are like the fillet mignon of pork. It is the same cut but at a FRACTION of the price. I get 4 pork tenderloins at Costco for about $15, beef tenderloins there cost $100+. The pork is very tender and tastes great. It cooks up very quickly and looks fancy at the same time. [feast_advanced_jump_to].
You might be able to ask a good butcher to cut your tenderloins into 2-inch medallions, but I do it myself. I get 5-6 pieces, plus a tail end out of each tenderloin, and serve 2-3 pieces per person. It comes in a two-pack, so I cut and cook two loins at a time.
You also need some fat to cook the meat in, and some seasonings for it. I use salt, pepper, paprika, and my very favorite seasoning, roasted garlic powder. I mix up a little rub and dust it over the meat. You don’t have to use the white wine and butter, but you can if you want to make a little pan sauce after cooking the tenderloins.
You can click on the “JUMP TO RECIPE” button at the top of the post or scroll down to see the full recipe card with measurements and steps.
Season the cut pork tenderloin medallions with salt and pepper, then toss them all together to cover all sides of the meat. Heat a large, cast-iron skillet, over medium-high heat and get a really nice dark sear on the medallions.
After cooking for two to three minutes on the other side, take the medallions out of the pan and add the wine and butter. Bring the mixture to a boil and scrape the bottom of the pan to make a simple pan sauce. Return the medallions to the pan and baste the sauce over them.
I added some thyme from my garden to finish them off, but you don’t have to if you don’t have it. It just adds a little extra herb freshness to the final product.
Serve the pork tenderloin medallions immediately with lots of sauce over top. Look how glossy and beautiful they look. That way, they can soak up all the sauce. I like to serve them with potatoes or rice.
Cut the pork tenderloins into 2 to 2 ½ inch medallions, or fillets. This gives you little pork fillet mignons if you will. This is the same cut of meat from both beef and pork, so think of these little pork tenderloin fillets as beef fillet mignon, which is one of the most expensive cuts of meat. They cook up just as tender and buttery.
Once the medallions are browned, take them out of the pan and add the wine and butter. Bring the wine to a boil while scraping any browned bits off the bottom of the pan. Let it cook until the pan is almost empty. Then add the medallions back to the sauce and heat them up for two minutes. Use a spoon to cover them with some of the sauce.
Be sure you are using pork tenderloins for this recipe. Swapping for pork loin, which is larger and what you get pork chops from will not work. Youll just have pork chops. Tenderloins are much smaller and much more, well, tender!.
At a minimum, you need to salt and pepper all sides of each little medallion. You can use different spices instead of paprika and garlic powder, but salt and pepper are always the best for taste.
If you don’t have any wine or would rather not use it, you can use chicken stock instead.
Some thyme from my garden was added to the sauce and on top to make it taste even better. You can leave it out or also use rosemary or oregano in its place.
Costco’s Tuscan seasoned pork tenderloin medallions are a quick and easy dinner solution. The tender medallions are pre-seasoned with herbs and spices, ready to be cooked up for a flavorful weeknight meal. While grilling, pan frying, or roasting in the oven are all great options, following some key techniques will ensure you get the most out of these tasty pork cuts.
Selecting the Right Medallions
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Look for packages with medallions of a consistent size and thickness This allows for even cooking
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Estimate about 1 medallion per person Larger medallions may need extra cooking time.
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Check the sell-by date and select the freshest package possible for best quality.
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Make sure the seasoning packet is included to complement the pork.
Prepping the Pork Medallions
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Pat the medallions completely dry with paper towels before cooking. Excess moisture can inhibit browning.
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If desired, brush lightly with oil to help promote browning and prevent sticking. Olive or avocado oil work well.
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Apply extra seasoning if desired. Cajun seasoning, garlic powder, paprika, pepper, and salt all complement the Tuscan blend.
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Let sit at room temperature for 15-30 minutes before cooking if you have time. This helps them cook more evenly.
Grilling for Delicious Char and Caramelization
Grilling the pre-seasoned pork medallions creates delicious char while locking in moisture:
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Preheat grill to medium-high heat, around 400°F.
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Place medallions directly on grill grates. Resist urge to move them as they sear.
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Grill approximately 4-5 minutes per side until internal temp reaches 145°F for slightly pink pork.
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Transfer to a plate and tent loosely with foil. Let rest 5-10 minutes before serving.
Pan Searing for Crispy, Golden Crust
For a quick stovetop meal, pan fry the flavorful medallions:
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Heat olive oil in a skillet over medium-high heat until shimmering.
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Add medallions and let sear undisturbed 3-4 minutes until browned.
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Flip and cook other side until 145°F internal temperature.
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Remove pork to a plate and let rest 5 minutes before slicing.
Roasting for Hands-Off Oven Cooking
Roasting in the oven delivers tender, juicy results:
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Preheat oven to 400°F. Line a baking sheet with parchment.
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Arrange medallions spaced apart on the baking sheet. Loosely tent foil over top.
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Roast 15-18 minutes until internal temp reaches 145°F.
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Remove pork from oven, tent with foil, and allow to rest 10 minutes before serving.
Serving Suggestions for the Pre-Seasoned Medallions
The versatile pork medallions pair nicely with many flavors:
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Serve over fresh mixed greens for an easy salad.
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Stuff into ciabatta rolls with pesto mayo and sliced tomatoes.
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Toss with soba noodles, shredded carrots, edamame, and ginger dressing.
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Top with mango salsa and serve with coconut rice and beans.
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Layer on bruschetta and finish with balsamic glaze.
Handy Tips for Pork Medallion Perfection
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Use a meat thermometer for accuracy. Pork needs to reach 145°F.
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Resist the urge to move the pork as it sears/grills for better browning.
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Let rest before slicing to allow juices to redistribute for a tender, juicy texture.
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Thinner medallions will cook faster. Adjust time accordingly.
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Cook pork to 150-155°F for a slightly drier, firmer texture if desired.
Troubleshooting Pork Medallion Cookery
Problem: Pork medallions are overcooked and dry.
Solution: Be sure to use a meat thermometer for accuracy. Don’t overcook beyond 145°F.
Problem: Medallions lack browning and caramelized crust.
Solution: Ensure pan and grill are hot. Pat pork very dry before cooking. Don’t move pork as it sears.
Problem: Interior of pork is undercooked looking.
Solution: Cook to proper internal temp of at least 145°F. Allow to rest before slicing into pork.
Problem: Medallions cook unevenly.
Solution: Pick similarly sized medallions. Use thicker pieces for pan frying and thinner for grilling.
Mastering Costco’s Tasty Pork Medallions
With a flavorful Tuscan inspired seasoning blend and quick cook time, Costco’s pork tenderloin medallions are a dinner winner. Allowing the meat to rest and cooking to the proper internal temperature are keys for juicy, tender results. Pair these easy yet elegant pork medallions with fresh vegetables, grains, and salads for satisfying weeknight meals. Once you get the cooking method down, experiment with different seasoning blends and sauces to put your own spin on these convenient pre-packed pork cuts.
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Pork Tenderloin MedallionsPrep Time:
This Pork Tenderloin Medallions recipe is great for a quick and easy dinner that tastes like you’re at a fancy steakhouse.
- Two 1-pound pork tenderloins, cut into 2-½-inch-thick steaks
- 1 ½ teaspoons Kosher Salt, Morton’s
- ½ teaspoon Fresh Cracked Black Pepper
- 1 teaspoon Roasted Garlic Powder
- 1 teaspoon Sweet Smoked Paprika
- 2 tablespoons Extra Virgin Olive Oil
- ¼ cup White Wine
- 2 tablespoons Unsalted Butter, room temp – optional
- Thyme leaves, for garnish – optional
- Put your pork tenderloin steaks on a plate or tray after cutting them up.
- Salt, pepper, garlic, and paprika should all be mixed together in a small bowl. Put the mixture on top of the tenderloin medallions and mix them around to coat them.
- Warm the olive oil in a 12-inch cast iron skillet over medium-low heat until it starts to smoke.
- Put the medallions in the pan when the oil is hot. Cook for 6 to 8 minutes on the first side, or until a dark brown crust forms. Do a flip and cook for another two to three minutes. Then take the medallions out of the pan.
- Bring the wine and butter to a simmer after adding them to the pan.
- In the pan, add the medallions and any juice they have given off. Baste them with the sauce.
- Leaves of thyme can be added at the end if you want. I used some from my herb garden, but you can use any herb you have on hand to add color and scent.
Cut the pork tenderloins into 2 to 2 ½ inch medallions, or fillets. This gives you little pork fillet mignons if you will. This is the same cut of meat from both beef and pork, so think of these little pork tenderloin fillets as beef fillet mignon, which is one of the most expensive cuts of meat. They cook up just as tender and buttery.
Once the medallions are browned, take them out of the pan and add the wine and butter. Bring the wine to a boil while scraping any browned bits off the bottom of the pan. Let it cook until the pan is almost empty. Then add the medallions back to the sauce and heat them up for two minutes. Use a spoon to cover them with some of the sauce.
Be sure you are using pork tenderloins for this recipe. Swapping for pork loin, which is larger and what you get pork chops from will not work. Youll just have pork chops. Tenderloins are much smaller and much more, well, tender!.
At a minimum, you need to salt and pepper all sides of each little medallion. You can use different spices instead of paprika and garlic powder, but salt and pepper are always the best for taste.
If you don’t have any wine or would rather not use it, you can use chicken stock instead.
Some thyme from my garden was added to the sauce and on top to make it taste even better. You can leave it out or also use rosemary or oregano in its place.
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This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Costco Pork Tenderloin Medallions with Tuscan Seasoning Review
FAQ
Are pork medallions the same as pork tenderloin?
How do you know when pork medallions are cooked?
How to cook pork from Costco?
How do you cook a pork tenderloin without drying out?
How to make pork tenderloin medallions?
Stir in the Worcestershire, sauce, thyme, salt, and pepper. Simmer for 1-2 minutes to thicken. Add the pork. Return the pork to the skillet, coating with the brown gravy. Cook until heated through with an internal temperature of 145F. Here are a few tips and variations to keep in mind when making your pork tenderloin medallions.
How do you cook pork medallions in a frying pan?
Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness. Combine salt, garlic powder and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side
How do you cook pork medallions in a crock pot?
Cook the pork medallions. Season both sides with salt and pepper then cook in olive oil over medium-high heat for 3 to 4 minutes per side. Transfer to a plate and cover with foil. Cook the onions. Melt the butter in the skillet then add the onions and cook for 8 to 10 minutes, until caramelized. Add the garlic and cook just until fragrant.
Can you cook pork medallions in the oven?
Bake the pork. The stovetop method provides a better sear on the medallions, but if preferred you can bake in the oven. Do so at 375°F until they reach an internal temperature of 145°F. This recipe can easily be doubled. Make sure to use a larger skillet or cook the pork in batches.