Recipe For Pork Medallions Food

PORK MEDALLIONS

Steps:

• Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
• The next day, preheat the oven to 350 degrees F.
• Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
• In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

PORK MEDALLIONS

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.

PORK MEDALLIONS

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

PORK MEDALLIONS

Steps:

• Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a cleaver; pat both sides of medallions with flour, salt, and pepper.
• Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, 5-10 minutes; plate and sprinkle with lemon juice and parsley.

PORK MEDALLIONS

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.

SAUCY PORK MEDALLIONS

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.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

BARBECUED MEDALLIONS OF PORK

Steps:

• Preheat a charcoal grill or oven broiler.
• Sprinkle salt over medallions of pork. Combine all of the remaining ingredients in a mixing bowl and mix well. Place pork in marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not in the refrigerator, for 15 minutes.
• Place medallions on grill or on the tray of oven broiler. Cook about 5 minutes on one side, basting often. Turn and continue cooking, basting often, on second side about 5 minutes more or until done.

FLORENTINE PORK MEDALLIONS

Steps:

• Preheat oven to 325 degrees.
• Place tenderloin in baking dish sprayed with non-stick spray.
• Season with salt and pepper to taste.
• Bake 35-40 minutes or until desired doneness.
• When pork is done, remove from pan and keep warm.
• Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
• Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
• Slowly whisk in white wine; stir until smooth.
• Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• Gradually stir in milk; bring to a simmer.
• Cook over medium heat until smooth and thick, stirring constantly.
• Add chopped sun-dried tomatoes and spinach.
• Continue cooking until completely heated through. Mixture will be somewhat thick.
• Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• Arrange pork medallions on serving plate, top with spinach-tomato mixture.
• Season with salt and pepper, if desired.
• Sprinkle asiago cheese over the top and serve hot!

PORK MEDALLIONS

Steps:

• Place meat on a work surface. Using a sharp knife, carefully halve chops horizontally; you will have 4 thin pork medallions.
• In a large skillet, heat oil and butter over medium-high heat. Season pork with salt and pepper. Add pork, and sear for 2 minutes. Turn, and cook for 1 minute more.

PARMESAN PORK MEDALLIONS

Steps:

• Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

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.