Herbes De Provence Pork Medallions Food

HERBS DE PROVENCE

Steps:

• In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

HERBES DE PROVENCE PORK MEDALLIONS

Steps:

• Cut pork into 6 pieces & sprinkle with black pepper.
• Place pork between sheets of wax paper & roll with rolling pin until about 1/4" thick.
• Heat oven to 200°F
• In a large frying pan, cook pork over medium heat until browned (3 minutes each side)Remove from heat & place in baking dish. Sprinkle with herbes de Provence & place in oven to keep warm.
• Pour wine into frying pan. Cook until boiling. Scrape cooked on brown bits from bottom of pan and stir until partially reduced.
• Remove pork from oven, pour wine sauce over pork and serve.

GLAZED PORK MEDALLIONS

Steps:

• Cut pork into 1 inch slices and flatten to 1/4 inch thickness; sprinkle with salt. In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan.In a small bowl combine the remaining ingredients; pour over the 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.

HERB CRUSTED PORK TENDERLOINS

Steps:

• Combine the brown sugar, herbes de Provence, coriander, salt and pepper in a small bowl.
• Rub this mixture evenly onto the tenderloins and place in a zip lock bag.
• Chill for 2-4 hours.
• Preheat oven to 450 degrees.
• Place the tenderloins on a rack in a greased pan.
• Bake for 10 minutes, then reduce the heat to 350 degrees.
• Bake an additional 20-30 minutes or until a meat thermometer registers 155 degrees.
• Remove from oven and let stand 10 minutes before serving.

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,