Elegant Pork Medallions In Stilton Cider Sauce Recipes

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APPLE CIDER-BRAISED PORK MEDALLIONS



Apple Cider-Braised Pork Medallions image

Delicious pork medallions in a simple apple cider sauce.

Provided by ensie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 (1 1/4 pound) pork tenderloin
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
¾ cup low-sodium chicken broth
¾ cup apple cider

Steps:

  • Cut pork into eight 1 1/4-inch thick medallions.
  • Mix flour, salt, and pepper together in a bowl. Dredge pork medallions in flour mixture and shake off any excess.
  • Heat butter and oil in a large skillet over medium-high heat until butter melts, 1 to 2 minutes. Cook pork in the hot skillet until lightly browned, about 4 minutes per side, working in batches if necessary. Transfer to a plate; cover with aluminum foil to keep warm.
  • Pour off and discard any fat remaining in the skillet. Return skillet to medium-high heat and pour in chicken broth and apple cider. Increase heat to high and bring to a boil. Boil rapidly, stirring with a wooden spoon to pick up browned bits on the bottom of the skillet, until liquid is reduced by 1/2, about 5 minutes.
  • Return pork to the skillet, reduce heat to medium, and cook, turning occasionally, until sauce is syrupy and pork is slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center of a medallion should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 288.9 calories, Carbohydrate 12.5 g, Cholesterol 77.3 mg, Fat 15.7 g, Fiber 0.3 g, Protein 23.5 g, SaturatedFat 5.8 g, Sodium 365.9 mg, Sugar 5.6 g

PORK MEDALLIONS WITH APPLE CIDER GRAVY



Pork Medallions with Apple Cider Gravy image

Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 lb pork tenderloin, cut crosswise into 1/2-inch slices
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup butter or margarine
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup apple cider
1/4 cup chicken broth
1 tablespoon chopped fresh rosemary leaves
Fresh rosemary sprigs, if desired

Steps:

  • Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
  • In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
  • Serve pork with cider gravy. Garnish with rosemary sprigs.

Nutrition Facts : ServingSize 1 Serving

PORK MEDALLIONS WITH DIJON SAUCE



Pork Medallions with Dijon Sauce image

"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 9

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3 green onions
1/3 cup white wine or chicken broth
1/2 cup fat-free evaporated milk
4 teaspoons Dijon mustard

Steps:

  • Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

PORK MEDALLIONS WITH CIDER SAUCE



Pork Medallions With Cider Sauce image

Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)

Provided by KLBoyle

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs pork tenderloin, cut into 2 inch medallions (should make about 8)
1 tablespoon oil
1 cup apple cider
1 tablespoon apple cider vinegar
1/2 cup dry white wine
salt and pepper, to season

Steps:

  • Heat large skillet over med-high heat and add oil.
  • Season pork with salt and pepper lightly on each side.
  • Sear pork about 5 minutes on each side or until brown.
  • Add cider, vinegar and wine and bring to a boil.
  • Cover and cook 5 more minutes.
  • Remove lid and reduce heat to med., simmer 5 more minutes.
  • Remove pork to a plate and keep warm.
  • Simmer liquids until reduced to 1/2 cup.
  • Spoon sauce over pork and enjoy!

Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35

ELEGANT PORK MEDALLIONS IN STILTON CIDER SAUCE



Elegant Pork Medallions in Stilton Cider Sauce image

I had this meal at a lovely restaurant and then found a similar recipe on a blog. It's TO DIE FOR and could not be easier to make! It would be great to serve to guests or as the main course for a romantic dinner! It is perfection served with Asparagus and Mashed Potatoes.

Provided by ms.susan

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pork tenderloin, cut into inch thick rounds
2 tablespoons flour
2 tablespoons butter
1 small onion, finely diced
3 1/2 ounces Stilton cheese, crumbled
1/4 cup table cream
1/4 cup cider
12 fresh rosemary leaves, chopped
1 cup chicken stock
salt and pepper, to taste

Steps:

  • Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
  • Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
  • Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
  • Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
  • Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
  • Toss the pork in the sauce and serve, garnished with a sprig of rosemary.

PORK MEDALLIONS WITH GLAZED APPLES AND CIDER SAUCE



PORK MEDALLIONS WITH GLAZED APPLES AND CIDER SAUCE image

Categories     Pork     Sauté

Yield 8 servings

Number Of Ingredients 15

SAUCE:
2 1/2 TBLS UNSALTED BUTTER
4 GARLIC CLOVES, MINCED
1 TBS DRY MUSTARD
1 1/2 TBLS ALL PURPOSE FLOUR
3 CUPS CHICKEN STOCK OR CANNED LOW SALT BROTH
3 CUPS BEEF STOCK OR CANNED UNSALTED BROTH
2 CUPS APPLE CIDER
APPLES:
8 TBLS UNSALTED BUTTER
8 LARGE GOLDEN DELICIOUS APPLES, CORED, EACH CUT INTO 8 WEDGES
1/2 CUP PACKED GOLDEN BROWN SUGAR
2 1/4 LBS PORK TENDERLOIN, CUT INTO 1" THICK ROUNDS
2 TBLS BUTTER
1/2 CUP CALVADOS OR APPLEJACK

Steps:

  • FOR SAUCE: Melt butter in heavy large saucepan over medium heat. Add garlic and mustard and saute 30 seconds. Add flour and stir 2 minutes. Gradually whisk in stocks and cider. Boil until reduced to sucess consistency, stirring occasionally, about 45 minutes. FOR APPLES: Melt 4 tbls butter in large skillet over medium high heat. Add half of apples and half of sugar,. Saute until apples soften about 5 minutes. Place in a bowl. Repeat with 4 tbls butter, apples and sugar. Combine all apples in skillet. Can be made 4 hours ahead. Keep at room temperature. FOR PORK: Pound pork between sheets of waxed paper to 1/2" thickness. Coat with flour. Melt butter in another large skillet over high heat. Add pork in batches; saute until cooked, about 2 mintues per side. Transfer to plate. Return all pork to skillet. Remove from heat. Add Calvados; ignite with match. When flmaes subside, return skillet to heat; boil until most liquid evaporates. Bring sauce to simmer, stirring occassionally. Rewarm apples. Serve pork apples and cider sauce.

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Top Asked Questions

How to make Stilton cider sauce with pork tenderloin?
DIRECTIONS Cut the tenderloin into 1" thick rounds. Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent. Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
How to cook pork medallions with cream and cider?
Method Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened.
What kind of sauce to use on pork medallions?
The rich cider sauce and earthy chard are great with pork, all topped with apple and bacon scraps. Read more about sharing. Put the pork between two sheets of greaseproof paper and bash them with a rolling pin until 2cm/¾in thick.
How long do you cook a pork tenderloin medallion?
Soo delish! Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Add the medallions and sear them 2 to 3 minutes per side, until golden brown.

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