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Grilling pork medallions might not be the first thing that comes to mind when firing up your grill, but once you try it, you’ll wonder why you waited so long. These petite cuts of pork tenderloin cook quickly, soak up flavor like a sponge, and deliver mouthwatering tenderness every time. Whether you’re aiming for a casual weeknight dinner or an elegant backyard feast, pork medallions are an excellent choice.
In this guide, we’ll walk you through everything you need to know about grilling pork medallions from selecting the best cut to serving them with style. Ready to impress your taste buds and your guests? Let’s dive in.
Choosing the Right Pork Medallions
The first step to grilling success starts at the butcher counter. Pork medallions are typically cut from the tenderloin, the most tender part of the pig. Here’s how to choose the right ones:
1. Freshness Matters
Look for pork that’s pinkish-red in color with minimal liquid in the packaging. Avoid any cuts that look gray or have an off smell that’s a red flag for spoilage.
2. Marbling and Texture
Although pork tenderloin is a lean cut, a little bit of intramuscular fat (marbling) can add juiciness and flavor. Choose cuts that are firm to the touch, not soft or slimy.
3. Cut Thickness
Aim for medallions that are about 1 to 1.5 inches thick. Thinner cuts can dry out too quickly on the grill, while thicker ones can be harder to cook evenly.
4. Pre-cut vs. DIY
You can often find pre-cut medallions in stores, but buying a whole tenderloin and slicing it yourself gives you better control over thickness and quality.
Prepping the Pork Medallions
Now that you’ve got your pork medallions, it’s time to prep them for maximum flavor and tenderness.
1. Trimming the Tenderloin
If you’re cutting your own medallions, trim off any silver skin that shiny, tough membrane as it doesn’t break down during cooking and can make your medallions chewy.
2. Marinade Magic
Marinating is a great way to infuse flavor and keep the pork moist. Depending on your mood, you can go simple or bold.
Simple Marinade:
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon rosemary
- Salt and pepper to taste
Let the pork sit in the marinade for at least 30 minutes, up to 2 hours in the fridge.
Sweet & Savory Marinade:
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon ginger
- 1 teaspoon sesame oil
- 1 garlic clove, minced
This Asian-inspired twist brings a delicious caramelization to the grill.
3. Dry Rub Options
Prefer a crusty sear instead? Try a dry rub.
Classic BBQ Rub:
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- Salt and pepper to taste
Rub generously and let sit for at least 15 minutes before grilling.
Preparing the Grill
The type of grill you use doesn’t matter as much as how well you prepare it. Here’s how to set up for success:
1. Charcoal Grill Setup
If you’re using charcoal, create a two-zone fire hot on one side for searing, and cooler on the other for finishing the cook if needed.
2. Gas Grill Setup
Preheat your gas grill to medium-high heat, around 375°F to 400°F. Let it run for at least 10–15 minutes to get those grates hot.
3. Clean and Oil the Grates
Use a grill brush to scrub any leftover residue from previous cooks. Then dip a paper towel in oil, grab it with tongs, and rub it over the grates to prevent sticking.
Grilling the Pork Medallions
This is where the magic happens. Pork medallions cook quickly, so stay close to the grill and don’t get distracted!
1. Placement on the Grill
Lay your medallions directly over the heat. If using a two-zone setup, start them on the hot side to sear.
2. Sear and Flip
Grill for 3 to 5 minutes on the first side without moving them this ensures great grill marks. Flip and cook another 3 to 5 minutes on the other side.
3. Temperature Check
The USDA recommends pork be cooked to an internal temperature of 145°F, followed by a 3-minute rest. Use an instant-read thermometer to check insert it into the thickest part of the medallion.
4. Let Them Rest
Once cooked, remove the medallions from the grill and cover loosely with foil. Let them rest for 5 minutes to allow juices to redistribute. Cutting into them too soon can lead to dryness.
Serving Suggestions
You’ve grilled the perfect pork medallions now it’s time to serve them like a pro.
1. Slicing Tips
You can serve them whole or sliced at a diagonal for presentation. A sharp knife and clean cut make a world of difference.
2. Sauce Ideas
A great sauce elevates pork medallions to restaurant quality.
- Chimichurri: Bright, herby, and garlicky
- Mustard glaze: Dijon, honey, and a splash of vinegar
- Fruit reduction: Try balsamic cherry or apple cider glaze for sweetness
3. Perfect Pairings
- Grilled asparagus or zucchini
- Roasted baby potatoes or mashed sweet potatoes
- Garden salad with citrus vinaigrette
- Corn on the cob or grilled peaches for a summer flair
Common Mistakes to Avoid
Even experienced grillers can make a few missteps. Here are some to watch out for:
1. Overcooking the Pork
Pork medallions are lean, and overcooking turns them from juicy to dry in seconds. Keep that thermometer handy.
2. Not Letting the Pork Rest
This is a simple step that makes a big difference. Resting keeps the juices inside the meat rather than spilling out on your cutting board.
3. Flipping Too Often
Let the medallions sit undisturbed for 3–5 minutes before flipping to develop a good sear. Constant flipping prevents browning and can cause sticking.
4. Skipping the Grill Prep
Dirty grates and low heat are recipes for disaster. Preheat, clean, and oil your grates for best results.
Conclusion
Grilling pork medallions is a quick and satisfying way to enjoy one of the most tender cuts of pork. With the right prep, a flavorful marinade or rub, and careful attention on the grill, you’ll serve up juicy, delicious medallions every time.
Whether you’re keeping it simple with salt and pepper or going all out with marinades and sauces, pork medallions are versatile enough to adapt to your favorite flavors. Add your favorite side dishes and a good drink, and you’ve got a meal worth repeating.
So fire up the grill, give it a try, and enjoy every bite. Your backyard dinner game just got a serious upgrade.