NUT-CRUSTED PORK MEDALLIONS
You'll think you're in the Deep South when you taste this dish. The honey, cornmeal and pecans give these medallions of pork that traditional Southern flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In large bowl, mix egg and honey. Add pork slices; toss to coat.
- In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.
Nutrition Facts : Calories 530, Carbohydrate 35 g, Cholesterol 105 mg, Fat 4, Fiber 3 g, Protein 25 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 19 g, TransFat 0 g
PECAN-CRUSTED PORK TENDERLOIN WITH BOURBON - MUSTARD SAUCE
Pecan-Crusted Pork Tenderloin with Bourbon - Mustard Sauce is perfect for elegant entertaining! It's easy, elegant and can be prepped ahead.
Provided by By: Carol | From A Chef's Kitchen
Categories Beef
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil, preferably non-stick and spray lightly with cooking spray.
- Rub the mustard evenly over the pork.
- Combine ground pecans, thyme, cayenne, salt and black pepper to taste and spread in a pan. Roll the tenderloin in the nut mixture, coating well on all sides.
- Transfer to the prepared baking sheet and spray the tenderloin with cooking spray.
- Bake for 25 to 30 minutes or to an internal temperature of at least 145 degrees.
- Meanwhile, prepare the sauce. Combine chicken broth, bourbon and cornstarch in a small saucepan.
- Bring to a boil. Reduce heat to medium-low.
- Whisk in sugar, Worcestershire, soy sauce and mustard and stir until smooth. Whisk in butter.
- Add salt to taste. Serve with pork.
Nutrition Facts : ServingSize 1, Calories 713 kcal, Carbohydrate 32 g, Protein 9 g, Fat 58 g, SaturatedFat 14 g, Cholesterol 45 mg, Sodium 1421 mg, Fiber 7 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 41 g
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
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
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PANKO-ALMOND-CRUSTED PORK MEDALLIONS WITH CARROTS
Panko bread crumbs and chopped almonds make the perfect crust for this pork tenderloin dish. Serve with baby carrots and salsa and get ready to take a bow.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Pound meat to 1/2-inch thickness. Mix mayo and mustard in medium bowl until blended. Reserve 3 Tbsp. mayo mixture; mix with salsa. Refrigerate until ready to use.
- Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture. Place on foil-covered baking sheet sprayed with cooking spray.
- Bake 15 min. or until done (145ºF). Meanwhile, bring 1-1/2 qt. water to boil in medium saucepan. Add carrots; cook 5 to 7 min. or until tender.
- Remove meat from oven; let stand 3 min. Drain carrots. Serve with meat and salsa mixture.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
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PARMESAN CRUSTED PORK MEDALLIONS | THE BLOND COOK
From theblondcook.com
Cuisine AmericanCategory Main CourseServings 4Total Time 21 mins
- Place bread crumbs, parmesan cheese, salt and pepper in a large resealable bag. Seal and shake well to combine. Add pork medallions and shake well to evenly coat pork.
- Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium heat. Add 1/2 of the pork medallions and cook for approximately 4 minutes on each side, or until browned and no longer pink in the middle. Place on a plate lined with paper towels. Repeat with the second 1/2 of pork medallions.
JUICY PAN SEARED PORK MEDALLIONS RECIPE | DIETHOOD
From diethood.com
5/5 (25)Total Time 30 minsCategory DinnerCalories 230 per serving
- Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.
CRISPY PORK MEDALLIONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (33)Calories 210 per servingServings 4
- Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.
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