Uncle Beef

Pork Medallions

£6.00
£6.00
Sale
Pack Size

Pork Medallions

Full product description

Lean, tender and speedy to cook, pork medallions give you restaurant-style plates with weeknight effort. Cut from the fillet/tenderloin, they sear to a golden crust in minutes and stay juicy when rested. Keep it classic with garlic, mustard and herbs, or go bright with lemon and a green salsa. Pan, grill or BBQ—easy wins every time.

Why you’ll love it

  • Naturally tender and lean

  • Quick-cook medallions—perfect portions, minimal faff

  • Hot-and-fast friendly: pan, grill or BBQ

  • Versatile base for creamy, herby or zesty sauces

Cut details

  • From the pork fillet/tenderloin, boneless

  • Evenly sliced medallions for reliable cooking

  • Size/weight per piece varies slightly by batch

  • Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

  1. Bring to room temp; pat dry. Season with salt & pepper (add garlic/mustard/herbs if you like).

  2. Pan-fry: Hot pan, little oil; 2–3 mins per side until browned.

  3. Pan + brief oven (thicker cuts): Sear as above, then finish at 180°C (fan 160°C) for 4–6 mins.

  4. Grill/BBQ: High heat 2–3 mins per side, lid on to finish.

  5. Centre temps (guide): Juicy 63–65°C (a faint blush is normal) or 70°C+ for well done. Rest 5 mins.
    Optional quick brine (extra succulence): 1 litre water + 60g salt + 30g sugar for 20–40 mins. Rinse, dry well, then cook.

Serving ideas

  • Creamy mustard pan sauce with greens and mash

  • Garlic–herb butter with roast potatoes and tenderstem

  • Lemon & caper with crushed new potatoes and parsley

  • Soy–honey–ginger glaze over rice with pak choi

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

FAQs

Medallions vs pork steaks—what’s the difference?
Medallions are from the fillet/tenderloin (extra tender); steaks are typically from leg or loin.

Can they be slightly pink?
Yes—pull at ~63–65°C and rest for juicy results.

Do I need to marinate them?
Not essential. A quick marinade or dry brine adds flavour and forgiveness.

How do I stop them drying out?
High heat to sear, gentle finish, don’t overcook, and always rest before serving.