Pork Loin Medallion Steaks

Pork Loin Medallion Steaks — The Quick Weeknight Steak That Delivers

Loin medallions are cut from the same muscle as the loin roast — lean, clean, and fine-grained — but portioned into individual steaks for fast, weeknight cooking. Two per pack, with enough weight to be a proper meal without being excessive. Our pigs are raised outdoors on the Banksia Springs property in the Granite Belt, which means the flesh is properly coloured and flavoured — no pale, watery supermarket pork here. These medallions pan-fry in under 10 minutes and make a genuinely good plate of food with very little effort.

The key with a lean cut like this is heat and resting. Get the pan properly hot before the pork goes in, don't move it for the first 2 minutes, and give it 3–4 minutes on the other side. Let it rest before you cut it. That's the whole method. Add a pan sauce if you want something more, but it doesn't need one.

From the Farm

• Pasture-raised pork from our family's Granite Belt farms
• No added hormones or antibiotics — ever
• Lean loin cut — high protein, low fuss, quick to cook
• Two medallions per pack — ready-portioned for two servings

Cook It Right

Pan-Fry (the right way): Bring medallions to room temperature. Pat dry. Season both sides with salt and pepper. Heat a heavy pan with a little oil until smoking. Place medallions in the pan and don't touch them for 2 minutes. Flip and cook another 3 minutes. Internal temp should reach 65–68°C. Rest 3 minutes on a warm plate before serving. Finish with a squeeze of lemon or a knob of butter.

Pan Sauce to Finish: After removing the medallions to rest, deglaze the pan with a splash of white wine or apple cider. Scrape up the fond from the bottom. Add 50ml cream and a teaspoon of wholegrain mustard. Reduce for 2 minutes. Spoon over the rested pork.

BBQ: Cook on medium-high direct heat, 3 minutes per side. Don't press down on the steak. Rest before serving. Goes well alongside grilled vegetables and a squeeze of lemon.

Serves: 2 (both packs — 300g or 450g, 2 medallions each)
Storage: Refrigerate up to 3 days | Freeze up to 12 months