Marinatedporkmedallions Recipes

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

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.

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.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

MARINATED PORK MEDALLIONS

Steps:

• The Day Before:.
• Mash the garlic and salt to form a paste.
• Add the hot pepper paste and 1/2 tsp paprika.
• Coat the medallions with this paste and put them in a shallow dish.
• Pour the wine over all, make sure they are all covered.
• Refrigerate over night.
• How to cook them:.
• Remove medallions from the marinade; saving it for later.
• Heat olive oil over a medium-high heat.
• Add the onions sauteing until brown.
• Add the rest of paprika and cook for about 3 minutes.
• Cover and keep warm.
• In a large skillet pour in enough olive oil to 1/2 inch from the bottom.
• Heat to very hot but not smoking.
• Brown the medallions a few at a time without crowding.
• Fry about 1 minute on each side.
• Serve in crusty rolls with the onions.

SAUTEED PORK TENDERLOIN MEDALLIONS

Steps:

• In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
• To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

PORK MEDALLIONS

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.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.