Grilled Pork Medallions With Pasta Recipes

TUSCAN PORK MEDALLIONS

Steps:

• Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.

MARINATED PORK MEDALLIONS

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.

PORK MEDALLIONS WITH OATMEAL STOUT

Steps:

• Slice the pork into 1/4-inch thick medallions (about 3 ounces each). Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, the salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350 degrees F. Carefully add the potatoes, several slices at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer, remove the potatoes from the oil and place on paper towels to absorb any excess oil. Reserve and keep warm in a 300 degree oven.
• Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels. In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet. Reserve and keep warm.
• Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme. Saute for 2 minutes, until wilted. Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half.
• To serve, arrange a bed of the mustard greens mixture in the center of each plate. Top with the pork medallions and fried sweet potatoes.

GRILLED PORK TENDERLOIN MEDALLIONS

Steps:

• Cut each tenderloin into 6 rounds.
• wrap bacon around each.
• Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
• Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
• Cover and refrigerate up to 24 hours.
• Mix mustard, vinegar, oil, salt & pepper.
• Brush on flat side of pork.
• Grill on med-high for 16-18 minutes.

BARBECUED MEDALLIONS OF PORK

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.

PORK MEDALLIONS WITH SPICED TOMATO PAN GRAVY

Steps:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, transferring it as it is browned to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is golden, add the tomato purée, the water, the nutmeg, the coriander, and the cloves, and simmer the mixture for 10 minutes. Stir in the pork and any juices that have accumulated on the plate and simmer the mixture, covered, for 5 minutes, or until the pork is cooked through. Season the pan gravy with salt and pepper and serve it with the pork over the noodles.

PORK MEDALLIONS GRILLED WITH HERB MARINADE

Steps:

• Preheat grill.
• Pound pork slightly with mallet.
• In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend.
• Add rosemary and cumin and stir again.
• Add the pork slices and turn them in the marinade.
• Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so.
• Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other.
• Continue cooking, turning often for a total of 10 minutes.
• Transfer to a warm serving dish and brush with melted butter.

PORK TENDERLOIN MEDALLIONS WITH MARSALA SAUCE & PASTA

Steps:

• Bring a large pot of water to a boil for the pasta. When the water boils, add salt and cook the pasta to al dente. Drain the pasta.
• While the water comes to a boil, slice each of the pork tenderloins into 2-inch pieces. Arrange the meat in batches between parchment paper and pound it into thin medallions, 1/8 inch thick. Season the meat with salt and pepper and dredge in the 1/2 cup flour to coat lightly.
• Heat a tablespoon or two of the EVOO at a time in a large skillet over medium-high heat and brown the medallions in batches for 2 to 3 minutes on each side. Keep the cooked meat on a platter.
• When the pork is finished cooking, add the butter to the skillet. Then add the mushrooms to the skillet and cook until golden brown, 7 to 8 minutes, adding the garlic to the pan after 3 to 4 minutes. Season the mushrooms with salt and pepper. Sprinkle the mushrooms with the 2 tablespoons flour and cook for 1 more minute. Add the Marsala to the pan and cook for a minute or so, until the wine is reduced by about half. Add the chicken stock to the pan and bring the sauce up to a bubble. Slide the meat back in and stir in the parsley.
• Remove the pork and arrange on a platter or dinner plates. Toss the cooked pasta with the remaining sauce and serve alongside.