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Pork Eye of Round Medallions with Whisky BBQ Sauce.

title title

Pork Eye of Round Medallions with Whisky BBQ Sauce

Filed under: Comfort food, Entertaining

preparation time

00:10 10min

Cooking time

00:15 15min


  • 750 g Olymel pork eye of round
  • 500 ml whisky BBQ sauce (see attached recipe)
  • Salt and fresh ground black pepper
  • 1 tbsp. olive oil


  1. Preheat oven to 400°F (200°C)
  2. Remove pork eye of round from its packaging and cut each piece into 6 slices to yield 12 medallions.
  3. Wrap each medallion in plastic wrap and flatten by pounding gently with a meat hammer or the bottom of frying pan. Repeat for each medallion.
  4. Heat a large frying pan with the olive oil on high heat.
  5. Salt and pepper the pork and brown on each side.
  6. Transfer the medallions to a baking sheet covered with parchment paper or aluminum foil. Brush them with BBQ sauce and bake until pork reaches an internal temperature 145°F (63°C) for medium rare.
  7. Serve accompanied by the remaining BBQ sauce.