Peppered Pork Medallions In Tangy Mushroom Sauce Food

PEPPERED PORK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE

Steps:

• Heat the butter in a heavy-based frying pan.
• Add in the pork medallions, fry for 2-3 minutes on each side.
• Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
• Remove the fillets from the pan and keep warm.
• Add the mushrooms to the frying pan and fry until slightly coloured.
• Add in the shallots, mixing well.
• Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
• Add in the white wine and cook briskly until reduced by half.
• Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
• Pour the mushroom cream sauce over the pork medallions and serve at once.

PORK MEDALLIONS IN BALSAMIC MUSHROOM SAUCE

Steps:

• Slice Pork Loin diagonally into 1/2" medallions.
• Salt and Pepper each side of medallions.
• In a large skillet melt butter and add olive oil heat to medium high heat.
• Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
• Remove pork and set aside.
• Add Stock to skillet scraping bottom of pan, bring to rolling boil.
• Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
• Stir occasionally and reduce by 1/2.
• Add medallions (and any juices from them) to the skillet and combine well.
• Lower heat to medium low and let simmer about 10 minutes.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
• Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

PORK MEDALLIONS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325.
• Cut each boneless pork chop into 2 pieces.
• In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
• Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
• Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
• In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
• In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
• Stir in the soup, sour cream, and broth.
• Pour mushroom and gravy mixture over the pork.
• Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
• NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.

PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE

Steps:

• Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
• Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
• Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.