The pork medallion is like a mini version of the beef Jorge only boneless. It is cut from the shoulder end of the loin which is where the rib cap comes from. Because the actual cap is so small, we can only get 2 to 3 medallions from each loin, so we are somewhat limited as to supply. Probably the best “boneless pork chop” you can find. Sold individually. *OUT OF STOCK*
Just to show you how much we like this cut, break out the violins as I tell you how much work it is to create. Here is how we get there: the whole pork loin weighs about 14 pounds to start, then we cut the porterhouse chops off until we just have the ribs. Now we’re down to 10#. Next, we remove the chine bone and back ribs which will get us to around 7#. From here, we can only use the last 4” of the loin and end up with about 1 ¼#. At this point, a big round of applause is in order - I’m exhausted just describing this process!
But we happily do it because it is worth it, the net result is a unique cut with so much flavor, that the 7oz portion is perfect.
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.
Cooking is your call, can be done using any of the usual methods; the only bit of advice I would pass on, is that with pork, a slower heat (350 degree oven or slightly indirect grill) is always preferable – pork, unlike beef, doesn’t like a high heat other than a sear.