Mustard Pork Medallions Food

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PORK MEDALLIONS IN MUSTARD SAUCE



Pork Medallions in Mustard Sauce image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

HONEY MUSTARD BBQ PORK MEDALLIONS



Honey Mustard BBQ Pork Medallions image

These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 25m

Yield 4

Number Of Ingredients 5

1 Smithfield® Mesquite Seasoned Loin Filet
2 tablespoons honey
2 tablespoons stone ground mustard
1 ½ cups corn flake cereal, slightly crushed
2 tablespoons olive oil

Steps:

  • Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
  • Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
  • Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions With Mustard-Caper Sauce image

Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.

Provided by Tinat51796

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
2 tablespoons butter
1/2 cup shallot, sliced
2 cups low sodium chicken broth
4 tablespoons whipping cream
3 tablespoons drained capers
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
  • Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

MUSTARD PORK MEDALLIONS



Mustard Pork Medallions image

These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup seasoned dry bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1-1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

Steps:

  • Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.

Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

CREAMY MUSTARD PORK



Creamy mustard pork image

A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles

Provided by Phil Vickery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
350g pork fillet, thinly sliced
1 large onion , thinly sliced
1 garlic clove , crushed
100g chestnut or button mushrooms , sliced
100ml/3½ fl oz crème fraîche
1 rounded tbsp wholegrain mustard
a good handful of fresh basil

Steps:

  • Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
  • Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium

PORK MEDALLIONS IN A DIJON MUSTARD SAUCE



Pork Medallions in a Dijon Mustard Sauce image

Why don't we fancy things up a bit to head into the weekend. These seared Pork Medallions in a Dijon Mustard Sauce are a great Dinner for Two idea and quick and easy to boot. Take a look!

Provided by Julia Pinney

Categories     Main Course

Time 25m

Number Of Ingredients 12

4 Pork medallions
1 Teaspoon olive oil
2 Tablespoons butter
2 Cloves garlic (crushed)
1 Tablespoon paprika
1 Tablespoon dijon mustard
1 Tablespoon flour
1/2 Cup chicken stock
1/3 Cup heavy cream
1 1/2 Teaspoons coarse sea salt
1 Teaspoon fresh ground black pepper
Fresh chopped parsley (if desired for garnish)

Steps:

  • Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
  • Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
  • In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
  • Serve pork medallions with the sauce. Best served straight away.

Nutrition Facts : ServingSize 1 serving, Calories 517 kcal, Carbohydrate 9 g, Protein 33 g, Fat 39 g, SaturatedFat 20 g, Cholesterol 176 mg, Sodium 2097 mg, Fiber 1 g, Sugar 1 g

PORK MEDALLIONS IN APPLE MUSTARD SAUCE



Pork Medallions in Apple Mustard Sauce image

This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine.

Provided by Zaney1

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup chicken broth
2 tablespoons apple juice concentrate
4 1/2 teaspoons whole grain mustard
4 pork loin chops
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon fresh parsley, minced

Steps:

  • In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
  • Set aside.
  • Sprinkle pork chops with salt and pepper.
  • In a large nonstick skillet, heat oil.
  • Brown chops in the oil.
  • Remove and set aside.
  • Add the garlic to the pan.
  • Saute 1 minute.
  • Add reserved broth mixture, stirring to loosen the browned bits from the pan.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
  • Return pork to pan.
  • Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
  • Combine cornstarch and cold water and mix until smooth.
  • Add to the pan.
  • Bring to a boil.
  • Cook and stir for 2 minutes or til thickened.
  • Sprinkle with parsley and serve.

HONEY-MUSTARD PORK MEDALLIONS



Honey-Mustard Pork Medallions image

Brush this simple honey-mustard-garlic mixture onto pork before grilling to create a delicious dinner - ready in just 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 pound pork tenderloin
2 tablespoons honey
1 tablespoon yellow mustard
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 cup water
2 teaspoons packed brown sugar
1/8 teaspoon ground red pepper (cayenne)

Steps:

  • Cut pork into 1/4-inch slices. Mix remaining ingredients except water and brown sugar in shallow glass or plastic bowl. Add pork; turn to coat with marinade. Cover and refrigerate 15 minutes. Mix water and brown sugar until sugar is dissolved; set aside.
  • Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Remove pork from marinade; discard marinade. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
  • Reduce heat to low. Stir water mixture into drippings in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Drizzle sauce over pork.

Nutrition Facts : Calories 190, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 250 mg

PORK MEDALLIONS



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

CREAMY PORK TENDERLOIN MEDALLIONS



Creamy Pork Tenderloin Medallions image

This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.

Provided by Natasha Bull

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound pork tenderloin (cut into medallions)
Salt & pepper (to taste)
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic (minced)
1/2 teaspoon Dijon mustard
1/4 cup chicken broth
1/4 teaspoon Herbs de Provence ((or Italian seasoning))
1 cup heavy/whipping cream
1/2 tablespoon fresh parsley (chopped)

Steps:

  • Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
  • Season the pork with salt & pepper and coat each piece in flour.
  • Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
  • Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
  • Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
  • Stir in the fresh parsley and season with extra salt & pepper if needed.

Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 25 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 170 mg, Sodium 193 mg, Sugar 1 g, ServingSize 1 serving

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE



Pork Medallions with Mustard Cream Sauce image

Categories     Food Processor     Mustard     Pork     Sauté     Walnut     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces
3 1/2 cups fresh breadcrumbs made from French bread
1 cup chopped walnuts
1/3 cup chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Mustard Cream Sauce
Red Cabbage with Raspberries, Onions and Apples

Steps:

  • Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
  • Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.

MAPLE PORK MEDALLIONS



Maple Pork Medallions image

The secret's in the sauce! So quick and easy to prepare, this is a great weeknight meal idea.

Categories     Pork

Time 45m

Yield 4 portions

Number Of Ingredients 5

60 ml (1/4 cup) maple syrup
30 ml (2 tablespoons) Dijon mustard
125 ml (1/2 cup) 35% cooking cream
2 454-g (1-lb) pork fillets, cut into medallions
Salt and freshly ground pepper, to taste

Steps:

  • In a large saucepan, combine the maple syrup, Dijon mustard and cream.
  • Add the pork and cook uncovered for 30 minutes over medium heat, stirring occasionally.
  • Season with salt and pepper.

PORK MEDALLIONS WITH MUSTARD SAUCE



Pork Medallions with Mustard Sauce image

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

Steps:

  • Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
  • Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

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Hawaiian BBQ Pork Medallions Recipe - Home Chef. tip www.homechef.com. Marinate the Pork. In a large mixing bowl, combine teriyaki glaze, white portions of green onions, half the sesame oil, half the rice vinegar (reserve remaining of both for slaw dressing), and half the pineapple juice (reserve remaining for glaze).
From therecipes.info


PORK PAN FRIED PORK MEDALLIONS WITH CREOLE HONEY MUSTARD ...
Steps: Mix honey and mustard together in a bowl until thoroughly combined. Heat butter in a skillet over medium-high heat and lay pork chops into the hot butter. Sprinkle chops with half the garlic powder and cook until browned, about 3 minutes.
From tfrecipes.com


MAPLE-MUSTARD PORK MEDALLIONS - PLAIN.RECIPES
Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions saute very quickly. Saute pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to a pan and several pieces of pork - do not ...
From plain.recipes


CRISPY PORK MEDALLIONS - DAIRY FREE RECIPES
Crispy Pork Medallions is a dairy free main course. One portion of this dish contains around 25g of protein, 10g of fat, and a total of 222 calories. This recipe serves 4. Head to the store and pick up thyme, dijon mustard, olive oil, and a few other things to make it today.
From fooddiez.com


HONEY MUSTARD PORK MEDALLIONS RECIPES
Nutrition Facts : Calories 244.3 calories, Carbohydrate 14.1 g, Cholesterol 79.3 mg, Fat 8.8 g, Fiber 0.6 g, Protein 26.5 g, SaturatedFat 2.8 g, Sodium 366 mg, Sugar ...
From tfrecipes.com


PORK MEDALLIONS IN MUSTARD SAUCE - ALL INFORMATION ABOUT ...
Pork Medallions in Mustard Sauce Recipe: How to Make It top www.tasteofhome.com. 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 garlic cloves, minced 1 teaspoon cornstarch 2 tablespoons cold water 1 tablespoon minced fresh parsley Directions In a small bowl, mix broth, apple juice concentrate and mustard.Sprinkle pork with salt and pepper.
From therecipes.info


PORK MEDALLIONS WITH CRèME FRAîCHE AND MUSTARD SAUCE RECIPE
So quick to make, the creamy sauce keeps the pork succulent while the wholegrain mustard brings a lovely tang and texture to the dish. Plus, according to a study courtesy of condiment company Tracklements, wholegrain mustard is good for you and just 10g/0.3oz – or a heaped teaspoon – eaten every day, can help to achieve a healthy blood glucose and/or cholesterol …
From lovefood.com


PORK TENDERLOIN MEDALLIONS WITH MUSTARD SAUCE RECIPE ...
Pork Medallions with Mustard Sauce Recipe. Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest. In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute.
From foodnewsnews.com


HONEY-MUSTARD GLAZED PORK MEDALLIONS | FIERY FOODS ...
Using a sharp boning knife, remove the silverskin from the tenderloin. Slice the tenderloin into 1/2-inch medallions. In a large bowl, stir together honey, mustard, salt, pepper, cloves and chile powder. Add meat and turn to coat. Cover and refrigerate, turning meat occasionally, for at least four hours.
From fieryfoodscentral.com


COMFORT FOOD FRIDAY: PORK MEDALLIONS WITH CREME FRAICHE ...
Ingredients. 2 pork loin steaks. Sea salt and freshly ground black pepper. 1 tbsp olive or rapeseed oil. 1 small apple, quartered, cored and sliced. 1 medium leek, trimmed and cut into roughly 1cm slices. 200ml pork or chicken stock (made with ½ stock cube) 2 tsp Tracklements Robust Wholegrain ...
From thecourier.co.uk


RECIPE - MAPLE-MUSTARD PORK MEDALLIONS WITH TWO POTATOES
2 tbsp (25 mL) unsalted butter, divided. ⅓ to ½ cup (75 to 125 mL) milk, heated. PORK. 2 small pork tenderloins, each ¾ to 1 lb (375 to 500 g) Salt and freshly ground black pepper. 2 tbsp (25 mL) unsalted butter. 2 tbsp (25 mL) olive oil. ¼ cup (50 mL) grainy mustard. 2 …
From lcbo.com


HONEY MUSTARD PORK MEDALLIONS - ORGRAN
Marinate pork in honey, mustard, oil, lemon juice, salt & pepper for approx. 60 minutes. Coat medallions in breadcrumbs. Heat oil and fry until golden and cooked through. Serve with your choice of vegetables and enjoy.
From orgran.com


PORK MEDALLIONS WITH CREAM AND MUSTARD SAUCE
Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Lift out and keep hot. Continue until they are all cooked. Remove the pan from the heat and de–glaze the pan with the white wine. Add the cream and mustard, stirring. Re heat until the sauce bubbles and thickens slightly.
From bigoven.com


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