To ensure tender pork medallions, cook them to the recommended internal temperature, use moderate heat, and choose high-quality cuts. Here are the deets: Overcooking: Pork can become tough and dry if it's cooked for too long. Cooking beyond the recommended internal temperature of 145°F (63°C) can cause the meat to lose its moisture and become tough. High Heat: Cooking pork medallions over excessively high heat can lead to quick searing on the outside while leaving the inside tough. It's better to use moderate heat to ensure even cooking. Undercooking: On the other hand, if pork is undercooked, it can be tough and chewy. It's important to reach the recommended internal temperature to ensure both safety and tenderness. Quality of Meat: The quality of the pork itself matters. Choose cuts labeled "tenderloin" or "loin" for better tenderness. Thin Slices: If the medallions are cut too thinly, they can easily overcook and become tough. Thicker slices tend to retain moisture better. Not Resting After Cooking: Allowing the pork medallions to rest for a few minutes after cooking allows the juices to redistribute, leading to a more tender result.