GINGER-PEACH PORK MEDALLIONS
Serve pork in a new way - a roast dinner that's ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
- Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
- In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.
Nutrition Facts : Calories 220, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g
PEACHY GINGER PORK
Sliced peaches and red pepper strips add pretty color to these quick-to-fix pork slices, while a hint of Dijon mustard and gingerroot perks up the slightly sweet sauce. Terri Glauser of Appleton, Wisconsin shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Flatten pork to 1/4-in. thickness; sprinkle with salt and pepper. In a large nonstick skillet coated with cooking spray, saute pork in oil in batches until meat is no longer pink. Remove and keep warm. , In the same skillet, saute red pepper and peaches until red pepper is tender. Add the broth, spreadable fruit, mustard and ginger. Cook and stir over medium heat for 4 minutes. Return pork to the pan. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 236 calories, Fat 5g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
JUST PEACHY PORK TENDERLOIN
I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.
Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN WITH FRESH PEACH AND GINGER SAUCE
Categories Fruit Ginger Pork Marinate Kid-Friendly Peach Summer Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add onion and sugar. Sauté until onion is golden, about 6 minutes. Mix in wine and next 5 ingredients. Cook 1 minute longer. Remove from heat. Cool sauce completely.
- Place pork in large resealable plastic bag. Pour 1 cup sauce over pork. Seal and refrigerate at least 6 hours or overnight, turning meat occasionally. Cover remaining sauce separately and refrigerate.
- Prepare barbecue (medium heat). Remove pork from marinade; discard marinade. Grill pork until meat thermometer inserted into center registers 155°F, turning often, about 35 minutes.
- Meanwhile, boil remaining sauce in heavy medium saucepan until reduced by half, about 5 minutes. Add peaches. Stir until heated through, about 1 minute. Slice pork and arrange on platter. Spoon some sauce over. Top with chives. Pass remaining sauce separately.
GINGER PEACH PORK MEDALLIONS
This is from the Betty Crocker Quick & Easy Cookbook. If you do everything beforehand, the actual cooking time is pretty quick. And all you need is one pan and a small bowl! This dish tastes really good with roasted green beans and spicy potato fries :)
Provided by KissaK1
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In 10 or 12-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt and add to skillet. Cook pork until browned, turning over once (about 4-6 mins).
- Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
- In small bowl, mix broth and cornstarch; stir into pork mixture. Reduce heat to medium-low. Cook 2-5 minutes, stirring once or twice, until sauce has thickened.
Nutrition Facts : Calories 232.9, Fat 9.3, SaturatedFat 4, Cholesterol 82.5, Sodium 351.5, Carbohydrate 11.9, Fiber 0.6, Sugar 10.1, Protein 24.5
GRILLED PORK TENDERLOIN WITH GINGER PEACH SAUCE
During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.
Provided by Normaone
Categories Pork
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan heat oil over medium heat.
- Add onion and sugar, sautéing until onion is golden, about 6 minutes.
- Add next 6 ingredients.
- Cook 1 minute then remove from heat.
- Put the pork in a large freezer bag.
- Pour 1 cup sauce over pork.
- Seal and refrigerate at least 6 hours or overnight.
- Turn pork now and then.
- Cover and refrigerate the remaining sauce.
- Prepare BBQ to medium heat.
- Remove pork from marinade and discard marinade.
- Grill pork until internal temperature registers 155°F turning frequently, about 35 minutes.
- Meanwhile, in a heavy medium saucepan, boil remaining sauce until reduced by half, about 5 minutes.
- Add peaches.
- Stir until heated through, about 1 minute.
- Slice pork, arrange on platter, and spoon some of the sauce over.
- Top with chives.
- Serve.
- Pass remaining sauce at the table.
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
GLAZED PORK MEDALLIONS
"After my husband was told to lower his cholesterol, he was sure he'd never taste good food again," writes Michele Flagel of Shellsburg, Iowa. "He was so surprised by this entree, which proves you don't have to eat fish every night to keep fat down."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.
Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 231mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE
Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.
Provided by sweetmess76
Categories Pork
Time 20m
Yield 2 Tenderloins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
- For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
- Pour the glaze over the slices and turn them to coat.
- Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
- To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4
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