Mediterranean Pork Medallions Food

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TUSCAN PORK MEDALLIONS



Tuscan Pork Medallions image

Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

3/4 pound pork tenderloin, cut into 1-inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
2 thin slices prosciutto or deli ham, chopped
2 garlic cloves, minced
1-1/2 teaspoons minced fresh sage or 1/2 teaspoon dried sage leaves
2 tablespoons balsamic vinegar
1/2 cup heavy whipping cream
3/4 cup chopped plum tomatoes
4 fresh basil leaves, thinly sliced
1 teaspoon grated Parmesan cheese

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.

Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.

PORK MEDALLIONS



Pork Medallions image

Quick and easy way to saute slices of pork tenderloin. Made extra wonderful with a sprinkling of fresh lemon juice.

Provided by sugarpea

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 pork tenderloin, cut into medallions,1/2 ",thick
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons butter
1/2 lemon, juice of
2 tablespoons finely chopped parsley

Steps:

  • Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a cleaver; pat both sides of medallions with flour, salt, and pepper.
  • Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, 5-10 minutes; plate and sprinkle with lemon juice and parsley.

Nutrition Facts : Calories 81.5, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 42.2, Carbohydrate 6.6, Fiber 0.3, Sugar 0.2, Protein 0.9

GREEK PORK TENDERLOIN MEDALLIONS



Greek Pork Tenderloin Medallions image

I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.

Provided by TXOLDHAM

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon fresh oregano, chopped or 1/2 teaspoon oregano, dried
1 garlic clove, minced
1 lb pork tenderloin
1 cup chicken broth
1 tablespoon lemon peel, grated
1 tablespoon fresh lemon juice
1 tablespoon capers, rinsed (optional)
2 teaspoons cornstarch
1 tablespoon olive oil

Steps:

  • Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
  • Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
  • In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
  • Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.

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