Cooked Pork

[Rosie29]

I cooked four pork medallions in a cream and mushroom sauce and they were not nearly as tender as I had expected.
I froze the two remaining pieces but unless I can find a way of tenderising them I think I will throw them away.
Would simmering them slowly in some stock help do you think ? Or any other suggestions ? Thank you.

[bobbinwales]

Do you have a slow cooker, we find everything comes out very tender-lovely

[Rosie29]

Yes I have Bob. Put the cooked pork in with stock or veg perhaps ?

[bobbinwales]

SO the two remaining ones are ones that have allready been cooked? Am not sure about the rules for recooking things.
Anyway, yes for a slow cooker just put in meat (we only use uncooked meat) with liquid/stock and veg

[Rosie29]

I'll give it a whirl anyway - thank you.

[AuntPollyGrey]

Pork loin has no fat so needs to be cooked very quickly or very slowly. Put the prok loin, maybe halve the epices,into a slow cooker. In a frying pan add a small onion,chopped carrot chopped celery and chopped sweet apple and fry in butter until golden -add to slow cooker . Deglaze the frying pan with either 100mls cider white wine or stock- add to slow cooker an cook high for 1 hour low for 4-6 hours. To serve you can add some sour or double cream .

[barry1010]

I needed extra medallions so bought some online from Tesco - they weren't fillet (tenderloin) so weren't nearly as tender as expected. Maybe that's the sort of medallions you bought, If they aren't cooked you could try tenderising them as you would steak

[Rosie29]

Thanks apg and barry.