PORK MEDALLIONS WITH POMEGRANATE SAUCE
Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat., In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm., In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.
Nutrition Facts : Calories 425 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 346mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 2g fiber), Protein 30g protein.
EASY GARLIC GINGER GLAZED STICKY PORK
Tender strips of pork glazed with a sticky, sweet, spicy, garlicky, gingery sauce that is as easy as stirring a few things together in a pan, this fast, soul-satisfying meal is easy enough for rookie cooks, but delicious enough to keep sophisticated cooks and eaters happy.
Provided by Rebecca Lindamood
Categories Main Dish
Time 25m
Number Of Ingredients 9
Steps:
- In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
- Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
- Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
- Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 71 mg, Sodium 723 mg, Sugar 24 g, ServingSize 1 serving
PORK TENDERLOIN WITH POMEGRANATE SAUCE
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Categories Fruit Juice Pork Sauté Quick & Easy Dinner Vinegar Meat Pork Tenderloin Spice Fall Healthy Pomegranate Cinnamon Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
- While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.
PORK MEDALLIONS IN MUSTARD SAUCE
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
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
MARINATED PORK MEDALLIONS WITH A GINGER-APPLE COMPOTE
Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.
Provided by adam
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 45.4 g, Cholesterol 110.1 mg, Fat 31.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.2 g, Sodium 239 mg, Sugar 39 g
PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE
From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.
Provided by ratherbeswimmin
Categories Pork
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
- Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
- Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
- Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
- In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
- Add pork back to skillet; cook 3 minutes or until pork is done.
- Remove pork from pan using a slotted spoon; keep liquid in skillet.
- In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
- Cook 30 seconds or until slightly thick.
- Serve sauce over pork; sprinkle with green onions.
Nutrition Facts : Calories 240.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 635.3, Carbohydrate 7.8, Fiber 0.5, Sugar 3.4, Protein 24.2
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
PORK MEDALLIONS WITH GARLIC-GINGER-POMEGRANATE SAUCE
Make and share this Pork Medallions With Garlic-Ginger-Pomegranate Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.
- Add pork; marinate in refrigerator 2 hours, turning bag occasionally.
- Remove pork from bag, reserving marinade.
- Sprinkle pork with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.
- Preheat oven to 350°.
- Heat oil in a large ovenproof skillet over med-high heat.
- Add pork; cook 5 minutes, browning all sides.
- Pour reserved marinade over pork; bake in oven for 10 minutes or until a thermometer reads 160°.
- Remove pork from pan; let stand 10 minutes; cut crosswise into 8 pieces.
- Combine 1 tablespoon water and cornstarch, stir with a whisk.
- Bring marinade to a boil over med-high heat.
- Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.
- Serve sauce over pork; sprinkle with cilantro.
Nutrition Facts : Calories 193.8, Fat 7.9, SaturatedFat 2.4, Cholesterol 74.8, Sodium 724.8, Carbohydrate 5, Fiber 0.3, Sugar 0.3, Protein 24.5
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