Costco’s seasoned pork tenderloin medallions are a quick and easy dinner option. The thin medallions cook fast and take well to quick cooking methods like grilling pan searing, or roasting. With the right techniques you can achieve tender, juicy pork medallions from Costco every time.
In this comprehensive guide, I’ll share tips and step-by-step instructions for cooking perfect Costco pork medallions using various methods.
Choosing the Right Medallions
Costco sells their pork tenderloin medallions pre-cut and pre-seasoned for convenience Here’s what to look for
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1-inch thick: Thinner medallions cook faster. Thicker cuts may need more time.
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Tuscan seasoning: The flavorful blend of herbs and spices adds lots of flavor.
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Vacuum sealed: Keeps the pork fresh and prevents freezer burn.
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About 1.5 lbs: Makes a good amount for 4 servings. Larger packs may be harder to cook evenly.
Prepare the Pork Medallions
Before cooking, you’ll want to get the medallions ready:
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Pat dry: Blot the medallions with paper towels to remove excess moisture for better browning.
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Coat with oil: Brush or rub lightly with oil to prevent sticking. Olive, avocado, grapeseed or canola oil all work well.
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Season: Sprinkle with a bit of salt and pepper or extra Tuscan seasoning.
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Let sit: Allow to stand at room temperature for 20-30 minutes before cooking.
Grilling for Bold, Charred Flavor
Grilling is a quick and flavorful way to cook Costco pork medallions. You get nice charring on the outside while the inside stays tender.
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Preheat grill to medium-high heat, around 400°F to 450°F.
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Place oiled and seasoned medallions directly on the hot grates. Resist moving them so they get grill marks.
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Grill 4-5 minutes per side until lightly charred and medium doneness (145°F internal temp).
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Allow to rest 5 minutes before slicing against the grain.
Pan Searing for a Crispy Crust
Pan searing in a hot skillet gives the medallions a tasty, browned crust.
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Heat oil in a large skillet over medium-high heat until shimmering.
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Cook 2-3 minutes per side until deep golden brown. Work in batches to avoid crowding skillet.
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Flip just once during cooking for best crust. Use tongs instead of piercing with a fork.
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Cook until slightly firm with faint pink interior (145°F internal temp).
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Let rest 5 minutes then slice.
Roasting for Hands-Off Cooking
Roasting in the oven lets you cook the pork low and slow with little effort.
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Preheat oven to 400°F. Line a sheet pan with foil or parchment paper.
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Arrange medallions on pan and drizzle with oil. Season as desired.
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Roast 15-20 minutes until browned outside and 145°F internal temp.
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Rest 5 minutes before slicing and serving.
Monitoring Doneness
With quick cooking lean pork, it’s easy to accidentally overcook. Monitor the doneness closely using these indicators:
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Use a meat thermometer to check internal temp. Cook to 145°F for medium.
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Slice to peek inside – meat should be slightly pink but not translucent.
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Check juices – they should be clear or faintly pink when done. Red juices mean undercooked.
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Press to feel firmness – meat should spring back when pressed gently.
Pull the pork off heat promptly when it reaches the desired doneness. The temperature will continue rising as it rests.
Let It Rest
Never skip this important step! Resting the pork medallions for 5 minutes before cutting allows the juices to redistribute throughout the meat. Skipping this step causes the juices to leak out, resulting in drier pork.
Slice Against the Grain
Look closely at the meat fibers and slice against the grain, on an angle. This results in short muscle fibers for the most tender, easy to chew medallions.
Serving Suggestions
Costco’s seasoned pork medallions pair well with many flavors. Consider serving with:
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Italian style – over pasta, with roasted veggies, topped with marinara
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Mexican style – in tacos or burritos, with pico de gallo, avocado
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Asian style – sliced over fried rice or noodles, with stir fried veggies
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American style – on buns for sliders, with BBQ sauce, caramelized onions
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Mediterranean style – with tzatziki, tomato salad, roasted potatoes
Get creative with your own spice rubs, glazes, and global flavor combinations. The Tuscan seasoning already adds lots of flavor.
Storing and Reheating
Cooked pork medallions will keep 3-4 days refrigerated. Reheat gently in the microwave, oven, or skillet until warmed through. The meat retains moisture when not overcooked initially.
Common Pork Medallion Mistakes
It’s easy to dry out lean pork medallions. Avoid these errors:
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Not using a meat thermometer to monitor doneness
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Cooking too high and too fast without preheating
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Flipping repeatedly instead of searing well on each side
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Cutting into meat before resting time is up
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Overcooking past 145°F internal temperature