Elegant Pork Medallions In Stilton Cider Sauce Recipes

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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 CHARCUTERIE SAUCE



Pork Medallions with Charcuterie Sauce image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

12 slices pork tenderloin, each 1/2-inch thick
Extra-virgin olive oil, for liberal drizzling
Kosher salt and freshly ground black pepper
4 tablespoons butter
2 shallots, finely chopped
3 tablespoons flour
A splash sherry or white wine
2 cups chicken stock
2 tablespoons grainy mustard
12 cornichons, halved or thinly sliced
Sliced baguette, for serving

Steps:

  • Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
  • Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
  • Serve 3 medallions on each plate with lots of sauce, with bread alongside.

PORK MEDALLIONS



Pork Medallions image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
2 oranges

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.

MEDALLIONS OF PORK WITH RED-WINE SAUCE



Medallions of Pork With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon grated fresh ginger
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 whole clove
1/2 cup dry red wine
1 teaspoon balsamic vinegar
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2 tablespoons butter

Steps:

  • Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
  • Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
  • Drain the pork medallions and pat dry. Reserve the marinade.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
  • In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams

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

PARMESAN PORK MEDALLIONS



Parmesan Pork Medallions image

Categories     Bread     Sauce     Pork     Bake     Parmesan     Boil

Yield serves 4, 3 ounces pork and 1/2 cup asparagus per serving

Number Of Ingredients 10

Olive oil spray
1/4 cup all-purpose flour
1/4 cup egg substitute
1/2 cup plain dry bread crumbs
1/2 teaspoon dried Italian seasoning, crumbled, and 1 teaspoon dried Italian seasoning, crumbled, divided use
1 pound pork tenderloin, all visible fat discarded, cut crosswise into 12 slices
12 ounces fresh asparagus (12 to 15 medium spears)
1 8-ounce can no-salt-added tomato sauce
2 tablespoons crumbled soft goat cheese
1 1/2 tablespoons shredded or grated Parmesan cheese

Steps:

  • Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.
  • Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.
  • Bake for 25 minutes.
  • Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.
  • While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.
  • In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.
  • Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.
  • nutrition information
  • (Per Serving)
  • Calories: 267
  • Total Fat: 4.5g
  • Saturated: 2.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 1.5g
  • Cholesterol: 77mg
  • Sodium: 254mg
  • Carbohydrates: 23g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 31g
  • Dietary Exchanges
  • 1 Starch
  • 2 Vegetable
  • 3 Very Lean Meat

PORK MEDALLIONS IN MUSTARD SAUCE



Pork Medallions in Mustard Sauce image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SAUCY PORK MEDALLIONS



Saucy Pork Medallions image

Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 tsp. oil
1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices
1 can (10 oz.) HEINZ HomeStyle Roasted Turkey Gravy
1/4 cup KRAFT Zesty Italian Dressing
3 cups frozen peas
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
  • Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
  • Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g

PORK MEDALLIONS WITH MUSTARD SAUCE



Pork Medallions with Mustard Sauce image

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

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.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

ELEGANT PORK LOIN ROAST



Elegant Pork Loin Roast image

This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it. Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

Provided by JESHENBA

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 3h30m

Yield 8

Number Of Ingredients 10

1 (4 pound) boneless pork loin roast
¼ cup Dijon mustard
2 tablespoons packed brown sugar
1 ½ cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
¾ cup red wine
¼ cup packed brown sugar
⅛ teaspoon ground cloves
2 teaspoons cornstarch

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast.
  • Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C).
  • During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking.
  • When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
  • Slice the roast, and pass the sauce for guests to serve themselves.

Nutrition Facts : Calories 370.5 calories, Carbohydrate 41.8 g, Cholesterol 79.4 mg, Fat 9 g, Fiber 2.8 g, Protein 27.4 g, SaturatedFat 2.8 g, Sodium 240.9 mg, Sugar 33 g

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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2020-05-19 Place pork in the bottom of the skillet once it’s very hot. Cook the pork on one side for 3 minutes, flip, then cook an additional 3 minutes. Set the pork tenderloin medallions to the side while making the gravy. Sauté the mushrooms and onions in butter and scrape up any browned bits left on the bottom of the pan from the pork.
From simplyhappenings.com


PORK MEDALLIONS WITH GRAINY MUSTARD SAUCE RECIPE
Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil.
From myrecipes.com


PORK MEDALLIONS WITH APPLE CIDER GLAZE - JULIE BLANNER
2020-09-29 In a small bowl, combine vinegar, cider, oil, honey, garlic, rosemary and mustard. Set aside. Preheat oven to 350° F. Season pork with salt and pepper on both sides. Add a thin layer of oil to grease the bottom of a skillet (cast iron preferred) and warm to medium-high heat.
From julieblanner.com


MEDITERRANEAN PORK MEDALLIONS - FOR THE LOVE OF COOKING
Combine all of the ingredients together in a large zip lock bag. Let the pork marinate in the refrigerator for 2 hours. Coat a grill pan with cooking spray then heat over medium-high heat. Once the skillet is hot, lay the pork medallions down in the pan and cook until golden brown, about 4 minutes. Turn the pork over and cook for an additional ...
From fortheloveofcooking.net


EASY PORK TENDERLOIN WITH MAPLE-BALSAMIC SAUCE RECIPE
2020-07-25 Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to ⅓ of a cup. Turn off the heat and whisk in the dijon mustard. Meanwhile, slice the pork tenderloin into 8 equal pieces.
From thewanderlustkitchen.com


PORK MEDALLIONS WITH SAUCE | RECIPELION.COM
By: Helene DSouza from Masala Herb. " A pork medallions recipe prepared and served with a lemon rosemary wine sauce. The meat is first cooked in the pan on all sides. Next, the meat is taken out of the skillet and the sauce is prepared from scratch in the same pan. The whole dish doesn't take more than 25 minutes to prepare and cook.
From recipelion.com


APPLE TOPPED PORK MEDALLIONS WITH CALVADOS CREAM SAUCE
2019-11-09 Add last tablespoon of butter to skillet. Cook shallots over medium heat til soft, about 2 minutes. Add thyme, then Calvados. Scrape up browned bits and allow Calvados to reduce to a glaze. Stir in cream and cider and cook till thickened, about 3 minutes. Season with salt and pepper if desired. Reheat apples.
From thatskinnychickcanbake.com


ROSEMARY LEMON PORK MEDALLIONS + VIDEO | KEVIN IS COOKING
2019-02-13 Pork medallions recipe notes. In a skillet melt 2 tablespoons of butter and the olive oil. Sauté on each side until golden brown and edges are crispy. Remove medallions from pan and keep warm. Add the garlic to the skillet and cook for a minute. Add the other 2 tbsp of flour to the pan and stir, cook for a minute.
From keviniscooking.com


SAUTEED PORK TENDERLOIN MEDALLIONS WITH A CIDER CREAM …
2017-10-05 Add the butter and apple slices to the hot skillet. Sear them on each side until well browned, 3-4 minutes total. Add the garlic and saute for a few seconds. Then add the bourbon and let that mostly cook off, about 10 seconds. Add the cider, cream, mustard, and thyme leaves. Pour in the juices from the meat as well.
From justalittlebitofbacon.com


PORK MEDALLIONS WITH BLUE CHEESE SAUCE - PLATED CRAVINGS
2017-12-21 Heat the olive oil and 1 Tbsp butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
From platedcravings.com


PORK MEDALLIONS WITH HERB CREAM SAUCE - THERE'S ALWAYS PIZZA
2019-01-29 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.
From theresalwayspizza.com


GLAZED PORK MEDALLIONS - READY SET EAT
1 large pork tenderloin, trimmed, sliced into medium-sized medallions. 1 tbsp. (15 mL) vegetable oil. 1/2 medium onion, chopped. 1 cup (250 mL) mushrooms, thinly sliced. 1/2 red and/or green pepper, diced. 1/2 cup (125 mL) your choice of Cooking Sauce: VH® Honey Garlic Sauce. VH® Medium Garlic Sauce. VH® Teriyaki Sauce.
From readyseteat.ca


PORK MEDALLIONS WITH LEMON GARLIC SAUCE RECIPE - ADD A PINCH
1 pork tenderloin 1 pound, trimmed. . 1/4 teaspoon salt divided. . 1/4 teaspoon black pepper + ⅛ teaspoon, divided. . 2 teaspoons olive oil divided. . 2 cloves garlic minced.
From addapinch.com


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