Sesame Coated Pork Medallions With Thai Style Citrus Glaze Food

ASIAN PORK MEDALLIONS

Steps:

• In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.

GLAZED ASIAN PORK MEDALLIONS

Steps:

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

CITRUS GLAZED PORK LOIN

Steps:

• Preheat oven to 350 degrees.
• For the glaze: In a small saucepot add canola oil and saute onions and garlic until translucent. Then add chipotle and arbol chilies and continue to cook until chiles start to toast. Then add cracked black pepper and deglaze with Worcestershire sauce and orange juice. Reduce orange juice until starts to thicken. Then add in your favorite barbecue sauce and reduce to low heat. Continue cooking for about 15 minutes. Season with hot sauce, lemon juice and to taste with salt. Strain barbecue sauce and set aside.
• For the porkloin: On a large sheet pan rub the porkloin with olive oil and season with salt and cracked pepper. Roast in a 350 degree oven (basting with the citrus glaze about every 15 minutes) until the internal temperature is about 140 degrees. Let meat set up for about 5 minutes and slice.

SESAME-COATED PORK MEDALLIONS WITH THAI-STYLE CITRUS GLAZE

Steps:

• In a bowl, combine all the coating ingredients except the sesame seeds. Add the pork, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
• Meanwhile, prepare the citrus glaze. Mix the citrus juices with the ginger in a non-reactive saucepan. Bring to a boil and boil vigorously for ten minutes. Add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should NOT be thick enough to coat the back of a spoon). Taste the sauce--it should have a tangy citrus flavor. Adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
• Place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides. Set aside to dry slightly.
• In a large non-stick skillet , heat the oil over medium-high heat. Put in the pork and cook until toasty brown on one side, about 2 minutes. Turn and cook for two minutes more. Add the citrus sauce and cook for 1 minute more, turning the pork medallions to coat well.
• Divide the lettuce among four plates and top each with 3 or 4 pieces of pork. Spoon some more sauce over the tops and garnish with the cilantro sprigs. Serve with steamed rice and a stir-fried vegetable of your choice.

GLAZED PORK MEDALLIONS

Steps:

• Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.

SESAME SAKE PORK MEDALLIONS

Steps:

• Combine sake cooking wine, sugar, sesame oil and cornstarch. Stir to dissolve cornstarch; set aside.
• Cut pork into 1/2-inch slices; season with salt and pepper to taste. Press half the sesame seeds onto one side of each medallion. Melt butter in 12-inch saute pan. Cook pork, seed side down, over medium-high heat until lightly browned, about 8 minutes. While cooking, press remaining sesame seeds onto tops of medallions. Turn over and continue to cook 4-6 minutes. Increase heat to high, add sauce and cook 2 minutes or until sauce bubbles and thickens slightly. Serve pork medallions drizzled with sake sauce. Sprinkle with any remaining sesame seeds and green onion.

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 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.

GLAZED PORK MEDALLIONS

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.

SESAME PORK TENDERLOIN

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.