Cooking Bbq Pork Medallions: A Step-By-Step Guide

Pork medallions are lean, tender cuts from the pork tenderloin, also known as pork fillet or Gentleman's Cut. They are a tasty, healthy, and affordable option for a midweek meal. Medallions can be seasoned in a variety of ways, including spice rubs, marinades, and brines.

In this article, we will walk you through the process of preparing and cooking pork medallions on a grill, as well as providing some mouth-watering recipe ideas and tips to ensure your pork is juicy and tender.

How to trim the silver skin

Silver skin is a thin membrane of connective tissue found on various meats, especially pork tenderloins. It has a silvery white sheen and is tough and chewy. Silver skin does not break down during cooking like other connective tissues, so it is important to remove it before cooking.

To remove the silver skin, start by removing any fat from the tenderloin with your fingers. Then, locate the silver skin, which should look like packing tape. Slip the blade of a sharp, narrow-bladed knife under the silver skin to create a tab that you can hold onto. Pull the silver skin taut with one hand while running the blade of the knife under the membrane, keeping it angled away from the meat. Try to only remove the silver skin, leaving as much meat behind as possible.

If you don't feel confident about cutting away the silver skin yourself, you can ask your grocery store butcher to do it for you. They will have the necessary skills and experience to remove it efficiently and effectively.

By removing the silver skin from your pork medallions, you will ensure that your meat cooks evenly and has a tender texture.

How to cut medallions from a tenderloin

To cut medallions from a tenderloin, you'll first want to trim the tenderloin of any trimmable fat and silver skin. Next, cut the "tail end" off at 3 inches and slice the remainder into 1 ½ inch slices. At the halfway mark of the 3-inch "tail," cut about ¾ of the way through and bend over on itself. You should now have 4 to 6 medallions.

Compress all pieces to about one inch thick and season to taste. You can use a seasoning salt and garlic powder mix, or salt, pepper, paprika, and roasted garlic powder.

How to brine medallions

Brining is an excellent way to prepare your pork medallions before grilling. It is a process of submerging the meat in a saltwater solution, which helps to enhance its moisture and flavour. Here is a step-by-step guide on how to brine pork medallions:

Step 1: Prepare the brine solution

The basic ratio for a brine is 1 tablespoon of salt to 1 cup of water. However, you can also add other ingredients to enhance the flavour. For example, try adding a sweetener such as brown sugar or molasses to the brine by mixing in ½ cup of sweetener per gallon of brine. You can also add herbs and spices like chilli powder, garlic, sage, or pepper to the brine.

Step 2: Submerge the pork medallions in the brine

Place the pork medallions in a large freezer bag or container and pour the brine over them. Make sure that the medallions are fully submerged in the brine. Seal the bag or container and place it in the refrigerator.

Step 3: Brine the pork medallions

The amount of time you brine the pork medallions will depend on your desired level of flavour and tenderness. For a quick brine, leave the medallions in the brine for at least 4 hours. However, for a more intense flavour and more tender meat, you can leave them in the brine overnight. Remember to turn the bag or container occasionally to ensure that the brine is evenly distributed.

Step 4: Remove the pork medallions from the brine and pat them dry

Once the brining process is complete, remove the pork medallions from the brine and discard the brine. Rinse the medallions under cold water and pat them dry with paper towels.

Step 5: Season the pork medallions

At this point, you can season the pork medallions with your desired spices or rub. You can also choose to marinate them for added flavour. However, remember that brining the pork will have already added a significant amount of flavour and moisture to the meat.

Step 6: Grill the pork medallions

Preheat your grill to medium-high heat and cook the pork medallions for about 6-8 minutes per side, or until they are cooked to your desired level of doneness. Remember to let the medallions rest for a few minutes before serving to allow the juices to redistribute and ensure maximum flavour and moisture.

How to marinate medallions

To make delicious BBQ pork medallions, marinating your meat is a key step. Here's a detailed guide on how to do it:

Trimming the Silver Skin

Begin by locating the silver skin, a thin membrane of connective tissue found on the tenderloin. Using a sharp paring knife, make a small incision at one end of the membrane and gently pull it upwards, slicing as close to the membrane as possible until it's completely removed. This step is crucial as silver skin doesn't break down during cooking, leading to tough and chewy meat.

Cutting the Pork Medallions

Once the silver skin is removed, clean up the tenderloin by trimming any loose ends, which can be grilled alongside the medallions as chef's treats. Slice the medallions into pieces about 1 to 1.5 inches thick. Place the medallions with the cut edges facing up and gently flatten them with the palm of your hand. Before adding any spices or marinades, use a meat mallet or meat tenderizer to break up the muscle fibres and further tenderize the meat.

Marinating the Pork

If you're short on time, a quick spice rub can add flavour to your medallions. However, if you can spare an hour or even overnight, marinating the pork will enhance both its flavour and texture. In a small bowl, combine your choice of wet and dry ingredients. Wet ingredients like soy sauce, vinegar, honey, and mustard help tenderize the meat, while dry ingredients like brown sugar, salt, and spices add flavour.

• Italian salad dressing, pineapple juice, brown sugar, and soy sauce
• Olive oil, soy sauce, apple cider vinegar, brown sugar, ketchup, and garlic
• Soy sauce, honey, garlic, and dry mustard
• Lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey

Pour your chosen marinade into a large resealable plastic bag, add the pork medallions, and seal the bag, removing any excess air. Refrigerate for at least an hour or overnight, the longer the better. Remember to reserve some marinade to use as a finishing sauce.

Grilling the Pork

After marinating, remove the pork from the bag and shake off any excess marinade. Preheat your grill to medium-high heat, aiming for a surface temperature of around 450°F to 500°F. Lightly oil the grill grate to prevent sticking. Place the medallions on the grill and cook for about 5-7 minutes on each side, aiming for an internal temperature of 145°F. Baste the medallions with the reserved marinade occasionally as they cook.

Let the grilled medallions rest for about 5 minutes before serving. Enjoy your juicy, flavourful BBQ pork medallions!

How long to cook medallions for

The cooking time for your pork medallions will depend on how well done you like your meat, the thickness of the medallions, and the temperature of your grill.

If you are aiming for an internal temperature of 140°-145°F (65°C), which is the minimum recommended by the USDA, your medallions will take around 10-12 minutes on the grill. This is for pork medallions sliced to a thickness of about 1 ½ inches. If you prefer your meat a little more cooked, you can aim for an internal temperature of 160°F, which is considered medium.

To ensure your pork medallions are cooked to your liking, it is recommended to use a meat thermometer to check the internal temperature. This is the best way to prevent overcooking, which can cause the meat to become dry.

Once your medallions have reached the desired internal temperature, remove them from the grill and let them rest for at least 5 minutes. This allows the juices to redistribute and ensures your meat is tender and juicy.

If you are cooking your medallions in an oven, the cooking time will be longer. For example, seared and oven-baked pork medallions will take around 25 minutes to reach an internal temperature of 145°-150°F.

Frequently asked questions