Pork Medallions With Chocolate Orange Sauce Food

PORK MEDALLIONS WITH CHOCOLATE-ORANGE SAUCE

Steps:

• Rinse the tenderloins under running water and dry well with paper towels. Trim off any visible fat and silver skin.
• Cut the tenderloins into 1-inch slices and with the flat meat mallet, pound until 3/4 inch thick. Sprinkle the slices with salt and pepper. You should have 24 to 28 slices total.
• Heat 2 tablespoons of the oil in a heavy 12-inch skillet. Add 6 to 7 of the pork slices taking care to crowd or they will not brown properly. Sear one side for 90 seconds or until brown. Turn slices and sear repeat.
• Remove the cooked meat to a warm plate and cover to keep warm. Repeat with additional slices.
• After cooking and removing the second batch of meat, pour in orange juice and scrape up browned bits with a wooden spoon. Pour orange juice mixture into a bowl and reserve.
• Pour the remaining 2 tablespoons oil into skillet and heat. Repeat procedure for third and fourth batches of meat.
• After removing the last batch of meat, return the orange juice to the skillet, scraping up any browned bits with a wooden spoon. Boil the juice until thickened, approximately 3 to 5 minutes.
• Stir in the chocolate and ginger until smooth; add the pork slices and heat through for 1 minute.
• Serve immediately.

PORK MEDALLIONS

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.

ORANGE PORK

Steps:

• Heat oil in a large heavy skillet over medium heat. Cook pork chops until evenly brown on both sides; remove from skillet. Pour in orange juice, soy sauce and sugar. Boil for 2 minutes, scraping the bottom of pan. In a small bowl, mix together water and cornstarch, and stir into sauce. Return pork to skillet and cook briefly until thickened and heated through.

PORK MEDALLIONS WITH ORANGE SAUCE

Steps:

• In a shallow dish, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick. Lightly dredge pork in flour mixture, turning to coat completely; tap off excess.
• In a 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in batches so as not to crowd pan, add pork; sear until browned, about 2 minutes per side. Transfer to a platter. Add more oil to skillet, if needed. Cover with foil.
• Add garlic; cook, stirring, until fragrant, about 1 minute. Add capers, if desired, and citrus juices. Bring to a boil, stirring up any browned bits from bottom of pan. Cook until sauce is slightly thickened, 2 to 3 minutes. Season with salt and pepper, as desired. Serve sauce over pork.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• In a small bowl, combine the orange juice, sherry or broth, ketchup, corn syrup and orange zest; set aside., Flatten pork to 1/4-in. thickness; sprinkle with rosemary, salt and pepper. In a large nonstick skillet, brown pork in oil. Remove and keep warm., Pour juice mixture into the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until liquid is reduced to 1 cup. Return pork to the pan; cover and simmer for 4-5 minutes or until tender.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
• Remove meat from oven and cover with foil, allow to stand while making sauce.
• In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
• Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
• If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.