How do you make pork tenderloin medallions moist and juicy

[waytoodeep03]

It doesnt have to be grilled I was even leaning towards the oven for a cook.

I just need these things to be juicy and moist. I bought a pack of the thick tenderloin medallions on sale at costco today. The look very similar to these

They have a good chunk of fat on the edges just like the photo but I know tenderloin is a lean piece of meat.

Id figure Id ask you meat experts on this one.

 

[lovethemeats]

I'd go low and slow in either oven or smoker. They have since changed the level of temp for safe human consumption. Not sure but I think its 160.
Medium rare. If you don't care for pork at that temp. Go a little higher on finished temp. Definitely take readings as not to over shoot. You want juicy and tender.
Paying attention while cooking them is key. I've done with bacon. Without. On the BBQ. And so on. When I stopped paying attention was when they dried out. Also. I don't use the probe on them till I know I'm getting close. I don't like poking holes in meat and then watching the juices run out. Only having to wait another hour.

 

[mosparky]

I wrap them with bacon to make a faux fillet mignon.(you can put 2 smaller ones together to make one bigger one if you like) Put them on the grill with indirect heat. Safe temp is currently 140 but there is no way the Shebeast will eat them that rare so I take them to 155 and let then carry over to what ever they want.
I season them with SPOG and check often. They cook faster than you might think.

 

[Smokehowze]

It is indeed a tricky cut of meat to cook. While not exactly the same, I cooked the last pork chops I bought at Costco in my Matfor Bourget carbon steel pans on the stove. Use a reasonable amount of oil to prevent sticking. Start with a reasonable hot pan then as the cook progresses cut back on the heat and turn often. Got a great brown/ crust on them. And I have done similar with the tenderloins.


Don't cook past 145 degrees internal which is all that is safely needed for commercial pork in USA today. If very thick meat, you can brown in pan and get the cooking mostly underway then transfer to oven to finish. And be sure to utilize that probe type thermo to check temps often to avoid overcooking. As mentioned, they can cook really fast once they get going.

Score the fat around the chop with a knife or scissors down to the meat (at least past the fat/meat boundary) to avoid the cutlet curing up when in a hot pan.

You can also brine them to add some additional moisture.

Enjoy!

 

[SmokinAl]

As said above, just don't overcook them.
I would take them off at 140 & after a 15 minute rest on the counter, the carryover cooking will bring them up to 145.
They will be a little pink, but very juicy & tender.
Al

 

[old golfer guy]

If you have one a Sous Vide water bath will get you exactly what you want. Season, vac seal, in bath at 150 ish for about 90min, then sear on the grill or in a hot pan.
dale