Pork Medallions With Pears Food

PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY

Steps:

• Sprinkle pork with salt and pepper.
• Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
• Transfer meat to a plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
• Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
• Arrange pork on a platter and spoon the pear mixture on top.

PORK MEDALLIONS WITH PEARS

Steps:

• 1. Trim pork tenderloin of any fat and cut into 1" medallions. Press down with the heel of your hands. Sprinkle with salt and pepper.
• 2. In a large skillet, add olive oil then the pork medallions to pan on medium high heat and cook about 5-8 minutes until browned on each side. Transfer to a plate and cover with tinfoil to keep warm.
• 3. Lower the heat to medium, add fennel seeds and cook for 30 seconds stirring the whole time. Add green onions, 2/3 cup water and garlic, cook for 1 minute, stirring. Add pears, lemon juice and 1/4 t. salt. Cook for about 5 minutes or until the pears begin to soften.
• 4. Return pork to pan along with any juices. Continue cooking for about 5 minutes. Mix together in a bowl or measuring cup two cups of water and the two beef/chicken bouillons until they are dissolved. Add about 1/2 a cup of this to the pan to deglaze, scraping up any browned bits on the bottom. Add the rest of liquid and allow to simmer until reduced. ***My husband added this last part and it made the pork and the pears so tender they melted in your mouth and you could cut the pork with your fork. mmmmmmm
• 5. For the rice, put 2 1/2 cups of water into a pot, with 2 chicken bouillons, vegetable oil and salt. Bring to a boil. Add rice, bring back to a boil, cover and lower heat to low. Cook for 5 minutes.
• 6. Its amazing that something so good is so good for you. According to the magazine there is 415 calories, 9 g of fat per serving. Maybe slightly different with the changes that I made but minimal. Also, the original recipe calls for Quinoa instead of the Brown Rice. We changed it because that is what we prefer.

MEDALLIONS OF PORK WITH PEAR SAUCE

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.

PORK MEDALLIONS WITH PEAR-MAPLE SAUCE

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.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS

Steps:

• Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
• Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
• In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
• Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).