PORK MEDALLIONS WITH RIESLING SAUCE
Steps:
- Melt 2 tablespoons of the butter in heavy skillet over medium high heat. Add onion and garlic and sauté until golden brown, about 5 minutes. Transfer mixture to bowl. Season pork with salt and pepper. Dredge in flour, shaking off excess. Melt remaining 2 tablespoons of butter in same skillet over medium-high heat. Add pork and sauté about 4 minutes per side. Transfer pork to plate and cover with foil to keep warm. Add onion mixture, wine, peppercorns and herbs to same skillet and boil until sauce thickens, about 4 minutes. Add pork to skillet and heat through. Divide pork among plates. Add 1/4 cup chilled butter to sauce in skillet and whisk just until melted. Mix in pine nuts. Spoon sauce over pork and serve.
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
MEDALLIONS OF PORK WITH RIESLING SAUCE
This is a recipe that I adopted that sounds really delicious! The recipe is going to require a bit of editing to figure it out - I hope to prepare it soon.
Provided by Julesong
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper.
- Coat with flour; shake off excess.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
- Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
- Transfer pork to platter; tent with foil to keep warm.
- Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
- Add browned pork to skillet and heat through.
- Slice and divide pork among plates.
- Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
- Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.
Nutrition Facts : Calories 467.2, Fat 31.9, SaturatedFat 16, Cholesterol 116.3, Sodium 254.7, Carbohydrate 21.7, Fiber 1.6, Sugar 14.2, Protein 20.1
PORK MEDALLIONS IN ORANGE SAUCE
This is an adaption of recipe that was printed in TOH Light and Tasty, February/March. Serve this on top of rice to absorb the delicious orange sauce. Hope you enjoy.
Provided by PaulaG
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
- Remove meat from oven and cover with foil, allow to stand while making sauce.
- In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
- Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
- If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
MEDALLIONS OF PORK WITH RIESLING SAUCE
Make and share this Medallions of Pork With Riesling Sauce recipe from Food.com.
Provided by kstrating
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season pork with salt & pepper, coat in flour & shake off excess.
- Melt 2 T butter in heavy skillet over medium-high heat, add onion & garlic & saute until golden, about 5 minutes.
- Transfer mixture to bowl.
- Melt remaining 2 T butter in same skillet over medium-high heat, add pork & saute about 4 minutes per side.
- Transfer pork to plate; tent with foil to keep warm.
- Add onion mixture, wine, green peppercorns & herbs to same skillet & simmer until sauce thickens (about 4 minutes).
- Add pork back to skillet & heat through.
- Divide pork among plates.
- Add 1/4 C chilled butter to sauce in skillet & whisk just until melted & mix in pine nuts.
- Spoon sauce over pork & serve.
Nutrition Facts : Calories 1056.7, Fat 67.4, SaturatedFat 33.3, Cholesterol 234.3, Sodium 420.3, Carbohydrate 64, Fiber 4.1, Sugar 25, Protein 43
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
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- In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are golden, about 2 minutes; let cool.
- Season the pork medallions with salt and pepper, then coat in the flour. In a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the medallions and cook over moderately high heat until lightly browned on both sides and just cooked through, about 4 minutes. Transfer to a plate.
- Add the onion to the skillet and cook over moderate heat until softened and just beginning to brown, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Riesling, stock, raisins, vinegar and thyme and bring to a boil. Cook over high heat, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, about 2 minutes.
- Return the meat to the skillet and simmer until hot, about 1 minute. Transfer to a platter. Add the remaining 1 1/2 tablespoons of butter to the sauce and cook over moderate heat, swirling, just until the butter is melted. Pour the sauce over the pork, garnish with the toasted almonds and serve.
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