Medallions Of Pork With Sweet Red Pepper Sauce Food

PORK MEDALLIONS WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 350 F. Trim fat from tenderloin and slice into 1 1/2 inch rounds. Spread walnuts on a baking sheet and toast about 8 minutes; put on a plate to the side.
• In a small bowl, stir together cumin, 1/2 tsp salt, 1/2 tsp paprika. Rub spice mixture into pork and set to the side.
• Sauce: in a food processor, combine walnuts and garlic. Add roasted peppers, vinegar, remaining 1 1/4 tsp paprika, cayenne and 1/4 tsp salt. Whirl until smooth. **Add liquid from bell pepper jar if thinner texture desired.
• Heat large pan or wok to medium heat and coat with cooking spray. Working in batches, add pork rounds in a single layer and cook until brown about 2 minutes per side. Use a meat thermometer to ensure an internal temperature of 140F.
• Remove to plate and spoon sauce on each pork round.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE

Steps:

• Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
• Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
• Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
• Transfer meat to a warm serving dish and keep warm.
• Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
• Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

PORK MEDALLIONS WITH PORT WINE AND DRIED CHERRY PAN SAUCE

Steps:

• Whisk together the first five ingredients. Set aside.
• Slice tenderloin into 1" slices. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan. Season with salt and pepper.
• Add oil to a medium skillet (not non-stick). Heat over medium heat until it shimmers. Cook pork until golden brown, 2-4 minutes on each side. Remove to a plate.
• Add sauce mixture to pan. Scrape any fond (brown bits) up off the bottom of the pan. Bring to a boil and reduce by half, 3-5 minutes. Off heat, whisk butter into sauce. Spoon over pork and sprinkle with parsley.

PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE

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.
• Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

MEDALLIONS OF PORK WITH RIESLING SAUCE

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.

PORK MEDALLIONS WITH CHERRY SAUCE

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.