PORK MEDALLIONS IN MUSHROOM GRAVY
This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!
Provided by Jen
Number Of Ingredients 18
Steps:
- Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
- Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
- Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
- Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.
MEDALLIONS OF PORK WITH RIESLING SAUCE
This is a recipe that I adopted that sounds really delicious! The recipe is going to require a bit of editing to figure it out - I hope to prepare it soon.
Provided by Julesong
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper.
- Coat with flour; shake off excess.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
- Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
- Transfer pork to platter; tent with foil to keep warm.
- Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
- Add browned pork to skillet and heat through.
- Slice and divide pork among plates.
- Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
- Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.
Nutrition Facts : Calories 467.2, Fat 31.9, SaturatedFat 16, Cholesterol 116.3, Sodium 254.7, Carbohydrate 21.7, Fiber 1.6, Sugar 14.2, Protein 20.1
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
MEDALLIONS OF PORK WITH RIESLING SAUCE
Make and share this Medallions of Pork With Riesling Sauce recipe from Food.com.
Provided by kstrating
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Season pork with salt & pepper, coat in flour & shake off excess.
- Melt 2 T butter in heavy skillet over medium-high heat, add onion & garlic & saute until golden, about 5 minutes.
- Transfer mixture to bowl.
- Melt remaining 2 T butter in same skillet over medium-high heat, add pork & saute about 4 minutes per side.
- Transfer pork to plate; tent with foil to keep warm.
- Add onion mixture, wine, green peppercorns & herbs to same skillet & simmer until sauce thickens (about 4 minutes).
- Add pork back to skillet & heat through.
- Divide pork among plates.
- Add 1/4 C chilled butter to sauce in skillet & whisk just until melted & mix in pine nuts.
- Spoon sauce over pork & serve.
Nutrition Facts : Calories 1056.7, Fat 67.4, SaturatedFat 33.3, Cholesterol 234.3, Sodium 420.3, Carbohydrate 64, Fiber 4.1, Sugar 25, Protein 43
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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- In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are golden, about 2 minutes; let cool.
- Season the pork medallions with salt and pepper, then coat in the flour. In a large skillet, melt 2 tablespoons of the butter in the olive oil. Add the medallions and cook over moderately high heat until lightly browned on both sides and just cooked through, about 4 minutes. Transfer to a plate.
- Add the onion to the skillet and cook over moderate heat until softened and just beginning to brown, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the Riesling, stock, raisins, vinegar and thyme and bring to a boil. Cook over high heat, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly, about 2 minutes.
- Return the meat to the skillet and simmer until hot, about 1 minute. Transfer to a platter. Add the remaining 1 1/2 tablespoons of butter to the sauce and cook over moderate heat, swirling, just until the butter is melted. Pour the sauce over the pork, garnish with the toasted almonds and serve.
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