Monday, May 6, 2013

Pork medallions

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Time for a rant about brining. If you have not tried it with pork (any pork, all pork) you are missing out on a valuable technique for flavorful and tender meat. If you insist on cooking your pork until there is no trace of pink in it, go somewhere else now - this post is not for you.

Brine for one pork tenderloin: 2 cups water, 2 tbsp kosher salt, 1 tbsp sugar; refrigerate for 4-6 hours; rinse well, dry and slice into the little gems you see above.

Saute in butter and olive oil (add some pepper and maybe paprika) for 3-4 minutes per side. The center should still be pink. It won't hurt you. If you need proof, send $20 to my PayPal account (id provided upon request).

5 comments:

Inside a British Mum's Kitchen said...

I have to tell you, you introduced me to brining and it's a wonder! the pork medallions look sensational.
Mary x

Rebecca Subbiah said...

i must try brining new to me too :-) they look great love pork

Jenn said...

You've sold me on brining.. at least when it comes to pork. I very rarely make pork anymore without brining first!
Love the medallion idea.. simple and delicious!

Michael Toa said...

I always brine my chickens and turkeys... but have yet to try the technique with pork. I will do though for sure :)

Chris said...

I try to always brine chicken and pork when I have time, it does make a difference.

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