Herbed Pork Medallions Recipes

PORK MEDALLIONS

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.

PORK MEDALLIONS WITH HERBED SPAETZLE - EMERIL

Steps:

• Preheat oven to 350 degrees.
• Pound pork medallions to 1/2-inch thickness, if necessary.
• Season pork medallions with about 1 tablespoon Bayou Blast. Season the flour, egg wash and bread crumbs with 1 tablespoon Creole seasoning each.
• Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
• Refrigerate while you prepare Herbed Spaetzle. In an ovenproof saute pan heat oil, add pork and cook until first side is golden.
• Turn medallions and transfer pan to oven to finish cooking.
• Serve pork on top of Herbed Spaetzle.

HERBED PORK MEDALLIONS

Steps:

• Cut pork into 1/2 inch slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine the seasonings; sprinkle over pork.
• Place in two greased 15 x 10 x 1 baking pans.
• Broil 4-6 inches from the heat for 5 minutes; turn and broil 3 minutes longer. Brush with honey; broil for 1 minute or until meat juices run clear.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

HERBED PORK MEDALLIONS

Steps:

• Cut pork into 1/2-in. slices and pound to flatten. Combine butter and garlic powder; brush over pork. Combine the seasonings; sprinkle over pork. , Broil 4-6 in. from the heat for 4 minutes on each side. Brush with honey; broil for 1 minute longer or until meat juices run clear.

HERB-MARINATED PORK TENDERLOINS

Steps:

• Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
• Preheat the oven to 400 degrees F.
• Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

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 WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

HERB-CRUSTED BEEF TENDERLOIN MEDALLIONS

Steps:

• Preheat the oven to 525 degrees F (274 degrees C). Set a cooking rack in a roasting pan.
• Combine bread crumbs, olive oil, Worcestershire sauce, shallot, garlic, parsley, rosemary, thyme, Dijon, and pepper in the bowl of a food processor; pulse to a paste-like consistency.
• Spread herb paste all over the tenderloin. Tuck thinner end of the tenderloin underneath so it will cook evenly. Season with salt and pepper and place on the prepared cooking rack.
• Place in the preheated oven and reduce temperature to 375 degrees F (190 degrees C). Bake until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), about 45 minutes.
• Remove from the oven and let rest for about 10 minutes before slicing into medallions.