CRISPY PORK MEDALLIONS
CRISPY PORK MEDALLIONS take pork tenderloin to a whole new level. This is an easy, cheesy oven-baked pork recipe the whole family will love.
Provided by TidyMom
Categories Main Dish
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 400° F. Line a rimmed baking sheet with foil, then spray a wire rack with cooking spray and place it on the baking sheet, and set aside.
- Cut tenderloin into 1-inch slice medallions.
- Lay medallions on a cutting board and cover with plastic wrap. Pound each piece with a kitchen mallet until all pieces are about 1/2-inch in thickness.
- Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions.
- Place the breadcrumbs and seasoned salt in a shallow bowl and coat each slice of cheese-covered pork in the bread crumbs. Then place on the wire rack/baking sheet.
- Spray the pork with cooking spray and bake in the center of the oven for 20-30 minutes or until a meat thermometer inserted into the center of the medallions registers 145°F. Remove from the oven and let rest just a few minutes before serving.
- Optional, garnish with chopped parsley, and serve with a drizzle of ranch dressing or pork gravy.
Nutrition Facts : Calories 508 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 41 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 4 medallions, Sodium 855 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
CRISPY PORK MEDALLIONS
Delicious tender pork medallions in a crispy garlic and cheese coating. A meal all the family will love in just a few minutes.
Provided by Charlotte Oates
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Lay your pork medallions between 2 sheets of clingfilm. Gently bash them with a rolling pin until they're about half the thickness from when you started (you want them firm enough so that they flatten slightly, but not so hard that they start to break apart).
- Finely grate the parmesan cheese (35g). Make your crispy coating by mixing together the Japanese panko breadcrumbs (75g), garlic granules (1 tsp), grated parmesan cheese and a pinch of salt in a large flattish bowl (I have a little taste to check the amount of salt is right at this point).
- You now want to coat the pork medallions in the breadcrumbs. Put the plain flour (1 heaped tbsp) into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined. Dip your pork medallion into the flour and ensure it's fully coated. Then dip it into the egg, again ensuring it's fully coated. Finally dip it into the breadcrumb mix, ensuring it's fully coated once again. Place the medallion onto a plate and repeat until all of the medallions are coated.
- Add olive oil to a large frying pan (you want there to be a thin coating of oil across the whole pan). Heat on a low-medium heat until hot. Once hot, add the pork medallion and fry for 2 minutes, flip them over and cook for a further 1-2 minutes until the pork is cooked through and the breadcrumbs are golden. Once cooked, remove the medallions from the pan and place onto a sheet of kitchen towel to soak up any excess oil. Leave to rest for a couple of minutes before serving.
Nutrition Facts : ServingSize 2 medallions, Calories 304 kcal, Fat 13.3 g, SaturatedFat 4.6 g, Carbohydrate 16.9 g, Sugar 0.8 g, Fiber 0.7 g, Protein 27.3 g, Sodium 200 mg
PORK MEDALLIONS
Steps:
- Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
- In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
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.
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
HONEY MUSTARD BBQ PORK MEDALLIONS
These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
- Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
- Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.
Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g
CRISPY PORK MEDALLIONS RECIPE - (4/5)
Provided by luvs2cook
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°. 2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE
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
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
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 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 TENDERLOIN MEDALLIONS WITH CRISPY PROSCIUTTO
Making these appetizing medallions are a different way to bring pork tenderloin and thinly shaved prosciutto to the table. This is a tasty dish that can be prepared in a short time. When served, this recipe is always a great success with family or friends to relish.
Provided by Daniel
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 2 ounces small pieces. Season each piece with salt, pepper, and minced rosemary. Roll each piece of tenderloin in a 1/2 slice of prosciutto, keeping it in place with a toothpick if needed.
- In a large skillet, heat 3 tablespoons of olive oil on medium. When hot, place the minced garlic and wrapped tenderloins in the skillet. Be sure to space them apart so they will caramelize well. If they all don't fit in the skillet, cook in them batches. Cook one side until golden and crispy. Turning only once, flip the other side and cook until crispy and golden and the center is no longer pink.
- Transfer to a platter, add a drizzle of extra olive oil and balsamic on top of each portion.
Nutrition Facts : Calories 402.2, Fat 19.1, SaturatedFat 4.4, Cholesterol 164.1, Sodium 715.1, Carbohydrate 1.9, Fiber 0.1, Sugar 1.2, Protein 52.3
More about "crispy pork medallions recipes"
CRISPY PORK MEDALLIONS RECIPE | MYRECIPES
From myrecipes.com
5/5 (33)Calories 210 per servingServings 4
- Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.
MAPLE PORK MEDALLIONS | RICARDO
From ricardocuisine.com
PORK MEDALLIONS IN MUSHROOM GRAVY (EASY, ONE SKILLET …
From carlsbadcravings.com
PORK TENDERLOIN MEDALLIONS - 4 WAYS OF COOKING THEM
From finedininglovers.com
CRISPY PORK MEDALLIONS RECIPE | SAY MMM
From saymmm.com
CRISPY PORK TENDERLOIN MEDALLIONS - STEVE DOES FOOD
From stevedoesfood.com
CRISPY PORK TENDERLOIN | RICARDO
From ricardocuisine.com
CRISPY PORK MEDALLIONS - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
CRISPY PORK MEDALLIONS RECIPE | RECIPE | PORK MEDALLION RECIPES, …
From pinterest.ca
ROSEMARY LEMON PORK MEDALLIONS + VIDEO | KEVIN IS COOKING
From keviniscooking.com
BEST CRISPY PORK STIR FRY RECIPE - HOW TO MAKE PORK STIR FRY
From delish.com
ASIAN PORK MEDALLIONS RECIPE | MYRECIPES
From myrecipes.com
HOW TO COOK PORK MEDALLIONS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY PORK MEDALLIONS - MY RECIPE MAGIC
From myrecipemagic.com
10 BEST HEALTHY PORK MEDALLIONS RECIPES - YUMMLY
From yummly.com
PARMESAN CRUSTED PORK MEDALLIONS | THE BLOND COOK
From theblondcook.com
10 BEST PORK MEDALLIONS MARINATED RECIPES | YUMMLY
From yummly.com
CRISPY PORK SCHNITZEL - SIMPLY DELICIOUS
From simply-delicious-food.com
QUICK AND EASY PORK MEDALLIONS - SIMPLY HAPPENINGS
From simplyhappenings.com
CRISPY PORK MEDALLIONS - BIGOVEN.COM
From bigoven.com
CRISPY PORK MEDALLION RECIPE - YOUTUBE
From youtube.com
PAN-SEARED PORK TENDERLOIN MEDALLIONS RECIPE | COOKING LIGHT
From cookinglight.com
CRISPY PORK MEDALLIONS - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
PORK MEDALLIONS WITH CORN, TOMATOES AND BACON - THE SEASONED …
From theseasonedmom.com
MARY'S CRISPY PORK (CHICKEN) MEDALLIONS - BIGOVEN.COM
From bigoven.com
CRISPY PORK MEDALLIONS - DAIRY FREE RECIPES
From fooddiez.com
CRISPY PORK MEDALLIONS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRISPY PORK MEDALLIONS | RECIPE IN 2021 | PORK MEDALLIONS, …
From pinterest.ca
PAN FRIED PORK MEDALLIONS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CHEDDAR-CRUSTED PORK TENDERLOIN MEDALLIONS RECIPE - HOME CHEF
From homechef.com
PORK TENDERLOIN MEDALLIONS WITH CRISPY BAKED POTATOES
From cookwewill.com
WHAT TO SERVE WITH PORK MEDALLIONS? 7 SIDE DISHES THAT WILL …
From cookindocs.com
PORK MEDALLIONS RECIPE JAMIE OLIVER - CHEFS & RECIPES
From chefsandrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love