Monday, May 6, 2013

Pork medallions

For those of you who would comment anonymously, save your time. You will NOT be published. You will NOT be read. To the rest of the bloggers who enjoy ideas, read on.

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).


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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