Tomato and Garlic Pork Medallion Puttanesca with Courgetti
The trick to creating a tender and juicy loin medallion is simply not to overcook it. Cooking times will vary depending on the thickness of the meat, but tenderising or marinating the meat beforehand and serving as soon as the dish is ready will give the best results.
To enhance or add flavour try marinating in an acid-based marinade (such as vinegar or citrus fruit juices or wine and fresh herbs) for at least 20 minutes.
For best results, if time allows, remove medallions from the fridge and set aside for 10 minutes to bring up to room temperature before cooking.
Tenderise the meat by placing it between two sheets of cling film, and flattening it with a rolling pin, or the bottom of a pan.
A 10-minute marinade with a prepared seasoning mix combined with a little vegetable oil will add an extra depth of flavour. Check out our marinade guide below.
Cook the meat until meat juices run clear and serve as quickly as you can. Allowing medallions to rest will only dry them out.
Pork loin medallions are becoming more widely available in supermarkets now but if you can’t get hold of them, you can make your own from more widely available cuts. Buy a pork loin steak and remove the fat with a sharp knife to produce a medallion or cook it with the fat on, if preferred, as all our recipes work for loin steaks too.