Glazed Pork Medallions Recipes

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GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

"After my husband was told to lower his cholesterol, he was sure he'd never taste good food again," writes Michele Flagel of Shellsburg, Iowa. "He was so surprised by this entree, which proves you don't have to eat fish every night to keep fat down."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1-1/4 pounds)
1/4 teaspoon salt
1/3 cup reduced-sugar orange marmalade
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon crushed red pepper flakes

Steps:

  • Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.

Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 231mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

GLAZED PORK MEDALLIONS



Glazed Pork Medallions image

These are simple and delicious. On a night you are in a hurry these are quick to fix and are delicious with a green salad and garlic rice.

Provided by mama smurf

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 pork tenderloin (1-1/4 lb)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup orange marmalade
2 teaspoons cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon minced fresh ginger
1 -2 minced garlic clove
1/8 teaspoon crushed red pepper flakes
1 -2 tablespoon butter

Steps:

  • Cut pork into 1-inch slices and flatten to about 1/4 inch in thickness.
  • Sprinkle with salt and pepper.
  • In a large nonstick skillet melt butter and cook pork in batches over medium-high heat until juices run clear. Add all the meat to the pan and reduce heat to low.
  • In a bowl combine the remaining ingredients; pour over pork and turn to coat. Cook for about 2-3 minutes.

Nutrition Facts : Calories 95, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 208.8, Carbohydrate 18.6, Fiber 0.2, Sugar 16.3, Protein 0.2

PORK MEDALLIONS



Pork Medallions image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 6

1 cup panko bread crumbs
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin
Milk, as needed to moisten pork
2 tablespoons grapeseed oil

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.

APRICOT-GLAZED PORK MEDALLIONS



Apricot-Glazed Pork Medallions image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
Salt
Ground black pepper
2 teaspoons sesame oil
1 1/4 cups apricot preserves
1/4 cup tamari sauce
1 tablespoon chopped pickled ginger

Steps:

  • Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Nutrition Facts : Calories 425 calorie, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 1152 milligrams, Carbohydrate 66 grams, Protein 26 grams

PORK MEDALLIONS WITH HOT PINEAPPLE GLAZE



Pork Medallions With Hot Pineapple Glaze image

Looking for a hearty dinner? Then check out this skillet made tasty pork recipe - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1-pound pork tenderloin
1/4 teaspoon salt
1/3 cup pineapple or orange marmalade spreadable fruit
2 teaspoons Worcestershire sauce
2 teaspoons cider vinegar
1/2 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper, if desired

Steps:

  • Remove fat from pork. Cut pork into 1/4-inch slices. Sprinkle both sides of pork with salt.
  • Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 5 to 6 minutes, turning once, until no longer pink. Remove pork from skillet; keep warm.
  • Mix remaining ingredients in skillet; heat to boiling. Boil and stir 1 minute. Serve sauce over pork.

Nutrition Facts : Calories 205, Carbohydrate 18 g, Cholesterol 65 mg, Fiber 0 g, Protein 24 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 80 mg

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE



Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories     Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  • Pour the glaze over the slices and turn them to coat.
  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

BACON WRAPPED PORK MEDALLIONS



Bacon Wrapped Pork Medallions image

This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!

Provided by Eve Marie

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 8

8 slices bacon
1 tablespoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried basil
1 teaspoon dried oregano
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons olive oil

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
  • Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
  • Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g

JALAPENO-GLAZED PORK MEDALLIONS



Jalapeno-Glazed Pork Medallions image

In Pittsburgh, Pennsylvania, Kathleen Smith relies on a spicy meal to shake up weekday menus. Her easy jalapeno sauce perfectly complements savory pork. "For something different, serve the medallions with Asian rice noodles," she suggests.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon ground cumin
2 pork tenderloins (3/4 pound each), thinly sliced
1 tablespoon canola oil
1/4 cup jalapeno pepper jelly
3 tablespoons orange juice
4-1/2 teaspoons Worcestershire sauce
1-1/2 teaspoons Dijon mustard

Steps:

  • Combine the garlic powder, pepper flakes and cumin; sprinkle over pork. In a large nonstick skillet, brown pork on both sides in oil. Remove and keep warm. , In the same skillet, combine the jalapeno jelly, orange juice, Worcestershire sauce and mustard. Cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; cook and stir for 2-3 minutes or until pork juices run clear.

Nutrition Facts : Calories 296 calories, Fat 10g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 183mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

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

BARBECUED MEDALLIONS OF PORK



Barbecued Medallions of Pork image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 40m

Yield 4 servings

Number Of Ingredients 10

8 boneless pork loin slices, about 3 ounces each, trimmed of fat
Salt to taste
2 tablespoons olive or vegetable oil
1/4 cup cider vinegar
2 teaspoons finely chopped garlic
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dry mustard
1 teaspoon honey
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat a charcoal grill or oven broiler.
  • Sprinkle salt over medallions of pork. Combine all of the remaining ingredients in a mixing bowl and mix well. Place pork in marinade and coat well on both sides. Cover with plastic wrap and let stand in a cool place, not in the refrigerator, for 15 minutes.
  • Place medallions on grill or on the tray of oven broiler. Cook about 5 minutes on one side, basting often. Turn and continue cooking, basting often, on second side about 5 minutes more or until done.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 20 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 3 grams, Sodium 462 milligrams, Sugar 2 grams, TransFat 0 grams

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