This is the same cut as the beef rib cap only possibly with even more flavor! We take the rib end of the Pork Loin and separate the outer section to make the cap. While our pork can be served “pink” this particular cut will be even better if taken to a medium doneness.
Where do I begin with this? In my estimation, good pork represents 2 of the 4 food groups by itself. The pork cap represents 6 of the 4! It is so good; it repeats 2 of the groups. Just like it’s soulmate the beef rib cap, the pork cap comes from the shoulder end of the rib, and to my knowledge, we’re the only ones crazy enough to want to figure out how to produce this gem.
Naturally, they are dramatically smaller the beef version; and so far, we have been able to produce 2 sizes of them: 14oz and 18oz. These will come to you rolled and tied which is done to allow uniform cooking. The only difference (other than $3.45) is that the 18oz cuts are slightly thicker in diameter.
SHIP FROZEN: Flash frozen after being processed, these pork loin medallions will be safe for an additional 6-7months in your freezer, or 4-5 days in your refrigerator once thawed.
Once again we head into culinary heresy in that my suggestion is to cook this cut to a medium doneness. There is nothing wrong with aiming for “pink”, but if you do, you will miss the third dimension of texture! Cooking the cap to around 140/150 degrees internal will almost crystalize the marbling while setting a firmer (still tender) body to the meat.
Simple method is bake in the oven at 350 degrees for about 30 mins on the 14oz and 40-45 mins on the 18oz. Can be pan seared then oven finished or grilled as well. Any method you prefer is fine.