PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE
Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.
Provided by DJM70
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 175 degrees.
- Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
- Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
- Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
- Pour sauce over the pork.
Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2
MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE
Categories Pork Sauté Quick & Easy Vinegar Cherry Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
- Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
- Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
PORK MEDALLIONS WITH CHERRY SAUCE
I tried this recipe yesterday. I used dried cranberries instead of cherries. They were cheaper. It's from Cooking Light. This recipe is a hearty meal for 2. I used 1 whole pork tenderloin and it gives more.
Provided by Boomette
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
- Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
- Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
- Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.
Nutrition Facts : Calories 260, Fat 6.6, SaturatedFat 2.2, Cholesterol 74.8, Sodium 437.3, Carbohydrate 24.9, Fiber 0.8, Sugar 15.9, Protein 24.5
MEDALLIONS OF PORK TENDERLOIN WITH DRIED FRUIT
Found this one in the Dallas Morning News and wanted to save. Sounds like a healthy, impressive dish that could be served for company. Later - I am adding a note now that I have made this dish. I would make double the sauce next time. It truly is a wonderful recipe. Give it a try!
Provided by TXOLDHAM
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
- In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
- To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
- Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
- Serve immediately.
MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE
Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 7
Steps:
- Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
- In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
- In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
- Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.
APPLE-CHERRY PORK MEDALLIONS
If you think you're too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. -Gloria Bradley, Naperville, IL
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.
Nutrition Facts :
PORK MEDALLIONS WITH CHERRY PORT SAUCE
After a Cook's Illustrated recipe, Sept 1997. Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you've got one, cover the pan with a splatter screen to prevent splattering.
Provided by DrGaellon
Categories Pork
Time 17m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 10
Steps:
- Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
- Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
- Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
- Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
- Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
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