Succulent Pork Fillet Medallions: A Step-by-Step Recipe

Pork fillet medallions offer a lean and flavorful alternative to other cuts of pork. Their tender texture and ability to absorb various marinades make them incredibly versatile. This recipe guides you through creating perfectly cooked pork fillet medallions, bursting with flavor and guaranteed to impress.

Ingredients:

• 1 lb Pork Fillet: Look for a fillet that's evenly shaped for consistent cooking.
• 2 tbsp Olive Oil: Provides healthy fats and enhances the flavor.
• 1 tbsp Dijon Mustard: Adds a tangy kick.
• 1 tbsp Honey: Balances the mustard's acidity and adds sweetness.
• 1 tsp Garlic Powder: Enhances the savory notes.
• 1 tsp Rosemary (fresh or dried): A classic herb pairing with pork.
• Salt and Black Pepper: To taste, season generously!
• Optional: Fresh thyme, sage, or other herbs to suit your preference.

Equipment:

• Sharp Knife: For precise cutting of the medallions.
• Cutting Board: A clean and sturdy surface for prepping.
• Large Frying Pan or Skillet: For cooking the medallions.
• Meat Thermometer: Essential for achieving perfect doneness.

Instructions:

Step 1: Preparing the Pork Fillet

1. Trim Excess Fat: Carefully trim any excess fat from the pork fillet. You want a lean cut for optimal results.
2. Cut into Medallions: Slice the fillet into approximately 1-inch thick medallions. Aim for even thickness for consistent cooking.

Step 2: Marinating (Optional but Recommended)

While not strictly necessary, marinating enhances the flavor significantly.

1. Combine Marinade Ingredients: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic powder, rosemary, salt, and pepper.
2. Marinate the Medallions: Place the pork medallions in a shallow dish and pour the marinade over them. Ensure all medallions are coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator for maximum flavor.

Step 3: Cooking the Pork Medallions

1. Preheat Pan: Heat the olive oil in a large frying pan or skillet over medium-high heat.
2. Sear the Medallions: Carefully place the medallions in the hot pan. Sear for 2-3 minutes per side, until a golden-brown crust forms. This step is crucial for a delicious exterior.
3. Reduce Heat and Cook Through: Reduce the heat to medium-low. Continue cooking the medallions for another 4-6 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, or your desired doneness. Use a meat thermometer to ensure accuracy. Overcooking will result in dry medallions.
4. Rest the Medallions: Once cooked, remove the medallions from the pan and let them rest on a plate for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.

Serving Suggestions:

These pork fillet medallions are incredibly versatile. Serve them with:

• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts pair perfectly.
• Mashed Potatoes: A creamy and comforting side dish.
• Creamy Mushroom Sauce: A rich and decadent sauce elevates the dish.
• Salad: A fresh salad adds lightness and balance.

Tips for Perfect Pork Fillet Medallions:

• Don't overcrowd the pan: Overcrowding will lower the temperature and result in steaming rather than searing. Cook in batches if necessary.
• Use a meat thermometer: This is the best way to ensure your pork is cooked to your desired doneness.
• Let the meat rest: Allowing the meat to rest is crucial for retaining its juices.

This recipe provides a delicious and straightforward way to prepare succulent pork fillet medallions. Experiment with different marinades and seasonings to create your own signature dish! Remember to adjust cooking times based on the thickness of your medallions and your preferred level of doneness. Enjoy!