Glazed Pork Medallions Food

GLAZED PORK MEDALLIONS

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.

GLAZED PORK MEDALLIONS

Steps:

• Cut pork into 1-inch slices and flatten to about 1/4 inch in thickness.
• Sprinkle with salt and pepper.
• In a large nonstick skillet melt butter and cook pork in batches over medium-high heat until juices run clear. Add all the meat to the pan and reduce heat to low.
• In a bowl combine the remaining ingredients; pour over pork and turn to coat. Cook for about 2-3 minutes.

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

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.

PORK MEDALLIONS

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

APRICOT-GLAZED PORK MEDALLIONS

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

PORK MEDALLIONS

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.

BACON WRAPPED PORK MEDALLIONS

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).

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

Steps:

• Preheat the oven to 350°F. Glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, salt, and pepper to taste and stir to combine.
• Pork: slice the tenderloin into 1-inch thick round medallions. 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 one 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 one layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to 10 minutes or until cooked trough. Remove from the oven and remove pork from glaze. Cover pork with foil on a platter to keep warm. Put glaze in a saucepan. Reduce glaze by 1/3 or 1/2 and add a little butter to finish glaze. To serve, place pork medallions on a platter and spoon the balsamic-honey glaze over them.

JALAPENO-GLAZED PORK MEDALLIONS

Steps:

• Combine the garlic powder, pepper flakes and cumin; sprinkle over pork. In a large nonstick skillet, brown pork on both sides in oil. Remove and keep warm. , In the same skillet, combine the jalapeno jelly, orange juice, Worcestershire sauce and mustard. Cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; cook and stir for 2-3 minutes or until pork juices run clear.