Learning how long to grill pork medallions can help prepare the most delicious and juicy cut of meat.
When compared to a grilled steak, pork may not be the most alluring meat.
But when prepared correctly, it can be just as wonderful, if not more so. And that is especially true in the case of pork tenderloin medallions.
It is easy to spice up your pork game by learning to cook pork medallions, but the question is how long to grill pork tenderloin medallions.
How long to grill pork medallions usually depends on the cut’s thickness, but you usually need to do it for 10-12 minutes for cuts of up to 1 ½ thick.
How Long to Grill Pork Medallions?
Pork tenderloin is a long, lean cut of pork that originates from the eye of the loin and goes by a variety of other names.
Medallions come from the lean and delicate pork tenderloin. If you are looking for something delicious for midweek meals, pork medallions fit the bill perfectly.
The important thing to understand is that you can enjoy your pork medallions only when you know how to grill them.
Not doing it correctly would leave the pork tasting dry, and it can be a bit tricky too because it depends a lot on the thickness of the cut.
Tip: Ideally, you should cook pork tenderloin fast and hot but always pay attention to the temperature.
How Long Does It Take to Grill Pork Tenderloin Medallions?
Is dry flavor a common complaint while you cook pork? It becomes difficult to swallow and despite your best efforts to chew it, it tastes and feels like rubber.
Pork’s tendency to dry out on the grill is one of its many flaws. The simplest approach to avoid this is to not overcook the food.
Grilling medallions takes time; how long depends on their thickness.
Grilling medallions sliced to about 1.5 inches thick for 10-12 minutes, turning once at the halfway point, is the best approach.
How Do You Grill Pork Medallions Correctly?
To do it correctly, you should begin by making sure that the grill is heated to about medium.
Always start with a spotless grill. Brush oil onto the grill rack. Grill at a temperature of 450 degrees, max. 500F.
It is important to remember that the air temperature could be different from what the thermometer hood gauge indicates.
An Important Consideration
We recommend using a meat thermometer to ensure the meat is cooked to perfection.
This is mainly because the internal temperature can vary widely depending on the cut and the heat of the grill.
What Should be the Internal Temperature of Costco Pork Medallions?
Wondering how long to grill Costco pork medallions? When cooking, 145F is the recommended temperature.
To be considered “safe to eat” by the USDA, the temperature must be at least 145F.
Your pork is tender and juicy at this temperature, but it is okay if the center is still a bit pink.
It is recommended to cook the meat to 160F, or medium, if you desire it done through but still somewhat pink inside.
Note
To ensure that the juices evenly flow throughout the pork, be sure to set them aside for at least 5 minutes after removing them from the grill.
What Should You Do Before You Grill Pork Medallions?
Even when you know the ideal temperature to grill pork medallions, you will not get the flavor right if you do not prepare it well.
So many people simply love pork tenderloin because it is “extra lean” and contains only 3g of fat in every 3oz of serving.
It is a healthy option too because it provides you with thiamine, protein, niacin, phosphorus, vitamin B6, potassium, riboflavin, and zinc.
How Do You Prepare Grilled Pork Medallions?
You will need to learn how to get medallions yourself, as this cut is not commonly sold pre-prepared.
Here is what you should do:
Get Rid of the Silver Skin
Silver skin is common on the underside of ribs and on beef, pork, and lamb tenderloins.
This connective tissue membrane is very thin and has a wide variety of functions.
Cooking converts collagen into gelatin, but silver skin remains intact, so it is important to remove it first.
Leaving it on throughout cooking would make the tenderloin tough and cause it to curl.
How to Do It?
Pick a razor-sharp paring knife and cut a slit in the membrane.
To detach the silver skin, start at the bottom and work your way up, carefully pulling upward while cutting as close to the skin as possible. Toss aside.
You can easily ask your butcher to remove it for you if you are still worried about whether you can do it well on your own.
Cut the Medallions
After the skin has been removed from the tenderloin, any remaining fat and connective tissue should be trimmed away.
You may use the scraps from grilling the medallions as a nice snack.
Keep in mind that medallions should be sliced at 1- to 2-inch spacing. With the cut sides facing up and pressing the cutting board, carefully compress the medallions with your palm.
Note
You can tenderize your meat by breaking down the muscle fibers using a meat mallet, also known as a meat tenderizer, before seasoning or marinating.
Tip: Always cook until 145F when dealing with fresh cut muscle meats, such as pork roasts, pork chops, tenderloin, and pork medallions.
Marinate Your Pork Medallions
You can use a simple spice rub instead of letting the medallions marinate for hours. It will taste just as good, though!
Or you could just go crazy with the spices.
Marinating pork medallions before cooking can improve both the texture and flavor.
Vinegar and soy sauce are great for tenderizing the medallions, and a little honey or brown sugar can help balance out the acidity.
Note
Marinating medallions for an extended period of time, such as several hours or even overnight, is recommended.
What Are Some Marinades for Pork Medallions?
The flavor improves the longer they soak. One of our favorite ways to prepare meat is with one of these marinades:
- You can use garlic, honey, soy sauce, and dry mustard.
- You can opt for pineapple juice, salad dress, soy sauce, and brown sugar.
- You can try ACV, soy sauce, olive oil, ketchup, brown sugar, and garlic.
Tip: Always serve beef tenderloin rare, as the leanness of this cut makes it susceptible to drying out and losing flavor if cooked past medium.
What Else Can You Do to Tenderize Medallions before Grilling?
While marinades are recommended, brine may be the finest way to tenderize meat.
After all, what pork eater would not want their meat to have a bit more flavor?
By completely immersing the meat in a water and salt solution, known as “brining,” additional moisture can be added to the meat.
Brine is made by dissolving 1tbsp of salt in 1 cup of water.
Note
The brine can be sweetened by adding half a cup of sugar per gallon of brine. Plus, season it with your favorite spices or herbs.
Once the tenderloin has been brined, you can pat it dry and slice it into medallions.
How Do You Grill Pork Medallions Like A Pro?
If you have cut it properly and marinaded it in the right way, grilling would always bring the best results.
How to Do It?
- Toss the meat marinade together with the meat.
- Get it charred by grilling the meat for 2-3 min per side, covered, over high heat.
- Then, for the next 20-30 minutes, place the tenderloins in a pan over medium heat.
- Baste the tenderloin medallions in the marinade you saved, turning it over often.
- Keep cooking until the meat reaches an internal temperature of 145F.
- Quickly remove.
Now leave it on a large platter and cover it using a foil for about 10 minutes. Then cut the slices and serve!
Tip: consider searing the pork tenderloin before you decide to cook pork medallions to make it moist and juicy.
Takeaway
Finding out more about how long to grill pork medallions is essential for those who care about a juicy and flavorful cut of meat.
You should always keep in mind that grilling is all about using the right temperature, and the same is true for pork tenderloin medallions.
Be sure to have a thermometer handy to confirm the internal temperature of those cuts of meat.
And to get the best results, never ignore the importance of preparing pork tenderloin medallions properly.