Raspberry Rosemary Sauce On Pork Medallions Food

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RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS



Raspberry Rosemary Sauce on Pork Medallions image

Make and share this Raspberry Rosemary Sauce on Pork Medallions recipe from Food.com.

Provided by Chocolatl

Categories     Raspberries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

5 teaspoons vegetable oil, divided
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
8 -10 slices orange zest
1 garlic clove, minced
1 1/4 teaspoons dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1 small bay leaf
6 ounces raspberries, divided
1/4 cup fresh orange juice
1/2 cup white wine
1 1/4 cups chicken stock
4 boneless center cut pork chops
1/4 cup flour
salt (optional)
pepper (optional)
green onion top, for garnish

Steps:

  • Heat 2 teaspoons oil in medium saucepan over medium heat.
  • Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
  • Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
  • Add 1/4 cup raspberries, orange juice, and wine.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
  • Add stock.
  • Return to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Remove from heat and set aside.
  • At this point sauce may be refrigerated until ready to use.
  • Preheat oven to 350°.
  • Pat pork dry.
  • In large, oven-proof skillet, heat remaining oil over high heat.
  • Dust pork evenly with flour on both sides, patting off excess.
  • When oil is very hot, add pork and cook until well-browned, about 3 minutes.
  • Turn pork over.
  • Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
  • Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
  • Add any juices on platter.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
  • Serve meat with sauce, reserved raspberries, and green onion tops.

PORK TENDERLOIN WITH RASPBERRY SAUCE



Pork Tenderloin With Raspberry Sauce image

Pork tenderloin is baked and then sauteed in a mixture of shallots, garlic, white wine and vinegar, whisked with mustard and raspberry preserves for a great combination of savory and sweet. The sauce really compliments the pork and this is impressive enough for company, but quick enough to put together for a weeknight meal. This is great served with wild rice and steamed asparagus.

Provided by Epi Curious

Categories     < 60 Mins

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
3 tablespoons butter
2/3 cup white wine
1/2 cup seedless raspberry preserves
2 tablespoons grainy mustard
2 tablespoons shallots, finely chopped
1/2 teaspoon garlic, minced
2 tablespoons raspberry vinegar

Steps:

  • Heat butter in an oven proof saucepan. Add tenderloin and quickly brown on all sides. Transfer tenderloin to oven and take in a preheated 400 degree oven for 15-20 minutes.
  • Return saucepan to stove top; remove tenderloin and keep warm. Add shallots and garlic to drippings in pan and saute til transparent. Deglaze pan by adding wine and vinegar all at once. Boil until mixture is thickened. Add preserves and cook on medium heat until mixture is thick and glossy. Whisk in mustard, making sure sauce is well combined. Remove from heat. Slice the meat and transfer to plates; drizzle sauce over and serve.

Nutrition Facts : Calories 537.6, Fat 21.2, SaturatedFat 9.7, Cholesterol 172.6, Sodium 271.9, Carbohydrate 30.1, Fiber 0.7, Sugar 20, Protein 47.3

PORK MEDALLIONS WITH ORANGE-ROSEMARY SAUCE



Pork Medallions With Orange-Rosemary Sauce image

Make and share this Pork Medallions With Orange-Rosemary Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil, divided
cooking spray
1 tablespoon instant minced garlic
1/2 cup dry red wine
1/2 teaspoon dried rosemary, crumbled
2 tablespoons tomato paste
3/4 cup fat-free chicken broth
1/4 cup orange juice

Steps:

  • Trim fat from pork, and cut crosswise into 1 inch thick pieces.
  • Place each piece between 2 sheets of heavy-duty plastic wrap;.
  • flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
  • Sprinkle both sides of pork with pepper and salt.
  • Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
  • Add pork; cook 3 minutes on each side or until done.
  • Remove pork from pan; set aside.
  • Heat 1 tsp oil in pan.
  • Add garlic; saute 45 seconds.
  • Stir in wine and rosemary, scraping pan to loosen browned bits.
  • Add tomato paste; cook 2 minutes.
  • Stir in broth and orange juice; cook until thick (about 6 minutes).
  • Serve pork with sauce.

GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

Make and share this Glazed Pork Medallions recipe from Food.com.

Provided by lets.eat

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (1 1/4 lb) pork tenderloin
1/4 teaspoon salt
1/3 cup orange marmalade
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon fresh gingerroot, minced
1/8 teaspoon red pepper flakes, crushed

Steps:

  • Cut pork into 1 inch slices and flatten to 1/4 inch thickness; sprinkle with salt. In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan.In a small bowl combine the remaining ingredients; pour over the pork and turn to coat. Heat through.

Nutrition Facts : Calories 261.1, Fat 7.7, SaturatedFat 2.6, Cholesterol 93.6, Sodium 257.7, Carbohydrate 18.3, Fiber 0.2, Sugar 16.3, Protein 29.2

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE



Pork Medallions with Raspberry-Balsamic Sauce image

When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into 1-inch slices
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

Steps:

  • Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 271 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 107mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 23g protein.

RUTH CHRIS'S RASPBERRY ROSEMARY MARTINI



Ruth Chris's Raspberry Rosemary Martini image

I had this wonderful drink while eating at Ruth Chris in Reston VA! They were so kind to give me the recipe! Cooking time is shaking time!

Provided by CIndytc

Categories     Beverages

Time 6m

Yield 1 serving(s)

Number Of Ingredients 7

1 1/2 ounces raspberry infused vodka
1 ounce orange-flavored liqueur
1 ounce lime juice, freshly squeezed
1 ounce cranberry juice
1 teaspoon simple syrup
4 raspberries, muddled
i rosemsry sprig and 2 raspberries (to garnish)

Steps:

  • Ill cocktail shaker with ice. Add muddled raspberries and everything but garnish.
  • Shake well and strain into chilled martini glass.
  • Pierce 2 raspberries onto rosemary sprig . Put into drink and serve.

Nutrition Facts : Calories 131.3, Fat 0.1, Sodium 1.7, Carbohydrate 7.3, Fiber 0.6, Sugar 4.4, Protein 0.2

CREAMY PORK MEDALLIONS



Creamy Pork Medallions image

Make and share this Creamy Pork Medallions recipe from Food.com.

Provided by Jujucooks

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 pork loin, cut into 1 inch medallions
3/4 cup flour
1 cup white wine
1 cup heavy cream
3 minced garlic cloves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Steps:

  • Season flour with salt and pepper.
  • On medium high heat, melt butter and oil together.
  • Flour each medallions on all sides. Discard left over flour.
  • Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
  • Add garlic to pan and brown for a minute, without over cooking.
  • Deglaze with white wine, reduce for a minute or two.
  • Add dijon mustard and mix well.
  • Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
  • Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

MUSHROOM PORK MEDALLIONS



Mushroom Pork Medallions image

What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.

Provided by ReeLani

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
all-purpose flour
1 egg
1 tablespoon water
1/2 cup seasoned dry bread crumb
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1 cup chicken broth
2 tablespoons dry white wine
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
1/2 cup milk

Steps:

  • Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
  • Dust pork slices lightly with flour.
  • Beat egg and water together.
  • Dip pork into egg mixture, then into bread crumbs.
  • Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
  • Remove pork from the skillet; keep warm.
  • In same skillet sauté mushrooms in butter.
  • Stir in the 2 tbls flour; cook until flour is very lightly browned.
  • Gradually stir in broth, wine, thyme and pepper.
  • Bring to a boil; simmer 1 minute.
  • Add milk; simmer until thickened, stirring occasionally.
  • Spoon mushroom sauce over pork.
  • Serve with couscous or rice.

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