Is pork medallion lean? A comprehensive guide to this healthy cut

December 10, 2025 •

4 min read

According to the USDA, pork tenderloin—from which pork medallions are cut—is as lean as skinless chicken breast, earning it an "extra lean" classification. So, is pork medallion lean? The short answer is yes, and it is a healthy, high-protein cut that fits well into a balanced diet.

Quick Summary

Pork medallions, cut from the tenderloin, are an exceptionally lean and nutritious protein source. They are low in fat, high in protein, and cook quickly and evenly.

Key Points

Extremely Lean: Pork medallions are cut from the tenderloin, one of the leanest cuts of pork, often compared to skinless chicken breast.
High in Protein: This meat provides a significant amount of high-quality protein, which supports muscle maintenance and growth.
Nutrient-Rich: In addition to protein, they are a good source of B vitamins (like B6 and B12) and minerals such as zinc and selenium.
Quick Cooking: Their thin, uniform shape is ideal for fast cooking methods like pan-searing, grilling, or air-frying.
Low in Fat: A 3-ounce cooked serving contains very little total and saturated fat, especially when trimmed of any visible fat.
Tender Texture: Coming from the tenderloin, medallions are prized for their delicate and tender texture.
Versatile: Pork medallions can be seasoned in countless ways and paired with various sauces, making them perfect for weeknight dinners.

What Exactly is a Pork Medallion?

Pork medallions are small, round, boneless slices of meat derived from the pork tenderloin. The tenderloin is a particularly tender muscle along the pig's backbone, known for its low fat content. Slicing the tenderloin crosswise creates these medallions, which are ideal for quick cooking methods like searing or grilling due to their size and uniform shape. It is important to note that medallions from the tenderloin differ from cuts of the larger pork loin, requiring different cooking techniques.

The Nutritional Power of Lean Pork

Pork medallions offer a notable nutritional profile, especially for those prioritizing protein and lower fat intake. This cut is an excellent source of high-quality protein, vital for muscle health. Additionally, it provides essential vitamins and minerals.

Key Nutritional Benefits of Pork Medallions

High-Quality Protein: A typical 3-ounce cooked serving delivers over 20 grams of protein.
Rich in B Vitamins: Pork is a good source of B vitamins like B6, B12, niacin, and thiamin, important for energy and nerve function.
Source of Important Minerals: Medallions contain zinc and selenium, supporting immune function and acting as antioxidants.
Low in Fat: A 3-ounce serving of pork tenderloin contains approximately 3 grams of total fat.

Comparison of Pork Cuts: Medallion vs. Loin

Different pork cuts have varying characteristics. Pork medallions (from tenderloin) and pork loin chops, while both relatively lean, differ in texture and cooking suitability.

Comparison Table: Pork Medallions vs. Loin Chops


Feature	Pork Medallions (from Tenderloin)	Pork Loin Chop	Boston Butt (Pork Shoulder)
Cut Source	Thin muscle along the spine	Larger back portion	Upper shoulder
Fat Content	Extra Lean; very low fat	Lean to moderately lean	Fatty; high fat
Tenderness	Extremely tender	Moderately tender	Requires slow cooking
Cooking Time	Very quick	Moderate	Very long
Ideal Cooking Method	Pan-searing, grilling	Pan-frying, grilling, baking	Slow roasting, braising
Texture	Fine grain	Firmer texture	Falls apart after slow cooking

How to Cook Lean Pork Medallions Perfectly

Lean pork medallions cook quickly and can dry out if overcooked. Key tips for tender results include letting them reach room temperature, patting them dry, using high heat for searing, avoiding overcrowding the pan, cooking quickly (around 3-4 minutes per side), checking for an internal temperature of 145°F (63°C), and letting them rest afterward. A sauce can also add moisture.

The Health Case for Pork Medallions

Modern pork is leaner, and medallions are a prime example, offering nutrients without excessive fat. This protein source supports a healthy lifestyle. Their quick cooking makes them convenient for fast, healthy meals. For additional nutritional details, refer to the {Link: National Pork Board website https://pork.org/nutrition/pork-nutrition/}.

Conclusion: A Lean and Healthy Choice

To answer the question, is pork medallion lean? Absolutely. Sourced from the pork tenderloin, this cut is among the leanest available, comparable to skinless chicken breast in its low fat and high protein content. Its tenderness and quick cooking make it suitable for various healthy dishes. Proper cooking techniques are key to keeping medallions juicy and tender, providing a nutritious meal option.

Keypoints

Extremely Lean: Pork medallions come from the tenderloin, a very lean cut often compared to skinless chicken breast.
High in Protein: This meat is a significant source of high-quality protein, beneficial for muscle health.
Nutrient-Rich: They provide B vitamins (B6, B12) and minerals like zinc and selenium.
Quick Cooking: Their size makes them suitable for fast cooking methods.
Low in Fat: A 3-ounce cooked serving has minimal total and saturated fat.
Tender Texture: Medallions are known for their delicate and tender texture.
Versatile: They can be seasoned and paired in many ways for quick dinners.

FAQs

Q: What cut of pork is a medallion? A: Pork medallions are slices from the pork tenderloin, a very tender muscle.

Q: Is pork medallion as lean as chicken? A: Yes, pork tenderloin is classified as "extra lean" and is nutritionally similar to skinless chicken breast.

Q: How do you cook pork medallions without drying them out? A: Cook them quickly over high heat, avoid overcrowding, and don't overcook. Rest them afterward.

Q: What is the nutritional value of pork medallions? A: They are high in protein and low in fat, with B vitamins, niacin, zinc, and selenium.

Q: Can pork medallions be pink in the middle? A: Yes, pork cooked to 145°F (63°C) may be slightly pink in the center, which is safe.

Q: Are pork loin medallions the same as tenderloin medallions? A: True medallions are from the tenderloin, a distinct cut from the larger pork loin. Labels should specify.

Q: What is the difference between a pork chop and a pork medallion? A: Pork chops are from the loin and may have a bone; medallions are boneless slices from the tenderloin.

Q: Why is pork tenderloin a healthy choice? A: It's a lean, nutrient-dense cut providing high-quality protein and essential nutrients with low fat.

Frequently Asked Questions

Pork medallions are small, round slices of meat cut from the pork tenderloin, which is the long, narrow, and most tender muscle of the pig.

Yes, pork tenderloin, from which medallions are cut, is officially classified as "extra lean" by the USDA and is nutritionally comparable to a skinless chicken breast.

The key is to cook them quickly over high heat, avoid overcrowding the pan to get a good sear, and not to overcook them. Always let them rest for a few minutes before serving.

They are high in protein and low in fat, and a great source of B vitamins (B6, B12), niacin, and minerals like zinc and selenium.

Yes, pork can be safely cooked to an internal temperature of 145°F (63°C), which will often leave it with a slight pinkish hue in the center. As long as the temperature is met, it is safe to eat.

While sometimes used interchangeably, true medallions come from the tenderloin, which is a different, much more tender cut than the larger pork loin. If labeled as "loin medallions," check if it's from the tenderloin or just a trimmed loin steak.

Pork chops are cut from the larger pork loin and may contain a bone, whereas pork medallions are boneless slices cut from the smaller, more tender pork tenderloin.