Lean, moist, and flavorful - these pork tenderloin medallions will have anyone coming back for more! These medallions are cut from the pork tenderloin in 1 - 1 ½ inch thick slices, comparable to the filet mignon beef steak. Pork Tenderloin Medallions are the most tender part of the pig! Best cooked quickly, over high heat.
Gunthorp Farms raises Duroc and Duroc-cross hogs on their fourth generation family farm in LaGrange, IN. The pigs are raised on pasture from farrow to finish in the wooded, hilly land the Gunthorps have made their home. While on pasture, they receive supplementary feed with corn (some of which is grown on-farm), soybeans, and vitamin and mineral mix to keep a balanced diet. The result is a fantastically marbled pork with incredible flavor.
*Photo Credit to What Great Grandma Ate - check out their recipe for Pan Fried Pork Tenderloin Medallions in Horseradish Sauce here!