BARBECUE JERK PORK MEDALLIONS
A blend of spices, BBQ sauce and raspberry jam give this pork tenderloin big flavor-and it cooks quickly since it's cut into medallions.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Mix all ingredients except meat until blended.
- Cut meat into 12 slices; press to flatten slightly.
- Reserve half the barbecue sauce mixture. Grill meat 4 to 6 min. or until done, turning and brushing occasionally with remaining barbecue sauce mixture. Transfer meat to plate; let stand 3 min. before serving with reserved barbecue sauce mixture.
Nutrition Facts : Calories 210, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
GRILLED PORK MEDALLIONS WITH PASTA
Provided by Sunny Anderson
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
- Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
- Preheat a seasoned cast iron grill pan over medium-high heat.
- Bring a large pot of well-salted water to a boil for the pasta.
- Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests.
- Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
- Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
- Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork.
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BARBECUED MEDALLIONS OF PORK
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a charcoal grill or oven broiler.
- Sprinkle salt over medallions of pork. Combine all of the remaining ingredients in a mixing bowl and mix well. Place pork in marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not in the refrigerator, for 15 minutes.
- Place medallions on grill or on the tray of oven broiler. Cook about 5 minutes on one side, basting often. Turn and continue cooking, basting often, on second side about 5 minutes more or until done.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams
MARINATED PORK MEDALLIONS
Serve this easy main dish with a green salad, corn and a dinner roll for a summery, standout supper. -Melanie Miller, Bascom, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.
Nutrition Facts :
SHEILA'S GRILLED PORK TENDERLOIN
My favorite pork recipe that a friend shared with me and I have to share with you! Few ingredients, easy to prepare, and excellent flavor. What's not to like? This pork is great by itself or sliced up over a salad.
Provided by sooz_stuff
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 5
Number Of Ingredients 5
Steps:
- Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade.
- Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 280.1 calories, Carbohydrate 20.3 g, Cholesterol 98.3 mg, Fat 5.6 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 1.8 g, Sodium 1039.8 mg, Sugar 18.9 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
GRILLED PORK TENDERLOIN MEDALLIONS
Pork Tenderloin cut into medallions, wrapped in bacon and seasoned with rosemary & dijon mustard. Prep them and make them right away, or cover and refrigerate for up to 24 hours before grilling.
Provided by StreetChef
Categories Pork
Time 31m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut each tenderloin into 6 rounds.
- wrap bacon around each.
- Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
- Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
- Cover and refrigerate up to 24 hours.
- Mix mustard, vinegar, oil, salt & pepper.
- Brush on flat side of pork.
- Grill on med-high for 16-18 minutes.
Nutrition Facts : Calories 167.5, Fat 16.5, SaturatedFat 5.3, Cholesterol 23.1, Sodium 408.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 4
BACON WRAPPED PORK MEDALLIONS
This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!
Provided by Eve Marie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
- Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
- Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
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