Cranberry Mustard Pork Medallions Recipes Recipe For Shrimp

CRANBERRY PORK MEDALLIONS

Steps:

• In a large nonstick skillet, brown pork in oil for 3-4 minutes on each side. Remove and set aside. , In the same skillet, saute the onion, garlic and sugar until onion is caramelized and tender. Stir in the apple juice, cranberry juice, cranberries, mustard and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until sauce is reduced by half., Return pork to pan; heat through. Sprinkle with additional cranberries and rosemary if desired.

CRANBERRY-MUSTARD PORK MEDALLIONS

Steps:

• In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

PORK MEDALLIONS WITH CRANBERRY STUFFING

Steps:

• Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
• Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
• Spoon stuffing onto serving plates. Add meat; top with sauce.

CRANBERRY PORK MEDALLIONS

Steps:

• In a nonstick skillet, cook pork in oil for 3-4 minutes.
• (Don't overcook) Remove from pan and set aside.
• In the same skillet, saute onion, garlic and sugar until onion is caramelized and tender.
• Stir in apple juice, cranberry juice, cranberries, mustard, and rosemary.
• Bring to a boil.
• Reduce heat; simmer, uncovered for 5-6 minutes or until sauce is reduced by half.
• Return pork to pan and heat through.
• Serve pork topped with sauce.

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.

CRANBERRY PORK TENDERLOIN MEDALLIONS

Steps:

• Rinse pork; pat dry. Cut each tenderloin crosswise into 2-inch thick medallions.
• Combine cranberry juice, garlic, mustard, honey and worcestershire sauce in a large zip-top plastic bag.
• Add pork, turning to coat. Seal bag; chill at least 2 hours or up to overnight.
• Preheat oven to 350 degrees. Remove pork from bag and pat dry; discard marinade. Cook half of pork in 1 tablespoon hot oil in a large skillet over medium-high heat about 2 minutes per side or until browned, turning once. Transfer meat to a rimmed baking sheet. Repeat process with remaining oil and pork.
• Bake pork about 13 minutes until 140 degrees in center.
• Drizzle with pan juices. Serve immediately and garnish with cranberry sauce, if desired.

PORK MEDALLIONS WITH MUSTARD SAUCE

Steps:

• Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
• Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.