Raspberry Rosemary Sauce On Pork Medallions Food

RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS

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 MEDALLIONS WITH ORANGE-ROSEMARY SAUCE

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.

RASPBERRY PORK MEDALLIONS

Steps:

• Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.

APRICOT-ROSEMARY PORK MEDALLIONS

Steps:

• Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

ROSEMARY PORK MEDALLIONS WITH PEAS

Steps:

• Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

ROSEMARY PORK WITH BERRY PORT SAUCE

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.

PORK MEDALLIONS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325.
• Cut each boneless pork chop into 2 pieces.
• In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
• Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
• Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
• In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
• In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
• Stir in the soup, sour cream, and broth.
• Pour mushroom and gravy mixture over the pork.
• Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
• NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE

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.

PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY

Steps:

• Cut tenderloin crosswise into 4 pieces.
• Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
• Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
• Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
• Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
• Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
• Remove meat from oven and cover with foil, allow to stand while making sauce.
• In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
• Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
• If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.

PORK CHOPS WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.