Sizzling, savory, and delicious, these Juicy Pan Seared Pork Medallions with Pan Sauce are the perfect easy dinner. We season tender and juicy pork medallions with paprika, garlic, and thyme. They are served with a tasty pan sauce that the whole family will love. Bon appetit!.
When juicy, tender pork medallions are on the menu, everyone sits down to dinner. This simple but tasty dish has perfectly cooked pork tenderloin slices that are topped with a savory pan sauce made with paprika, garlic, and thyme. If you’re new to pork medallions, you’ll find them wonderfully fast and easy to prepare. While you can buy them pre-cut, I often opt to slice my own. The pork medallions are pan-fried, and then a quick pan sauce is made. This sauce goes well with jeera rice, cauliflower rice, mashed potatoes, or anything else you like.
Costco’s refrigerated pork tenderloin medallions seasoned with Tuscan herbs are an easy weeknight dinner staple for many. The portioned medallions cook up quick, making them ideal for busy schedules. But to get the best results when cooking these convenient pork cuts, proper techniques are key.
Follow this complete guide to learn tips for bringing out the full flavor and juice factor with Costco’s popular seasoned pork medallions. We’ll cover everything from prep to cooking methods to doneness along with serving ideas. Let’s get cooking!
An Overview of Costco’s Seasoned Pork Medallions
Costco sells vacuum-packed bags of already sliced and portioned pork tenderloin medallions Each medallion is about 1 inch thick and 4 ounces,
The pork is pre-seasoned with a Tuscan-inspired blend of garlic, rosemary, fennel seed, oregano, thyme and other herbs and spices. This imparts excellent flavor into the lean, tender loin meat.
The thin medallions cook faster than a whole pork tenderloin. Their small, uniform shape also allows for more even cooking.
Benefits of Cooking Medallions vs. Whole Tenderloin
Opting for pre-cut pork medallions offers several advantages:
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Quick cooking time – Medallions take only 6-8 minutes total to cook through. A whole tenderloin can take 25-30 minutes.
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More flavor distribution – Seasonings permeate every bite versus just the surface.
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Consistent doneness – Medallions cook evenly, eliminating overdone ends.
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Versatile uses – Individually portioned pieces work for kabobs, stir fries, etc.
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Less prep work – No tedious slicing required after cooking.
How to Cook Costco Pork Medallions to Perfection
While quick-cooking, proper technique is still needed to make Costco’s pork medallions juicy and flavorful. Here are some tips:
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Pat dry – Blot medallions with paper towels before cooking to prevent steaming.
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Use oil – Coat lightly in oil to keep moist and promote browning.
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Sear first – Browning the medallions amplifies flavor and texture.
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Don’t overcook – Pork dries out easily. Use a meat thermometer to monitor doneness.
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Let rest – Allowing meat to rest seals in juices and prevents toughness.
Now let’s get into specific cooking methods…
Grilling Costco Pork Medallions
Grilling imparts a smoky char while keeping the pork tender. To grill:
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Oil medallions and season additionally if desired.
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Preheat grill to medium high.
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Grill 4 minutes per side until browned.
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Check temperature to ensure 145°F internal temp.
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Rest 5 minutes before serving.
Pan-Searing Pork Medallions
For easy stovetop cooking, pan-searing is ideal. To pan-sear:
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Pat medallions dry. Season with extra herbs.
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Heat oil in a skillet over medium high heat.
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Add medallions and cook 2-3 minutes per side until browned.
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Monitor temperature until 145°F internal temp is reached.
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Let rest 5 minutes then slice and serve.
Baking Pork Medallions
For oven cooking, baking yields delicious results:
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Line a baking sheet with parchment paper.
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Place oiled, seasoned medallions on sheet.
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Bake at 400°F for 18-20 minutes until 145°F internal temp.
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Allow to rest before serving for maximum juiciness.
How to Tell When Pork Medallions Are Fully Cooked
It can be tricky knowing when pork is properly cooked, but these cues indicate doneness:
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Internal temperature – Use instant-read thermometer to check for 145°F.
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Color – Flesh will turn from pink to lightly pinkish gray when done.
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Juices – Clear juices indicate complete cooking versus pink juices.
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Texture – Pork firms up and is no longer mushy looking when fully cooked.
What to Serve with Pork Medallions
The seasoned, savory pork pairs well with bright, fresh flavors. Some tasty sides include:
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Lemon asparagus
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Garlic mashed potatoes
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Green salad with vinaigrette
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Roasted Brussels sprouts
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Quinoa pilaf
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Corn on the cob
Helpful Pork Medallion Tips
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Marinate for added flavor – try balsamic, citrus, jerk or soy marinades.
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Don’t crowd pan when cooking – this steams instead of sears.
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Opt for thick-cut medallions when possible for better searing.
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Cook extra medallions to use in grain bowls, sandwiches, pasta etc.
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Slice thinly across the grain after cooking for tenderness.
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Pair with bold sauces like chimichurri, cherry demi glace or mole.
Frequently Asked Questions
What’s the difference between pork tenderloin and pork loin?
Pork tenderloin is a small, cylindrical muscle near the back. Pork loin runs along the back rib section. Pork loin has more fat while tenderloin is lean.
Can I cook frozen pork medallions?
Yes, just increase cook times. Thaw first for quicker, more even cooking. And watch temperature closely to avoid overcooking.
What temperature should I reheat cooked pork medallions to?
Reheat cooked pork medallions to an internal temperature of 165°F or until hot throughout.
Can I prepare pork medallions sous vide?
Yes, sous vide cooking works great for pork tenderloin. Cook 1-inch medallions at 145°F for 1-4 hours until pasteurized. Sear before serving.
How long do raw pork medallions last in the fridge?
Store raw pork medallions in their packaging for 2-3 days. For longer storage, freeze up to 4 months. Thaw in the fridge before cooking.
In Conclusion
Costco’s seasoned pork medallions offer convenience along with excellent flavor. With proper searing, gentle cooking and monitoring of internal temp, you can achieve tender, juicy results every time. Consider marinating or seasoning additionally for even more flavor options. Let the medallions shine by pairing them with fresh, bright sides. Enjoy easy weeknight meals with this perfect pork product.
How to Cook Pork Medallions
It’s so easy to make these tender medallions! Prepared this way, they come out so juicy and delicious. Just be careful not to overcook them, or they will dry out.
- Prep the Pan and the Medallions. Set a 12-inch skillet over medium-high heat and add the oil. Cut the pork tenderloin into 12 slices. Mix the garlic powder, thyme, paprika, salt, and pepper together, and then sprinkle this seasoning over each pork medallion. To keep the seasoning in place and make the medallions even in thickness, press down on them.
- Cook the Pork Medallions. They need to be cooked two at a time because you don’t want to crowd the pan and steam the meat. Put the pork medallions in the pan and cook for three minutes. Add the butter to the pan and flip the pork medallions over. Cook for three to four more minutes, or until done. Pork is cooked through when internal temperature registers at 145˚F. The cooking time will also depend on how thick the medallions are. Take the pork medallions out of the pan and place them on a platter.
- Make the Sauce. Bring the pan back up to heat and add the chicken broth slowly, being careful of the smoke and steam. Use a whisk or something else to scrape up the brown bits on the bottom of the pan, and keep cooking for one minute. Add couple pats of butter to slightly thicken the sauce.
- Finish the Dish. Put the medallions back in the pan and cook for one minute to heat them through. Then, pour sauce over the medallions. Garnish with parsley. Serve.
Recipe Tips And Variations
- Tenderize: Did you know that pounding pork medallions thin can make them more tender? Just put them between two pieces of plastic wrap and hit them hard with the bottom of a saucepan or a meat mallet. Keep in mind that thinner pork medallions will cook faster.
- To make the breading crunchy, pat the pork medallions dry, dip them in milk or egg, and then roll them in Panko crumbs. Some people like to bread their pork medallions before cooking, which is fine to do!
- Pork Chops Instead: If you don’t have a pork tenderloin or don’t want to use one, you can also use lean, boneless pork loin chops instead.
- Don’t Overcrowd the Pan: To get the best caramelization and avoid steaming, cook the meat in batches and don’t crowd the pan.