ONION PORK TENDERLOINS
This recipe came from my mom, and its the easiest "fancy" entree I've found. Sometimes I add sliced fresh mushrooms to the skillet with the pork. Fix frozen mashed potatoes and a bagged salad, and you can pull together an entire meal with little effort.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm. , In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.
Nutrition Facts :
FRENCH ONION PORK TENDERLOIN MEDALLIONS
The rich taste of French onion soup is transformed into an easy sauce to serve with pork tenderloin. I found this on www.gidiet.com
Provided by lady_heather
Categories Pork
Time 30m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- 1.Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper.
- 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate.
- 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
- 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork.
Nutrition Facts : Calories 94.6, Fat 3.5, SaturatedFat 0.6, Sodium 451, Carbohydrate 14.4, Fiber 2.3, Sugar 6.5, Protein 2.8
FRENCH ONION PORK TENDERLOIN MEDALLIONS
Make and share this French Onion Pork Tenderloin Medallions recipe from Food.com.
Provided by little_wing
Categories Pork
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
- In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
- Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
- Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.
Nutrition Facts : Calories 249.3, Fat 9.6, SaturatedFat 2.5, Cholesterol 74.8, Sodium 700.4, Carbohydrate 14.5, Fiber 2.4, Sugar 6.5, Protein 26.1
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
GREEK PORK TENDERLOIN MEDALLIONS
I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.
Provided by TXOLDHAM
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
- Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
- In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
- Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
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
FLORENTINE PORK MEDALLIONS
An easy, flavorful dish. This can be a weeknight family dinner or an elegant presentation for company. Pleasing to children and adults!
Provided by Alskann
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees.
- Place tenderloin in baking dish sprayed with non-stick spray.
- Season with salt and pepper to taste.
- Bake 35-40 minutes or until desired doneness.
- When pork is done, remove from pan and keep warm.
- Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
- Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
- Slowly whisk in white wine; stir until smooth.
- Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
- Gradually stir in milk; bring to a simmer.
- Cook over medium heat until smooth and thick, stirring constantly.
- Add chopped sun-dried tomatoes and spinach.
- Continue cooking until completely heated through. Mixture will be somewhat thick.
- Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
- Arrange pork medallions on serving plate, top with spinach-tomato mixture.
- Season with salt and pepper, if desired.
- Sprinkle asiago cheese over the top and serve hot!
Nutrition Facts : Calories 266, Fat 8.6, SaturatedFat 3.6, Cholesterol 83.4, Sodium 137.6, Carbohydrate 9, Fiber 0.9, Sugar 1.4, Protein 26.7
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