PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK TENDERLOIN STUFFED WITH HERBS AND CAPERS
Pork tenderloin is a lean cut that can easily dry out. But stuffing it with herbs, shallots and capers helps keep it nice and juicy as it roasts in a hot oven, and tying up the meat so it's the same thickness all over helps it cook evenly. After the pork is roasted, the drippings are simmered with orange juice, garlic and a little wine to make a quick, gently sweet pan sauce that goes wonderfully well with the meat. Serve with polenta, crusty bread or rice to soak up the sauce.
Provided by Melissa Clark
Categories dinner, one pot, roasts, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Slice pork tenderloin lengthwise to butterfly it, but don't quite slice all the way through: The 2 pieces should remain attached. Season with salt and pepper, then let sit while you prepare filling.
- In a large, oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Stir in shallots, 1/2 tablespoon capers, 2 teaspoons sage, 1 teaspoon rosemary, 1 teaspoon thyme and salt and pepper to taste. Stirring frequently, cook until shallots start to brown, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute. (Adjust heat if necessary to prevent burning.) Transfer to a plate to cool slightly. Wipe out skillet and reserve.
- Spread cooled filling evenly on pork, then close pork, along the hinge, like a book. Then fold the thinner end up against the thicker portion so that pork is the same width all over. Tie with kitchen twine at 1 1/2-inch intervals.
- In the same skillet, heat remaining 1 tablespoon oil over medium heat until oil is hot but not smoking. Place tenderloin seam-side up in the skillet, then transfer to oven and roast for 15 minutes. Flip pork over and continue roasting until meat reaches 140 to 145 degrees in the center, about 10 minutes longer. Transfer meat to a cutting board to rest; reserve skillet and juices.
- While the meat rests, make the sauce: Heat skillet over medium-high heat, then stir in vermouth and the remaining 1/2 teaspoon each sage, rosemary and thyme, scraping up the browned bits on bottom of pan. Cook until vermouth is almost evaporated, then add orange juice and stock, and cook over medium-high heat until thickened and syrupy. Whisk in remaining 2 tablespoons capers, their liquid and the butter; season with salt and pepper to taste. If the sauce tastes too sweet, add a squeeze of lemon juice.
- To serve, slice pork into 1/2-inch-thick slices and top with sauce and fresh thyme.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 14 grams, Carbohydrate 14 grams, Fat 22 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 730 milligrams, Sugar 6 grams, TransFat 0 grams
PORK TENDERLOIN MARINATED IN GARLIC, LEMON AND OREGANO WITH GREEK SALAD
Provided by Bobby Flay
Time 1h50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
- Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
- Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.
PORK PICCATA WITH LEMON AND CAPERS
Pork Piccata with lemon and Capers is a deliciously simple Italian-American classic dish made from tender pork tenderloin slices
Provided by hmccallum
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- You will need to either have your butcher slice your tenderloin roast into thin slices before you bring home, or slice the tenderloin roast yourself using a very sharp knife into 1/2 of an inch thick slices.
- Season the thinly sliced and lightly pounded pork tenderloin slices with coarse kosher salt and freshly ground pepper.
- Dredge the pork tenderloin slices in the all-purpose flour and shake off the excess all-purpose flour.
- Melt two tablespoons of butter with two tablespoons of authentic olive oil.
- When the unsalted butter and authentic olive oil start to lightly bubble or sizzle, add three pieces of dredged pork tenderloin and cook for about 5 minutes.
- When pork is browned, flip and cook the other side of pork tenderloin for 5 minutes. Remove the pork from metal skillet and transfer to a serving platter.
- Melt two more tablespoons butter and add another two tablespoons of olive oil.
- When butter and oil start to sizzle, add the other three pieces of pork tenderloin and brown both sides using the same method as above. Remove the cooked pork tenderloin from the heat and add pork tenderloin to the serving platter.
- Continue the above process with the last two tablespoons of unsalted butter and two tablespoons of authentic olive oil till all the pork tenderloin slices are done.
- Add the freshly squeezed lemon juice, chicken stock, splash of white table wine, and the Spanish capers to the metal skillet.
- Return to the stove and bring to a light boil, scraping up browned bits from the metal skillet for extra flavor. Check for seasoning. Return all the cooked pork tenderloin slices to the metal skillet and simmer for about 4- 5 minutes.
- Remove the pork tenderloin and place on a clean platter.
- Add the remaining two tablespoons of the unsalted butter to the sauce and whisk.
- Pour the sauce over the pork tenderloin slices and garnish with fresh parsley and lemon slices.
Nutrition Facts : Calories 376 kcal, Carbohydrate 27 g, Protein 16 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 68 mg, Sodium 215 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LEMON-CAPER PORK MEDALLIONS
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK SCALLOPINI WITH BUTTER CAPER SAUCE
Make and share this Pork Scallopini With Butter Caper Sauce recipe from Food.com.
Provided by Miss V
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Slice the pork tenderloin into ½ inch slices on a diagonal.
- 2. Pound thin between plastic wrap with a meat mallet.
- 3. Sift together the flour and salt.
- 4. Lightly dredge the pork and shake off any excess flour.
- 5. In a large skillet, heat the olive oil over medium heat.
- 6. Cook the pork 2-3 minutes on each side or until golden and transfer to a warm plate.
- 7. Wipe out skillet.
- 8. Heat a tablespoon of butter in skillet.
- 9. Add the capers, white wine and lemon juice.
- 10. Allow to reduce just a little before adding the final tablespoon of butter.
- 11. Mix slowly to incorporate and remove immediately from the heat.
- 12. Spoon the sauce over the pork and serve.
PORK CUTLETS WITH LEMON AND CAPERS
Meat, breaded and fried, is a can't-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than you'd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, it's an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.
Provided by David Tanis
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- With a meat mallet, pound pork slices to flatten slightly. Season on both sides with salt and pepper.
- Sprinkle a baking sheet or platter with bread crumbs. Dust pork slices with flour on both sides, then soak in beaten egg for 2 minutes. Using a fork or tongs, remove pork slices one at a time from egg mixture and place on top of crumbs. Sprinkle tops of slices with more bread crumbs, then turn over and sprinkle again so each slice is well coated. (They may be prepared up to this point an hour ahead and refrigerated, uncovered.)
- Mix together parsley, lemon zest and capers in a small bowl. Chop hard-cooked egg and set aside.
- Pour olive oil to a depth of 1/2 inch in a large cast-iron skillet (or use two pans to avoid crowding). Turn heat to medium high. When oil looks wavy, carefully place cutlets in pan and fry for 2 minutes, until golden. (Reduce heat if necessary.) Turn and cook for 2 minutes on other side, then remove and drain on paper towel. Season fried cutlets lightly with salt and pepper.
- Arrange cutlets on a warm platter. Sprinkle with parsley mixture, then with chopped egg. Serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 11 grams, Sodium 535 milligrams, Sugar 2 grams, TransFat 0 grams
PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl. Slowly add the milk, stirring as you go, until all the milk is incorporated. Add the remaining ingredients. Stir to combine. Set aside.
- For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together. Crack the eggs into another shallow dish and beat until combined. In a third shallow bowl, place the breadcrumbs. Season the pork with salt and pepper. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs. Warm the vegetable in a large skillet over medium heat. When the oil is hot place the breaded pork in the pan. Cook until golden and cooked through, about 4 to 5 minutes per side. Transfer the pork to a serving platter and serve with the sauce alongside.
LEMONY PORK PICCATA
A wonderful tender pork dish with a delicate piccata sauce. Very simple and really delicious.
Provided by Jackie Cree
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Pound pork chops between 2 sheets waxed paper or plastic wrap until very thin, about 1/8 inch.
- Mix flour, salt, and pepper together in a shallow bowl. Dredge both sides of each pork chop through flour mixture, shaking off any excess flour.
- Heat butter in a large skillet over medium heat until butter starts to sizzle. Add shallots and pork chops in 1 layer, working in batches if needed. Cook pork chops until golden brown and almost cooked through, 3 to 4 minutes per side. Transfer pork chops to a baking dish and lightly tent with aluminum foil, reserving the shallots and browned bits of food in the skillet.
- Bake pork chops in the preheated oven until cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Pour wine and chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Reduce heat and simmer until sauce is reduced by half, 2 to 5 minutes. Stir lemon juice into sauce.
- Drizzle sauce over pork chops and top with parsley, lemon zest, and capers.
Nutrition Facts : Calories 321.2 calories, Carbohydrate 14.3 g, Cholesterol 81.9 mg, Fat 15.8 g, Fiber 0.8 g, Protein 25.6 g, SaturatedFat 8 g, Sodium 184.6 mg, Sugar 0.6 g
PORK TENDERLOIN LEMON PICCATA
This pork tenderloin lemon piccata medallion recipe is simple, delicious and elegant for any date night or dinner with friends.
Provided by Sarah Mock
Categories Pork Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Slice the pork tenderloin into 1/2 inch medallions.
- Salt and pepper both sides of the medallions.
- Place the medallions in a zip top bag, leave it open, and gently pound the tenderloins thin.
- Combine the flour, parmesan cheese and Italian seasoning on a plate with a fork.
- Press the pork tenderloin medallions in the flour mixture. Be sure to cover all side with flour.
- Transfer to a clean plate.
- Heat the butter and olive oil in a heavy bottom, wide pan over medium high heat.
- Sear the medallions in the oil and flip to the second side when the first side has some lovely color on it. Remember what I always say, color equals flavor!
- Remove from the pan and place on a clean plate, cover with foil.
- Deglaze the pan with a cup of dry white wine. Deglazing a pan is adding a liquid to a hot pan to help lift the delicious, caramel bits of flavor off the bottom of a pan.
- Add the heavy cream.
- Add chicken stock.
- Here is where that tangy layer of flavor that lemon piccata is known for. Juice 2 lemons and add them to the sauce.
- Add 2 tablespoons of capers to the sauce. If you have never had capers before this is a great dish to try them in.
- Bring the sauce to a boil and add the pork tenderloin medallions back into the sauce.
- Allow the sauce to reduce and concentrate its flavors.
- Serve over cooked angel hair pasta.
Nutrition Facts : ServingSize 1, Calories 482 kcal, Carbohydrate 26 g, Protein 34 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 332 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 13 g
PORK CUTLETS WITH LEMON CAPER SAUCE
Breaded and seasoned pork cutlets are quick and easy to make! Serve them with a tangy lemon caper sauce for a flavor-packed meal!
Provided by Tanya Schroeder
Categories dinner, easy, quick meal
Time 35m
Number Of Ingredients 12
Steps:
- Place a large skillet over medium heat; add olive oil
- Place the flour, bread crumbs, salt, and thyme in a shallow bowl.
- In a separate bowl, whisk together the eggs and the water.
- Dredge the pork chops in the egg mixture, allow the excess to drip back into the bowl. Dip pork in flour mixture, turning to coat. Repeat with the remaining pork cutlets.
- Working in batches, add the pork to the hot skillet and heat for 3-4 minutes per side; or until golden brown. Remove pork and keep warm.
- Add butter to the same skillet, slowly stream in chicken broth whisking up any browned bits from the pork.
- Add lemon juice and capers, whisk. Bring sauce to a boil; reduce heat and simmer until sauce has reduced and thickened slightly.
- Serve sauce over pork.
Nutrition Facts : Calories 454 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 25 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 683 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
GREEK PORK TENDERLOIN
This Greek-inspired pork tenderloin gets its flavor from the oregano, rosemary and lemon peel mixture that's rubbed on prior to cooking. Each zesty bite tastes best with a bit of the minty-garlic yogurt sauce.
Provided by EatingWell Test Kitchen
Categories Diabetic Pork Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F. Trim fat from pork. In a small bowl combine lemon peel, oregano, salt, rosemary and pepper. Sprinkle over all sides of the pork and rub in with your fingers.
- In a large oven-going skillet heat oil over medium-high heat. Add roast to hot skillet; cook for 4 minutes or until browned, turning to brown all sides evenly. Transfer skillet to oven. Roast about 20 minutes or until an instant-read thermometer inserted into thickest portion of meat registers 145 degrees F. Remove from oven and let stand, covered, for 3 minutes.
- Meanwhile, for sauce, in a small bowl combine yogurt, mint and garlic. To serve, thinly slice pork and divide among four serving plates. Top with yogurt mixture.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 4 g, Cholesterol 76.3 mg, Fat 5.4 g, Fiber 0.5 g, Protein 26.2 g, SaturatedFat 1.5 g, Sodium 236.4 mg, Sugar 3.1 g
PORK MEDALLIONS WITH LEMON AND CAPERS
This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!
Provided by Penny Stettinius
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preparation:.
- Press pepper onto both sides of pork pieces.
- Heat 1 tablespoon butter in heavy large skillet over medium heat.
- Season pork with salt and pepper.
- Cook until just cooked through, about 4 minutes per side.
- Transfer to plates and keep warm.
- Add stock and lemon juice to skillet.
- Boil until reduced to 1/2 cup, about 7 minutes.
- Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.
Nutrition Facts : Calories 364.4, Fat 21.6, SaturatedFat 10.7, Cholesterol 144.6, Sodium 379.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 37
PORK MEDALLIONS WITH LEMON AND CAPERS
Categories Citrus Pork Sauté Low Carb Quick & Easy Low/No Sugar Dinner Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
- Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.
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- Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.
- Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.
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- Slice the pork tenderloin into 1½ ounce pieces (about 1½ inches wide). Using a meat pounder or meat mallet, flatten each piece of tenderloin. Be careful not to over pound the meat or it will break apart and turn into mush. Pound the meat toward and away from your body, never straight down onto the meat.
- Put the cutlets into a bowl and cover with buttermilk. Refrigerate the meat for at least 30 minutes up to a couple of hours. I have read that the calcium in the buttermilk is supposed to activate enzymes in the meat that break down proteins and I've also read buttermilk contains lactic acid that helps dissolve the meat's proteins. Not sure which is correct, but who cares, it works.
- While the cutlets are marinating, get the rest of your ingredients ready. We used shallow soup bowls to layout the dunking stations. One bowl contained the flour seasoned with salt, another holds the eggs that are beaten and then seasoned with ½ cup of cheese and the last bowl has the breadcrumbs mixed with the remaining cheese, oregano and salt.
- Using one hand for dredging in the flour and the other for dredging in the eggs and breadcrumbs, start dredging each cutlet in the flour being sure to shake off any extra before dredging in the eggs.
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- Place the pork slices between sheets of plastic wrap and pound into 1/4- to 1/8-inch-thick medallions. Season the pork all over with salt and pepper. On a large shallow plate, mix the flour, granulated garlic, lemon zest, and thyme. Turn the pork in the flour to coat evenly. Transfer to another large plate as you coat the medallions.
- In a large skillet, heat the EVOO, four turns of the pan, over medium-high. Working in batches, if needed, cook the pork, turning once, until browned on both sides, 4 to 5 minutes per batch. Transfer the pork to the baking sheet to drain while you make the sauce.
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- Combine the garlic, rosemary, lemon zest, one tablespoon oil, salt and pepper. Press this mixture onto the tenderloins.
- In a large skillet with an oven proof handle, heat 1 tablespoons of oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes.
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- Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
- Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.
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