Creamy Pork Medallions Recipe Jamie

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CREAMY PORK MEDALLIONS



Creamy Pork Medallions image

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

1 pork loin, cut into 1 inch medallions
3/4 cup flour
1 cup white wine
1 cup heavy cream
3 minced garlic cloves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

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.

CREAMY PORK TENDERLOIN MEDALLIONS



Creamy Pork Tenderloin Medallions image

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

1 pound pork tenderloin (cut into medallions)
Salt & pepper (to taste)
Flour for dredging
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic (minced)
1/2 teaspoon Dijon mustard
1/4 cup chicken broth
1/4 teaspoon Herbs de Provence ((or Italian seasoning))
1 cup heavy/whipping cream
1/2 tablespoon fresh parsley (chopped)

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

PORK MEDALLIONS WITH HERBED CREAM SAUCE



Pork Medallions with Herbed Cream Sauce image

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

2 Tablespoons olive oil
8 pork loin slices
1/2 onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh rosemary, chopped
2 Tablespoons fresh sage, chopped
2 Tablespoons fresh parsley, chopped
1 cup white wine
1/2 cup chicken broth
1/2 cup heavy cream
salt and pepper

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.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE



Crisp Pork Medallions With Creamy Caper Sauce image

Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor. Courtesy Gourmet Magazine.

Provided by Sandi From CA

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup plain yogurt (6 oz, preferably whole milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper
1 1/2-1 3/4 lbs pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry breadcrumb
1 cup vegetable oil, for pan frying
watercress (optional) or other baby greens (optional)

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 ¼" 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 them 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 baking sheet.
  • Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
  • Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
  • Serve pork with sauce, lemon wedges and watercress.

PORK MEDALLIONS WITH BRANDY CREAM SAUCE



Pork Medallions with Brandy Cream Sauce image

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

12 ounces uncooked linguine
1 pound pork tenderloin, cut into 1-inch slices
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter, divided
1-3/4 cups sliced baby portobello mushrooms
5 green onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/4 cup brandy
2 tablespoons minced fresh thyme
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 plum tomatoes, seeded and chopped
2 tablespoons shredded Parmesan cheese

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



Pan Fried Pork Medallions with Creamy Wine Sauce image

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

1 1/2 pounds pork tenderloin
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/3 cup white wine
1/2 teaspoon chicken base
1/2 cup heavy cream
1/2 teaspoon cornstarch
1 dash paprika
2 teaspoons chopped fresh Italian parsley

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

PORK MEDALLIONS



Pork Medallions image

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

2 Pork Tenderloins (approximately 1-1.5 lbs each)
1 tbsp Olive or Canola Oil
3 tbsp Butter
8 oz Sliced Mushrooms
1/2 cup Chopped Yellow Onion
1 tbsp Minced Garlic
1/4 cup All-Purpose Flour
2 cups Chicken Broth
1 tbsp Worcestershire Sauce
1 tsp Rosemary
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 cup Cold Water
3 tbsp Cornstarch

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

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE



Medallions of Pork With a Cream and Mushroom Sauce image

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

8 (3 ounce) pork medallions
2 ounces butter
salt & freshly ground black pepper
6 ounces button mushrooms, sliced
2 shallots, thinly chopped
1/4 cup dry sherry
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon parsley, chopped

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 MUSHROOM SAUCE



Pork Medallions With Mushroom Sauce image

Cutting the boneless chops into medallions and baking them in a creamy bath is a great way of overcoming the meat's inherent dryness. Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Can be served over rice or noodles, if desired.

Provided by Noni Suzanne

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

6 boneless pork chops (thicker cut)
2 eggs
2 tablespoons water
1 teaspoon crushed dried rosemary
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1 cup crusting blends with panko breadcrumbs
4 -5 tablespoons canola oil
1/2 lb fresh mushrooms, sliced
3 -4 tablespoons butter
2 (10 3/4 ounce) cans cream of chicken soup, undiluted
2 cups sour cream
1/2 cup chicken broth

Steps:

  • Preheat oven to 325.
  • Cut each boneless pork chop into 2 pieces.
  • In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
  • Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
  • Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
  • In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
  • In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
  • Stir in the soup, sour cream, and broth.
  • Pour mushroom and gravy mixture over the pork.
  • Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
  • NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.

CREAMY MUSTARD PORK



Creamy mustard pork image

A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles

Provided by Phil Vickery

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

1 tbsp olive oil
350g pork fillet, thinly sliced
1 large onion , thinly sliced
1 garlic clove , crushed
100g chestnut or button mushrooms , sliced
100ml/3½ fl oz crème fraîche
1 rounded tbsp wholegrain mustard
a good handful of fresh basil

Steps:

  • Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
  • Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.

Nutrition Facts : Calories 522 calories, Fat 34 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.89 milligram of sodium

PORK MEDALLIONS



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

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