Sweet Onion Pork Medallions Food

SWEET ONION PORK MEDALLIONS

Steps:

• Season the pork with salt and black pepper.
• Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
• Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
• Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.

PORK MEDALLIONS

Steps:

• Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
• Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
• Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
• Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
• If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS

Steps:

• In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
• Set the sauce aside.
• Cut the pork tenderloin, crosswise, into 4 equal size pieces.
• Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
• Season both sides with salt and fresh ground black pepper.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
• Using tongs, transfer the pork to a plate and reserve.
• Add the butter to the pan, along with the pineapple chunks.
• Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
• Add the reserved sauce and bring the mixture to a boil over medium-high heat.
• Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
• Return the pork back to the pan and heat through to finish the cooking.
• When pork is done to your liking, turn the heat off.
• Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
• Garnish with the chives or green onions as desired.

PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE

Steps:

• Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
• Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
• Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
• Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK TENDERLOIN WITH GLAZED SWEET ONIONS

Steps:

• Preheat oven to 375°F.
• Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes.
• Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes.
• Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably.
• Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes.
• An instant-read thermometer inserted into the pork should read 155-160°F.
• Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes.
• Slice and serve on warmed individual plates with the glazed onions.

BACON WRAPPED PORK MEDALLIONS

Steps:

• Preheat the oven to 400 degrees F.
• In a large non-stick pan over medium-high heat, cook the bacon strips until about half-cooked.
• Mix all the Spice Rub ingredients in a small bowl.
• Rub the spice mixture onto the pork tenderloin BEFORE cutting it into medallions.
• Wrap each medallion in a piece of bacon and secure it with a toothpick.
• Place a seasoned cast-iron skillet over high heat and once hot, add the pork medallions and cook on both sides until browned 3-4 minutes.
• Spoon over a bit of the released bacon fat onto each medallion and transfer the skillet into the oven. Bake for 15-20 minutes.
• Remove toothpicks before serving and sprinkle medallions with chopped fresh parsley.
• Serve!

PORK MEDALLIONS WITH CHILI-MAPLE SAUCE

Steps:

• Cut tenderloin crosswise into 6 slices. Using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness. Sprinkle with salt, pepper, and five-spice powder.
• Heat oil in large skillet over high heat. Add pork; cook until brown and cooked through, about 3 minutes per side. Transfer to platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup, about 2 minutes. Pour sauce over pork; sprinkle with green onion.

SWEET ONION PORK MEDALLIONS

Steps:

• Season the pork with salt and black pepper.
• Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
• Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
• Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.