PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE
These crispy pork medallions are treated to a refreshing strawberry sauce that's ideal for a springtime or summer meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.
Nutrition Facts : Calories 422 calories, Fat 25g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 811mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE
Make and share this Pork Medallions With Garlic-Strawberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Flatten pork to 1/4-inch thickness; sprinkle with salt and pepper.
- Place the flour, eggs, and bread crumbs in separate shallow bowls.
- Dip pork in flour, eggs, then bread crumbs.
- In a large skillet over medium heat, cook the pork in 1/4 cup butter until the juices run clear; remove and keep warm.
- Meanwhile, place the strawberries in a food processor; cover and process until blended; set aside.
- In the same skillet, saute garlic in remaining butter; add pureed strawberries, water, and bouillon; heat through.
- Serve pork with sauce; garnish with sliced strawberries.
Nutrition Facts : Calories 534.6, Fat 30.9, SaturatedFat 17, Cholesterol 228, Sodium 915.4, Carbohydrate 31.8, Fiber 2.9, Sugar 4.9, Protein 31.9
PORK TENDERLOIN MEDALLIONS WITH STRAWBERRY SAUCE
Pork tenderloin paired with strawberries is a heavenly match, made even more special with a tangy feta garnish. Serve with roasted spring vegetables. -Katherine Wollgast, Florissant, Missouri
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids., Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm., Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into skillet., Return pork to the pan. Bring to a boil. Reduce heat; cook and stir 2 minutes or until sauce is thickened and pork is tender. Top each serving with cheese, onions and remaining strawberries.
Nutrition Facts : Calories 244 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 649mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
SAUTEED PORK TENDERLOIN MEDALLIONS
Steps:
- In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
- To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.
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 TENDERLOIN WITH STRAWBERRY LOQUAT SAUCE
This tasty recipe was given to me by Impera_Magna in response to a request for recipes containing loquats. I used presliced boneless pork loin chops instead of a whole tenderloin and substituted Splenda for the sugar. The results were fantastic! The Madeira gives the fruit sauce an amazing flavor. For those who have never had loquats, they are a small subtropical fruit that taste similar to a plum.
Provided by islandgirl77551
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the pork tenderloin in half so that in fits into a medium sized skillet.
- Season pork with salt & pepper to taste.
- Heat the olive oil and 1/2 tablespoon of butter in skillet over medium heat.
- Add tenderloin, brown on all sides for about 2 minutes, cover skillet and reduce to low heat.
- Cook tenderloin until it registers 150°F on a meat thermometer.
- Remove tenderloin from skillet and cover to keep warm.
- Drain excess fat from skillet.
- Add loquats, strawberries and sugar to skillet and sauté just until fruits are soft, about 30 seconds.
- Stir in Madeira wine with wooden spoon, scraping up any browned bits from the bottom of the skillet.
- Add meat juices from the tenderloin to the skillet and simmer for 1 minute.
- Add remaining butter to skillet and stir until melted, then remove from heat.
- Slice tenderloin into 1/4 inch thick slices, place on warmed serving platter and spoon fruit sauce over meat.
- Serve immediately.
Nutrition Facts : Calories 204.1, Fat 9.3, SaturatedFat 3.3, Cholesterol 78.7, Sodium 56.7, Carbohydrate 2.8, Fiber 0.4, Sugar 2, Protein 23.4
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut pork loin into even, 1/2-inch medallions.
- Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
- Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
- Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
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