Marinated Quick Fried Pork Medallions Food

PORK MEDALLIONS

Steps:

• Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
• The next day, preheat the oven to 350 degrees F.
• Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
• In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

MARINATED PORK MEDALLIONS

Steps:

• The Day Before:.
• Mash the garlic and salt to form a paste.
• Add the hot pepper paste and 1/2 tsp paprika.
• Coat the medallions with this paste and put them in a shallow dish.
• Pour the wine over all, make sure they are all covered.
• Refrigerate over night.
• How to cook them:.
• Remove medallions from the marinade; saving it for later.
• Heat olive oil over a medium-high heat.
• Add the onions sauteing until brown.
• Add the rest of paprika and cook for about 3 minutes.
• Cover and keep warm.
• In a large skillet pour in enough olive oil to 1/2 inch from the bottom.
• Heat to very hot but not smoking.
• Brown the medallions a few at a time without crowding.
• Fry about 1 minute on each side.
• Serve in crusty rolls with the onions.

MARINATED PORK MEDALLIONS

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.

PORK ESSENTIALS: MARINATED TENDERLOIN MEDALLIONS

Steps:

• 1. PREP/PREPARE
• 2. THE MARINADE
• 3. Gather your Ingredients (mise en place).
• 4. Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
• 5. Cook until the garlic begins to soften, but not burn, about 6 - 8 minutes.
• 6. Remove from the heat, stir in the lime juice and orange juice.
• 7. Chef's Note:Allow the marinade to cool down to room temperature.
• 8. Cut the pork tenderloin into thick medallions.
• 9. Add them to a non-reactive bowl, or Ziploc bag.
• 10. Pour the cooled marinade over the pork.
• 11. Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
• 12. After the prescribed time, remove the pork from the refrigerator.
• 13. Add the diced bacon to a sauté pan over medium-low heat.
• 14. Allow the diced bacon to slowly render their fat, and begin to crisp.
• 15. Remove from the pan, and drain on paper towels.
• 16. Increase the heat to medium, and cook the medallions until nice and brown, about 3 - 5 minutes per side.
• 17. Remove from the pan and reserve.
• 18. THE PAN SAUCE
• 19. Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
• 20. Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
• 21. Chef's Note: Season to taste with salt and pepper, before proceeding.
• 22. Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
• 23. Add the pork medallions, and drizzle with the remaining sauce.
• 24. PLATE/PRESENT
• 25. Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
• 26. Keep the faith, and keep cooking.

PORK MEDALLIONS GRILLED WITH HERB MARINADE

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.

~ MARINATED QUICK FRIED PORK MEDALLIONS ~

Steps:

• 1. In a ziplock baggie, add the tenderloin slices. Pour the wine, soy and ginger over the meat. Squish with fingers to make sure all meat is evenly in the liquid. Marinade for at eat 1 hour and flip bag halfway in between time.
• 2. In a large skillet, add oil and heat until shimmery over medium - med high heat. Drain pork and pat dry, lightly salt & pepper. I also sprinkled with some red pepper flakes. Dredge lightly into flour. Place in skillet evenly and saute on first side about 4 minutes or until golden.
• 3. Turn to other side and cook another 4 minutes or until pork is no longer pink.
• 4. Plate and serve hot.