Pork Medallions

Store raw pork medallions in their original packaging or tightly wrapped in plastic wrap or foil. For longer storage, freeze them in an airtight container or heavy-duty freezer bag.

Pound the medallions slightly to an even thickness for uniform cooking.

Sear them quickly over medium-high heat, about 2-3 minutes per side, until golden brown and cooked through.

Don't overcrowd the pan, cook in batches if necessary.

Let them rest for a few minutes after cooking to retain juices.

Mashed potatoes

Roasted vegetables (asparagus, broccoli, carrots)

Creamy sauces (mushroom, peppercorn)

Salads

Overcooking, which leads to dry and tough pork.

Cutting into the medallions immediately after cooking, allowing juices to escape.