pork medallion roast recipe
The Best pork medallion roast recipe
My family loves how easy it is to customize. We’ll sometimes add some garlic or spices to the marinade if we’re feeling fancy, or just stick with the basics if we’re in a hurry. The kids especially dig how it’s like little bite-sized pieces of perfection, and they’ll grab for it right off the plate. It’s not just a meal—it’s a comfort food that doesn’t feel like a chore. And honestly? It’s got some real health benefits too. Lean protein, healthy fats from the olive oil, and all that fresh garlic and herbs mean it’s not just tasty but good for you too. Plus, it’s versatile—you can serve it with rice, wraps, or even just plain with a side salad. It’s the kind of dish that makes you feel like you’re doing something good for your family, and that’s always a win in my book.
Pork Medallion Roast with Garlic-Herb Sauce
A flavorful roast featuring tender pork medallions glazed with a rich garlic-herb sauce, perfect for a festive or special occasion meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless pork shoulder, cut into 1-inch medallions
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- ½ cup chicken broth
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a mixing bowl, combine olive oil, lemon juice, minced garlic, rosemary, thyme, salt, black pepper, and smoked paprika. Add pork medallions and coat evenly with the mixture. Set aside. -
2
In a separate bowl, mix butter, minced garlic, parsley, and dill. Gradually whisk in honey, balsamic vinegar, and chicken broth to create the glaze. -
3
Place pork medallions in a glass baking dish lined with parchment paper. Pour the glaze over the medallions, ensuring they are well-coated. -
4
Bake in the preheated oven for 30 minutes. Remove the dish from the oven and baste the pork medallions with the remaining glaze. Return to the oven and bake for an additional 15 minutes, or until the pork reaches an internal temperature of 160°F (71°C).
🔧Equipment
- Mixing bowl
- Cutting board
- Sharp knife
- Oven-safe baking dish
- Glass baking dish
- Mixing spoon
- Oven
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, let the pork rest for 10 minutes after cooking before slicing.
- Adjust the glaze consistency by adding more broth if needed.
- Serve with roasted vegetables or a fresh salad for a balanced meal.
Substitutions: {“flour”:”Use whole wheat flour for a gluten-free option if needed.”,”herbs”:”Substitute fresh herbs with 1 tsp dried herbs (e.g., oregano) for convenience.”}
Watch Video Of How Pork Medallion Roast with Garlic-Herb Sauce Works
❓ Frequently Asked Questions About Pork Medallion Roast with Garlic-Herb Sauce
What is the best way to prepare the pork medallion roast for a tender texture?
To ensure a tender pork medallion roast, start by brining the meat for at least 4 hours (or overnight) in a mixture of water, pork or beef broth, kosher salt, and a bit of sugar. This helps retain moisture. Before roasting, pat the meat dry and season generously with salt and pepper. For extra tenderness, you can also score the surface lightly before roasting. Roast at 325°F (165°C) until the internal temperature reaches 145°F (63°C) for medium-rare, about 2.5 to 3 hours, depending on the size.
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How can I prevent the pork medallion roast from drying out during roasting?
To keep the pork medallion roast juicy, avoid overcrowding the roasting pan and use a meat thermometer to monitor internal temperature. Roast at a lower temperature (around 300°F/150°C) and cover loosely with foil if needed to retain moisture. Additionally, basting with a mixture of butter, garlic, and herbs every 30-45 minutes can add flavor and prevent drying. Resting the meat for 15-20 minutes before slicing also helps redistribute juices.
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What are the best herbs and spices to use for seasoning the pork medallion roast?
A classic combination for pork medallion roast includes:
– Salt (kosher or fine sea salt)
– Black pepper (freshly cracked)
– Garlic powder (or fresh minced garlic)
– Onion powder
– Paprika (smoked or sweet)
– Dried thyme or rosemary (for a savory depth)
– A pinch of black peppercorns (for extra aroma)
For extra richness, you can also marinate the meat in a mix of olive oil, lemon juice, and herbs like oregano or parsley. Avoid overpowering flavors—balance is key!
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Can I make the pork medallion roast ahead of time and still achieve good results?
Yes! You can prep the pork medallion roast ahead of time, but there are a few steps to ensure it stays tender and flavorful:
– Marinate or brine the meat up to 24 hours in advance.
– Score the surface and season right before roasting to prevent drying.
– Refrigerate uncovered for 1-2 hours before roasting to let the crust form.
– If storing before cooking, wrap tightly in foil or plastic wrap and refrigerate for up to 2 days. Reheat gently in a 350°F (175°C) oven for 15-20 minutes before serving.
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What are some great side dishes that pair well with pork medallion roast?
Pork medallion roast pairs beautifully with a variety of sides:
– Fresh salads (e.g., arugula with lemon vinaigrette, cucumber-tomato mix, or a creamy potato salad).
– Roasted or sautéed vegetables (asparagus, Brussels sprouts, or green beans with garlic).
– Warm bread (like pita, naan, or garlic bread) for soaking up juices.
– Creamy sauces (like a garlic-herb butter sauce or a tangy yogurt dip).
– Mashed potatoes or polenta for a hearty, comforting meal.
– A light herb butter (mix softened butter with chopped parsley, garlic, and lemon zest) to serve alongside.
