PORK MEDALLIONS
Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onions, mushrooms, and garlic in a rich and creamy brown gravy. Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice. Makes 6-8 servings.
Provided by Tiffany
Categories Main Dishes
Time 29m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 35 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 382 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY PORK MEDALLIONS
Make and share this Creamy Pork Medallions recipe from Food.com.
Provided by Jujucooks
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season flour with salt and pepper.
- On medium high heat, melt butter and oil together.
- Flour each medallions on all sides. Discard left over flour.
- Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
- Add garlic to pan and brown for a minute, without over cooking.
- Deglaze with white wine, reduce for a minute or two.
- Add dijon mustard and mix well.
- Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
- Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.
PORK TENDERLOIN WITH CREAMY HERB SAUCE
A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories! Serve with garlic mashed potatoes. A wonderful dish.
Provided by CARRIEKWF
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
- In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
Nutrition Facts : Calories 225.8 calories, Carbohydrate 3.3 g, Cholesterol 80.8 mg, Fat 12.9 g, Fiber 0.6 g, Protein 21.2 g, SaturatedFat 5.5 g, Sodium 98.5 mg, Sugar 0.5 g
PORK LOIN IN SOUR CREAM AND PAPRIKA SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim pork slices of all fat. Sprinkle with salt and pepper.
- Use one or two skillets large enough to hold the slices in one layer.
- Heat enough oil in the skillet or skillets to lightly cover the bottom. When it is quite hot, add pork slices. Cook over high heat until nicely browned on one side, about 45 seconds. Turn slices and cook on second side until nicely browned, about 2 minutes. Do not overcook or the meat will toughen. As the pieces are cooked, transfer them to a warm serving platter.
- Pour off most of the fat from the skillet and add the onions and red pepper strips. Sprinkle with paprika and stir. Cook over moderate heat about 2 minutes. Add the wine and broth and stir. Cook about five minutes or until reduced by half.
- Add heavy cream and stir. Add pork slices and coat well. Cover and cook over low heat about 20 minutes. Remove pork and stir in sour cream. Heat thoroughly. Spoon sauce over pork. Serve immediately.
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK WITH GARLIC CREAM SAUCE
This quick-cooking dish is a garlic lover's delight. The tender pork medallions are dressed in a creamy garlic sauce and sprinkled with sesame seeds. "It's a family favorite that's oh so good!" raves Elisa Lochridge of Beaverton, Oregon.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.
Nutrition Facts : Calories 255 calories, Fat 14g fat (6g saturated fat), Cholesterol 88mg cholesterol, Sodium 151mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
PORK MEDALLIONS WITH HERBED CREAM SAUCE
Pork loin medallions cooked with a light herby cream sauce. A perfect quick and easy weeknight dinner.
Provided by Stefani Hood
Number Of Ingredients 11
Steps:
- In a large straight sided skillet heat oil over medium high heat.
- Season pork slices with salt and pepper. Add to skillet and brown on both sides, about 2 minutes a side. It's ok if it is not cooked through at this step.
- Once pork is browned, remove to a plate. Add onions to pan and saute until soft, about 3 minutes. If the pan is too dry add a bit of olive oil.
- Add garlic and herbs to onions. Saute for about 1 minute.
- Add wine to onions and herbs. Deglaze the pan by scraping up the bits on the bottom with a wooden spoon.
- Add broth and brig to a boil. Reduce heat and stir in cream. Season with salt and pepper if needed. Do not boil once the cream is added. A gentle simmer is what you want.
- Add back in the pork to the cream sauce. Allow the sauce to thicken and the pork to cook through-about 5 minutes.
MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE
This simple recipe transforms pork medallions into a luxurious dish, serving them with a delicious creamy mushroom sauce.
Provided by English_Rose
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a heavy-based frying pan.
- Add in the pork medallions, fry for 2-3 minutes on each side.
- Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
- Remove the fillets from the pan and keep warm.
- Add the mushrooms to the frying pan and fry until slightly coloured.
- Add in the shallots, mixing well.
- Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
- Add in the white wine and cook briskly until reduced by half.
- Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
- Pour the mushroom cream sauce over the pork medallions and serve at once.
Nutrition Facts : Calories 500.2, Fat 28.5, SaturatedFat 16.2, Cholesterol 181.8, Sodium 186.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 38.2
PORK MEDALLIONS WITH BRANDY CREAM SAUCE
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.
PAN FRIED PORK MEDALLIONS WITH CREAMY WINE SAUCE
Tender, juicy pork medallions are served with a creamy wine sauce to create a mouthwatering meal. This whole recipe comes together in just about 20 minutes!
Provided by Mary Younkin
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
- Use a metal spatula to get underneath each one and flip them over. Don't worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate. Cover lightly with foil to keep warm.
- Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine, and cook for about 2 minutes.
- In a small cup, whisk the cornstarch, and paprika into the cream until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve. Enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 1 g, Protein 35 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 151 mg, Sodium 451 mg, ServingSize 1 serving
CREAMY PORK TENDERLOIN MEDALLIONS
This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
- Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Stir in the fresh parsley and season with extra salt & pepper if needed.
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 25 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 170 mg, Sodium 193 mg, Sugar 1 g, ServingSize 1 serving
CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE
Categories Herb Pork Roast Quick & Easy Yogurt Mayonnaise Pork Tenderloin Pan-Fry Capers Gourmet
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Make sauce:
- Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
- Cook pork:
- Put oven rack in middle position and preheat oven to 350°F.
- Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
- Whisk together flour, salt, and pepper in a shallow bowl.
- Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
- Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
- Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
- Serve pork with sauce, lemon wedges, and watercress.
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- Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1.5 - 2 inch disks. Flatten slightly with the palm of your hand. Season with salt and pepper.
- Heat oil in a large skillet to medium-high. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2-3 minutes per side, or until nicely seared. Remove to a plate and set aside.
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- Preheat oven to 325°F. Cut each tenderloin into 6 2-inch slices and pound to 3/4-inch thickness. Season both sides with salt and pepper.
- Melt butter with oil in a large skillet over medium-high heat. Working in batches, add pork and cook until lightly browned, about 1 minute per side. Place on a rimmed baking sheet and transfer to oven. Cook until internal temperature is 145°F, 18 to 20 minutes.
- Pour off fat from skillet, increase heat to high and add wine. Boil rapidly, scraping up browned bits, until reduced to 1 Tbsp., about 2 minutes. Add broth and cream. Bring to a simmer over medium-high heat and cook, stirring, until thickened, 10 to 12 minutes. Remove from heat and stir in mustard and cilantro. Taste and season with salt and pepper. Serve sauce over medallions.
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- When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side down in a single layer.
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- Heat the oil in a frying pan, then add the sliced onion and cook gently for 5 minutes until soft but not coloured. Stir through the crushed garlic and cook for another couple of minutes, then transfer everything from the pan to a bowl.
- Turn the heat up and add another splash of oil, if need be. Season the pork medallions and add to the pan, browning for a minute or so on each side. Return the onions to the pan, then pour in the wine and add the thyme sprigs. Bubble for a minute or so to cook off most of the alcohol, then add the chicken stock and simmer gently for 4-5 minutes, turning once, until the pork is cooked through.
- Meanwhile, heat the lentils according to the pack instructions, then fold through the wilted spinach. Taste, season and set aside. Stir the cream through the pork mixture and bubble for a couple of minutes more. Serve the pork medallions on top of the lentils with some of the sauce and onions spooned over.
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