Pork medallions and pork tenderloin refer to different cuts of pork, though they are sometimes confused with each other. While both are lean, tender cuts, there are some key differences between pork medallions and pork tenderloin in regards to where they are cut from the pig, their shape and size, typical preparation methods, and flavor profile.
What Are Pork Medallions?
Pork medallions are oval or round cuts of meat sliced from the loin section of the pig. The loin refers to the back muscle that runs along the spine of the pig. Pork medallions are cut crosswise from the loin into individual slices or medallions that are typically 1 to 2 inches thick.
Pork medallions tend to be small in size compared to other pork cuts. An individual medallion usually weighs 3-5 ounces. The circular shape and uniform thickness of pork medallions allows them to cook quickly and evenly.
Where are pork medallions cut from?
Pork medallions are sliced from the loin primal which runs from the shoulder through the center of the pig’s back. More specifically, pork medallions are cut from the Longissimus dorsi muscle in the loin region. This muscle extends along the length of the loin and is where the most tender and high-quality pork meat is found.
What do pork medallions look like?
Pork medallions are characterized by their small, uniform size and oval or round shape. They look like miniature pork chops when raw. The medallions are typically 1-2 inches thick and weigh around 3-5 ounces each. Their shape allows them to cook quickly while retaining moisture and tenderness.
What is Pork Tenderloin?
Pork tenderloin refers to a whole, untrimmed cut of meat from the loin primal. It runs along the back of the pig under the spine. The tenderloin is an oblong, tapered cut that connects to the backbone.
Pork tenderloins weigh around 1-2 pounds each and are between 12-16 inches long. They are long, thin, and oval-shaped tapering to a point at one end. The tenderloin has a tougher sinew running through the middle that needs to be removed before cooking.
Where is pork tenderloin cut from?
Pork tenderloin is cut from the loin primal near the pig’s backbone. Specifically, it comes from the Psoas major muscle which runs along the spine. This muscle doesn’t get much exercise on the pig, so it remains very tender.
What does a pork tenderloin look like?
A whole pork tenderloin is an elongated, tapered cut of meat. It has an oblong shape that is wider in the middle and tapers to a narrower tip on one end. Raw pork tenderloins range from 12-16 inches long and weigh roughly 1-2 pounds.
Key Differences Between Pork Medallions and Pork Tenderloin
While pork medallions and pork tenderloin come from the same general area of the pig, there are some notable differences between the two cuts of pork:
Cut Shape and Size
The most obvious difference is in the shape and size of the cuts. Pork medallions are small, round slices weighing around 3-5 ounces each. Pork tenderloins are much larger oblong cuts weighing 1-2 pounds.
Preparation and Cooking
Due to their small size, pork medallions cook faster than tenderloins and are ideal for quick sautéing or grilling. Their uniform shape allows them to cook evenly. Pork tenderloins require more extended cooking methods like roasting or braising due to their larger size and tapered shape.
Flavor
While both cuts are lean and tender, pork tenderloin is considered more mild and delicate in flavor compared to pork medallions. Medallions can develop a richer, meatier flavor when cooked due to their higher fat content.
Cost
Pork medallions are often more expensive per pound than whole pork tenderloins. Their small individual portions command a higher price point making them better suited for specialty meals vs. everyday cooking.
Can You Substitute Pork Medallions for Pork Tenderloin?
Pork medallions and pork tenderloin have enough similarities in leanness and texture that they can be substituted for one another in some cases. However, their differences in size, shape, and tenderness need to be accounted for.
Some tips for substituting pork medallions for tenderloin:
- Use multiple medallions in place of a whole tenderloin to account for the size difference. About 8-10 medallions would be equivalent to a 1 lb tenderloin.
- Reduce cooking time since medallions will cook faster than a tenderloin.
- Watch the medallions closely when cooking to avoid overcooking the smaller cuts.
- Slice a whole tenderloin into medallions if the recipe calls for medallions but you only have tenderloin.
Pork tenderloin can also be substituted for medallions in a recipe by slicing the tenderloin into oval medallions. Keep in mind the medallions may have slightly different flavors and textures than true pork medallions due to differences in fat content and muscles.
How to Cook Pork Medallions vs. Pork Tenderloin
Pork medallions and pork tenderloin can be prepared using similar moist cooking methods. However, their different shapes and sizes make some techniques better suited for one cut over the other.
Pork Medallions
The small, uniform shape of pork medallions makes them ideal for:
- Sautéing – Cook over high heat for 1-2 minutes per side.
- Grilling – Grill over direct high heat for 6-8 minutes total.
- Broiling – Broil 4-6 inches from heat for 5-7 minutes.
- Stir frying – Slice thinly and stir fry over high heat for 2-3 minutes.
Pork Tenderloin
The oblong shape and tapered ends of pork tenderloin lend themselves to:
- Roasting – Roast at 400°F for 30-40 minutes until internal temperature reaches 145°F.
- Braising – Brown then braise in liquid for 1-2 hours until fall-apart tender.
- Grilling – Grill over indirect medium heat, turning occasionally, for 25-30 minutes.
- Sous vide – Cook in water bath at 140°F for 1-4 hours then sear.
Nutrition Comparison
Pork medallions and pork tenderloin are both lean, protein-rich cuts of meat. Here is a nutritional comparison per 3 oz raw serving:
| Nutrient | Pork Medallions | Pork Tenderloin |
|---|---|---|
| Calories | 122 | 120 |
| Fat | 4g | 3g |
| Protein | 22g | 22g |
| Iron | 1mg | .8mg |
As you can see, pork medallions and tenderloin are nearly identical nutritionally. The protein and calorie counts are almost the same, with medallions containing slightly more fat and iron per serving. Both are considered lean sources of protein.
Prices and Availability
Of the two cuts, pork tenderloin is generally the easiest to find year-round. Pork tenderloins can be purchased fresh or frozen at most grocery stores. Since they are a very popular and versatile cut, they are widely available.
Pork medallions may take more effort to source. Due to their smaller size and specialty status, they are more likely to be found at butcher shops and specialty meat markets. Pork medallions are often only available fresh since there is limited demand for them to be packaged and frozen for wider distribution.
On average, pork medallions cost $1-3 more per pound than pork tenderloins. Their premium price point makes them best suited for special meals rather than everyday cooking. Go with pork tenderloin if you need a more budget-friendly option.
Average Prices per Pound
| Cut | Average Price |
|---|---|
| Pork Medallions | $9-12 |
| Pork Tenderloin | $7-9 |
Which Should You Choose?
When deciding between pork medallions and pork tenderloin, consider what best fits your cooking needs:
- Pork medallions are best for quick-cooking weeknight meals, kabobs, and fancy plated dishes where portion control is desired.
- Pork tenderloin works well for feeding larger groups, meal prepping, and recipes where longer cooking times are required like roasting, braising, or grilling whole.
Keep cost in mind too. If your budget is tight, pork tenderloin gives you more meat for your dollar. Splurge on pricier pork medallions for special occasions or when you only need to serve a few people.
In summary:
- Pork medallions are small, circular cuts from the loin.
- Pork tenderloin is an oblong, tapered whole cut that runs along the backbone.
- Medallions cook faster than tenderloin and have a slightly richer flavor.
- Tenderloin is more mild in flavor and better suited for large roasts.
- Both are lean, protein-packed cuts that can be substituted for one another.
- Choose based on your cooking needs and budget.
Sample Recipes Using Pork Medallions or Tenderloin
Pork Medallions
Ginger Soy Pork Medallions
Ingredients:
- 1 lb pork medallions
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 2 tsp vegetable oil
Instructions:
- Combine soy sauce, honey, ginger, and garlic in a bowl. Add pork medallions and toss to coat. Let marinate 15 minutes.
- Heat oil in skillet over high heat. Add marinated pork medallions and cook for 2-3 minutes per side until browned and cooked through.
- Serve over rice.
Balsamic Pork Medallions
Ingredients:
- 8 oz pork medallions
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Combine balsamic vinegar, olive oil, garlic and oregano in a bowl. Season pork medallions with salt and pepper and add to marinade. Let sit 10 minutes.
- Heat a skillet over high heat. Add pork medallions and cook for 2-3 minutes per side until browned and cooked through.
- Serve with roasted potatoes and vegetables.
Pork Tenderloin
Maple Dijon Pork Tenderloin
Ingredients:
- 1 lb pork tenderloin
- 1⁄4 cup Dijon mustard
- 2 tbsp maple syrup
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F. Line a baking sheet with foil.
- In a small bowl, whisk together Dijon mustard, maple syrup, and thyme. Rub mixture all over pork tenderloin. Season with salt and pepper.
- Place tenderloin on prepared baking sheet. Roast for 25-30 minutes until internal temperature reaches 145°F.
- Let rest 5 minutes before slicing and serving.
Brown Sugar Glazed Pork Tenderloin
Ingredients:
- 1 lb pork tenderloin
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 1 tsp chili powder
- 1⁄4 tsp cayenne pepper
- 2 garlic cloves, minced
Instructions:
- Whisk together brown sugar, soy sauce, chili powder, cayenne and garlic in a bowl. Reserve 2 tbsp for glazing.
- Add pork tenderloin to marinade and turn to coat. Cover and refrigerate 30 minutes.
- Preheat oven to 425°F. Place tenderloin on a baking sheet lined with foil.
- Roast for 25 minutes. Remove from oven and brush with reserved glaze mixture. Roast 5-10 more minutes until glazed.
- Let rest 5 minutes before slicing to serve.
Conclusion
Pork medallions and pork tenderloin offer very similar nutritional profiles and can both produce juicy, flavorful results. Pork medallions are best for quick cooking methods and smaller servings while larger tenderloins work well for roasting or grilling whole. Consider your timeline, budget, and number of people to determine which cut suits your needs.