Pork Medallions in the Air Fryer
Pork medallions are thick slices of tenderloin, and they are one of the fastest ways to get a lean, tender pork dinner on the table. The air fryer browns them in about 9 minutes without any pan splatter. You cut them from a whole tenderloin, so there is no special cut to hunt for.
- Temperature
- 200°C
- Total time
- 20min
- Prep
- 8min
- Servings
- 4
- Core temp
- 70°C
- Per serving
- 150kcal
Why the air fryer works for pork medallions
Pork medallions in air fryer baskets cook quickly and evenly, which suits a cut with almost no fat. Tenderloin is the leanest part of the pig, so a frying pan can leave it dry while the outside browns. In the air fryer, the hot air cooks the medallions on all sides at once and sets the crust in a few minutes, with a juicy middle.
The medallions are also small, so they cook in 9 minutes, faster than a whole tenderloin in the oven. They work well for a quick midweek dinner or for entertaining, because each portion looks neat on the plate. Pork tenderloin and medallions need a thermometer more than most cuts, as a minute is the difference between tender and dry.
How to make pork medallions in the air fryer
Tap a time to start a timer.
- Cut the medallions Trim the silver skin from the tenderloin. Slice it into 8 rounds, each about 2.5 cm thick. Press each one gently with your palm to flatten it to about 2 cm so they cook evenly.
- Season Pat the medallions dry. Rub with the oil, then sprinkle over the paprika, garlic, thyme, salt and pepper.
- Preheat Heat the air fryer to 200 °C for .
- Cook Lay the medallions in a single layer in the basket with a little space between them. Cook for , turning them over after . Brush the tops with the mustard for the last minute.
- Check and rest The FSA says pork must be cooked through with no pink meat and clear juices. Check one medallion with a thermometer: it should read 70 °C. Rest for before serving.
Cooking times and temperatures
| Pork Medallions | Temperature | Time |
|---|---|---|
| Pork medallions, 2 cmTurn halfway | 200 °C | 8–9 min |
| Thick medallions, 3 cm | 190 °C | 11–12 min |
| Whole pork tenderloin, 500 gTurn twice | 180 °C | 18–20 min |
| Medallions from frozenSeason after 5 minutes | 180 °C | 14–16 min |
| Bacon-wrapped medallionsWrap in streaky bacon | 190 °C | 12–13 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 70 °C. See also cooking times and temperatures for all dishes.
Tips
- Cut them even. Medallions of different thickness finish at different times. Aim for 2.5 cm slices and flatten them slightly.
- Keep them apart. Leave a small gap between each round so the air can reach all sides.
- Add the sauce at the end. Brush with mustard or glaze in the last minute so it does not burn at 200 °C.
Serving
Serve the medallions with a mustard or cream sauce, new potatoes and asparagus. They also go well with green beans and a squeeze of lemon. For a thicker cut, try pork loin steaks or pork chops. Pork medallions in the air fryer can be sliced on top of a salad for lunch.
Storing and reheating
Cooked medallions keep for up to 3 days in an airtight container in the fridge. To reheat, put them in the air fryer at 160 °C for 3 minutes, until they are steaming hot all the way through (75 °C). Do not reheat them more than once, as lean pork dries out quickly.
Variations
- Bacon-wrapped: Wrap each medallion in half a rasher of streaky bacon and secure it with a cocktail stick. Cook at 190 °C for 12–13 minutes.
- Honey and garlic: Brush with 1 tbsp honey mixed with 1 crushed garlic clove for the last 2 minutes.
- Peppercorn crust: Press crushed black peppercorns into the surface instead of the paprika for a classic steakhouse style.
Troubleshooting
- The medallions are dry
- Tenderloin is very lean and goes from juicy to dry in a minute or two. Take them out at 70 °C, and do not cut them thinner than 2 cm.
- The medallions are different sizes
- Uneven slices cook unevenly. Cut them with a sharp knife at an equal thickness and flatten them slightly. The thin tail end can be folded over.
- There is no colour on the outside
- The surface was wet or the air fryer was cold. Pat the pork dry and always preheat.
Frequently asked questions
How long do pork medallions take in an air fryer?
About 8–9 minutes at 200 °C for medallions 2 cm thick, turned halfway. Thicker rounds of 3 cm need 11–12 minutes.
What is the difference between pork medallions and pork chops?
Medallions are round slices of lean tenderloin with no bone. Chops come from the loin or shoulder and have more fat and often a bone, so they take a little longer.
What temperature should pork medallions be cooked to?
The Food Standards Agency says pork should be cooked through. A reading of 70 °C in the centre is a safe point that still keeps the medallions juicy.
Can you cook a whole pork tenderloin in the air fryer?
Yes. A 500 g tenderloin takes 18–20 minutes at 180 °C, turned twice, until it reaches 70 °C. Rest it for 5 minutes before slicing.
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