PORK MEDALLIONS WITH PEAR-MAPLE SAUCE
I found this in Better Homes & Gardens while looking for heart healthy recipes. You wouldn't think it would be as delicious as it is since it is so easy and quick to make. I followed the reciipe exactly and can't find any reason to change one thing.
Provided by Patsy A.
Categories Healthy
Time 24m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from meat.
- Cut meat into ¼-inch slices.
- In a medium bowl combine rosemary, thyme, salt, and pepper.
- Add meat slices; toss to coat.
- In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
- Remove meat from skillet; set aside.
- In the same skillet combine pears, maple syrup, dried cherries, and white wine.
- Bring to boiling; reduce heat.
- Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
- To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.
Nutrition Facts : Calories 294.1, Fat 9.7, SaturatedFat 2.6, Cholesterol 74.8, Sodium 204.3, Carbohydrate 27.3, Fiber 2.8, Sugar 20.6, Protein 23.7
EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE
Thirty minutes is all you need to make this delicious and easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 16 g, Protein 30 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 402 mg, Sugar 14 g, UnsaturatedFat 4 g
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE
Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.
Provided by conniecooks
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 9.5, Cholesterol 80.9, Sodium 460.4, Carbohydrate 20.4, Fiber 0.9, Sugar 14.6, Protein 18.6
PORK MEDALLIONS WITH PEARS
"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa
Provided by Karen in MA
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare quinoa as label directs.
- Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
- Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
- Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
- Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
- Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6
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
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
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