MAPLE PORK MEDALLIONS
The secret's in the sauce! So quick and easy to prepare, this is a great weeknight meal idea.
Categories Pork
Time 45m
Yield 4 portions
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the maple syrup, Dijon mustard and cream.
- Add the pork and cook uncovered for 30 minutes over medium heat, stirring occasionally.
- Season with salt and pepper.
MUSTARD PORK MEDALLIONS
These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
MAPLE-MUSTARD PORK
Pork tenderloins cooked with Gold Medal® all-purpose flour in zesty maple and mustard flavors - delicious dinner on table in just 20 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Cut pork lengthwise in half, then cut each half crosswise in half. Between pieces of plastic wrap or waxed paper, place each pork piece with cut side up; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
- In shallow dish, mix flour and salt. Coat pork with flour mixture.
- In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 4 to 5 minutes on each side or until golden brown on outside and no longer pink in center. Remove from skillet; cover to keep warm.
- In small bowl, beat water, maple syrup and mustard with wire whisk. Add to skillet; cook and stir about 1 minute or until slightly thickened. Serve sauce over pork.
Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 6 g, TransFat 0 g
HONEY MUSTARD BBQ PORK MEDALLIONS
These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
- Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
- Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.
Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g
PAN-FRIED PORK WITH MAPLE & MUSTARD SAUCE
Pork tenderloins are good value and are always very tender and moist, as long as you take care not to overcook them. Serve this dish with saffron rice
Provided by Mary Cadogan
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.
- Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.
- Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.
Nutrition Facts : Calories 327 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
MAPLE-MUSTARD PORK MEDALLIONS
Steps:
- Remove pork's exterior tough silver skins and any fat; then crosswise cut into 1-1/2 inch-thick (4cm) chunks.Up-end on plastic wrap; cover with more plastic. Use a meat pounder or heavy frying pan to easily flatten into medallions to about 1/2 inch (1 cm) thick. Lightly season with salt and more generously with freshly ground black pepper. (Do not use any salt if tenderloins were purchased with as "seasoned.") Refrigerate until needed, up to a day. Melt butter and mix with olive oil (all of this mixture may not be needed). Stir mustard with syrup and vinegar. Assemble remaining ingredients, as medallions saute very quickly. Saute pork medallions in 3 or 4 batches. Heat a large frying pan over medium heat until quite hot. Meanwhile, dip a few pieces of pork into flour; shake off excess. Add a tablespoon of oil mixture to a pan and several pieces of pork - do not crowd pan! Saute, adjusting heat as needed, until browned, about 3 minutes per side. Keep a on a deep late while repeating as needed with remaining pork, flour and oil mixture. The sauteed pork should be pink inside. When finished sauteing (and without cleaning the pan) return pan to heat and add oil if needed. Saute onion for 2 minutes or until softened. Slowly stir in broth; bring to a boil. Boil over medium-high heat 3 minutes to reduce slightly. Stir mustard mixture into sauce. Continue to bubble until sauce-like, about 6 minutes. Return pork and any juices to sauce; heat 2 minutes, turning medallions once, or until hot.
MAPLE-GLAZED PORK MEDALLIONS
My sister shared this maple-glazed pork medallions recipe with me, and it has become a favorite with family and friends. Sweet maple with salty bacon is a delicious taste combination with the pork. -Bonnie De Jong, Holland, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In small bowl, whisk the first 9 ingredients; set aside. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap 2 strips of bacon around sides of each pork slice; secure with toothpicks. Place in a greased 13x9-in. baking dish. Pour syrup mixture over top. Bake, covered, 35 minutes. Uncover; sprinkle with brown sugar. Bake until thermometer inserted in pork reads 145°, 10-15 minutes longer. Discard toothpicks before serving. If desired, thicken cooking juices; serve with pork.
Nutrition Facts : Calories 473 calories, Fat 13g fat (5g saturated fat), Cholesterol 92mg cholesterol, Sodium 834mg sodium, Carbohydrate 51g carbohydrate (46g sugars, Fiber 0 fiber), Protein 36g protein.
MAPLE PORK MEDALLIONS
Make and share this Maple Pork Medallions recipe from Food.com.
Provided by Boomette
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Marinade: In an hermetic bag, mix all ingredients of the marinade.
- Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
- Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
- Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
- Serve medallions and garnish with spiced pecans.
PORK MEDALLIONS WITH MUSTARD SAUCE
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
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.
ROAST PORK WITH MAPLE AND MUSTARD GLAZE
Roast pork is great for Christmas. Try this recipe. You'll love it.
Provided by Ann
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 1h25m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
- Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
Nutrition Facts : Calories 289.8 calories, Carbohydrate 28.4 g, Cholesterol 68 mg, Fat 8.2 g, Protein 24.4 g, SaturatedFat 3 g, Sodium 521.8 mg, Sugar 23.5 g
PORK MEDALLIONS
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
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
MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE
Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.
Provided by conniecooks
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork tenderloin crosswise into 1/2" inch pieces.
- Place each medallion between two pieces of plastic wrap on a flat surface.
- Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
- In a skillet heat the olive oil and garlic over medium heat.
- Add the pork medallions and brown on each side for 3-4 minutes.
- Remove to a warmed platter and season with salt & pepper.
- In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
- Add the Dijon mustard, the fresh rosemary, and the chicken stock.
- Reduce over medium heat by one-quarter.
- Add the maple syrup and Balsamic vinegar.
- Reduce till slightly thickened.
- Add remaining butter and stir to thicken.
- Serve warm over medallions with couscous or rice pilaf.
Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 9.5, Cholesterol 80.9, Sodium 460.4, Carbohydrate 20.4, Fiber 0.9, Sugar 14.6, Protein 18.6
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