Pork Medallions With Chili Maple Sauce Food

SPICED PORK MEDALLIONS WITH BOURBON SAUCE

Steps:

• In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE

Steps:

• Slice the pork tenderloin crosswise into 1/2" inch pieces.
• Place each medallion between two pieces of plastic wrap on a flat surface.
• Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
• In a skillet heat the olive oil and garlic over medium heat.
• Add the pork medallions and brown on each side for 3-4 minutes.
• Remove to a warmed platter and season with salt & pepper.
• In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
• Add the Dijon mustard, the fresh rosemary, and the chicken stock.
• Reduce over medium heat by one-quarter.
• Add the maple syrup and Balsamic vinegar.
• Reduce till slightly thickened.
• Add remaining butter and stir to thicken.
• Serve warm over medallions with couscous or rice pilaf.

PORK MEDALLIONS WITH CHILI-MAPLE SAUCE

Steps:

• Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.
• Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.

MAPLE PORK MEDALLIONS

Steps:

• Marinade: In an hermetic bag, mix all ingredients of the marinade.
• Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
• Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
• Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
• Serve medallions and garnish with spiced pecans.

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE

Steps:

• Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
• Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
• Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
• Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
• Return the rest of the cooked pork to the pan.
• Pour in the maple-balsamic sauce and cook for 1 minute.
• Garnish with scallions.

MAPLE-CHILI GLAZED PORK MEDALLIONS

Steps:

• Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
• Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.