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
PORK MEDALLIONS WITH FIG & PORT WINE SAUCE
Make and share this Pork Medallions With Fig & Port Wine Sauce recipe from Food.com.
Provided by seangcolman
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
- Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
- Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
- Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
TUSCAN PORK MEDALLIONS
Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.
PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE AND PASTA
Make and share this Pork Tenderloin Medallions With Marsala Sauce and Pasta recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil for the pasta.
- When the water boils, add salt and cook the pasta to al dente; drain pasta.
- Meanwhile, slice each pork tenderloin into 2-inch pieces.
- Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick.
- Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
- Heat a tablespoon or two of oil at a time in a large skillet over med-high heat and brown the medallions in batches for 2-3 minutes on each side.
- Keep the cooked meat on a platter.
- When the pork is finished cooking, add the butter to the skillet.
- Then add the mushrooms to the skillet and cook until golden brown, 7-8 minutes, adding the garlic to the pan after 3-4 minutes.
- Season the mushrooms with salt and pepper.
- Sprinkle the mushrooms with 2 tablespoons flour and cook for 1 minute.
- Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half.
- Add the chicken stock to the pan and bring the sauce up to a bubble.
- Slide the meat back in and stir in the parsley.
- Remove the pork and arrange on a platter or dinner plates.
- Toss the cooked pasta with the remaining sauce and serve alongside.
Nutrition Facts : Calories 897.2, Fat 26.8, SaturatedFat 8.8, Cholesterol 131, Sodium 234.8, Carbohydrate 77.5, Fiber 3.4, Sugar 5.6, Protein 49.4
PORK MEDALLIONS GRILLED WITH HERB MARINADE
I have no idea where I got this one! You can marinate for as little time as you want but an hour would do the trick. I didn't include marination time.
Provided by Oolala
Categories Spring
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Pound pork slightly with mallet.
- In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend.
- Add rosemary and cumin and stir again.
- Add the pork slices and turn them in the marinade.
- Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so.
- Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other.
- Continue cooking, turning often for a total of 10 minutes.
- Transfer to a warm serving dish and brush with melted butter.
Nutrition Facts : Calories 560, Fat 46.5, SaturatedFat 16.6, Cholesterol 137.7, Sodium 168, Carbohydrate 0.3, Fiber 0.1, Protein 33.8
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
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- Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain and cool.
- Combine mayonnaise, yogurt, green onions, horseradish, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Stir in potatoes. Gently fold in radishes and eggs.
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