Pork Medallions Chermoula with Couscous Recipe (2024)

FAQs

How do you tenderize pork medallions? ›

Tenderise. 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.

Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking. Rinse the brine from the meat after the brining period is complete.

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

How long to cook pork tenderloin in oven at 350°F: Placed in a baking dish and cooked uncovered, a pork tenderloin will take around 20-27 minutes at 350°F.

If you just stuff a pork loin in a conventional oven, you just bring it up to internal temperature and that's it. About 20 minutes plus 20 minutes per pound. If you leave it in there for hours it will just get tougher.

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

Pork tenderloin may be the trimmest of them all, but the loin cuts, including pork chops and roasts, are the next leanest with 147 calories and a smidge over 5 grams of fat per 3-ounce serving.

Why are my pork medallions tough? ›

To ensure tender pork medallions, avoid overcooking them, as this can result in a tough and dry texture. Cook the medallions until they reach an internal temperature of 145°F (63°C), followed by a brief resting period to allow the juices to redistribute.

Mild tenderizing is accomplished through the use of acidic ingredients. Lemon juice, flavored vinegar, red wine, and coffee are all recommended as marinade ingredients that can soften the meat a little. For more extensive tenderizing, you'll need either an enzymatic ingredient or a powdered meat tenderizer.

Pounding

Using a meat mallet (or kitchen mallet) to pound steaks helps soften and tenderize the meat. Simply place the meat in between pieces of plastic wrap or wax paper and pound it prior to cooking. If you don't have a meat mallet, you can also use a heavy kitchen tool such as a skillet, saucepan or rolling pin.