Medallions Of Pork With Dried Cherry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

MEDALLIONS OF PORK WITH RED-WINE SAUCE



Medallions of Pork With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon grated fresh ginger
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 whole clove
1/2 cup dry red wine
1 teaspoon balsamic vinegar
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2 tablespoons butter

Steps:

  • Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
  • Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
  • Drain the pork medallions and pat dry. Reserve the marinade.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
  • In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams

PORK TENDERLOIN WITH DRIED CHERRIES



Pork Tenderloin with Dried Cherries image

Cherries pair beautifully with pork, and this wonderful dish takes only minutes to cook. It's fabulous both for weeknights and serving to dinner guests. -Kathy Fox, Goodyear, Arizona

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3/4 cup chicken broth
1/3 cup dried tart cherries
1/4 cup brandy
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon ground allspice
1 pork tenderloin (1 pound), cut into 1-inch slices
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 tablespoon butter
1 shallot, minced
1/4 cup heavy whipping cream

Steps:

  • In a small saucepan, combine the first five ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Set aside and keep warm., Flatten pork to 1/2-in. thickness; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, brown pork in butter; remove and keep warm. , In the same skillet, saute shallot in drippings until tender. Add cream, reserved cherry mixture and remaining salt and pepper, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced to sauce consistency. Return pork to the pan; cook until no longer pink.

Nutrition Facts : Calories 269 calories, Fat 12g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 551mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Easy entrées like this pork tenderloin draped with cherry sauce make entertaining a pleasure. But it's so quick to make, you can serve it to your family even on a busy weeknight.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch slices
1/2 teaspoon garlic-pepper blend
2 teaspoons olive oil
3/4 cup cherry preserves
2 tablespoons chopped shallots
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 clove garlic, finely chopped

Steps:

  • Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
  • In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 0 g

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE



Pork Tenderloin Medallions With Port and Dried Cherry Sauce image

Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

Provided by DJM70

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
salt and black pepper
vegetable oil
2/3 cup port wine
1/2 cup dried tart cherry
1 1/3 cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

Steps:

  • Pre-heat the oven to 175 degrees.
  • Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
  • Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
  • Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
  • Pour sauce over the pork.

Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2

MEDALLIONS OF PORK WITH PEAR SAUCE



Medallions of Pork with Pear Sauce image

Provided by Carmela M. Meely

Categories     Fruit     Ginger     Pork     Sauté     Low Sodium     Pear     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 1/2-inch-thick boneless pork loin chops
Dried rubbed sage
All purpose flour
2 pears, peeled, cored, thinly sliced (about 1 pound)
1/3 cup dry white wine
2 tablespoons sugar
2 tablespoons chopped crystallized ginger

Steps:

  • Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
  • Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE



Medallions of Pork With Sweet Red-Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 tablespoons finely chopped onions
2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
1 teaspoon chopped garlic
1 cup fresh or canned chicken broth
1/2 teaspoon cumin powder
1 bay leaf
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh coriander

Steps:

  • Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
  • Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
  • Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
  • Transfer meat to a warm serving dish and keep warm.
  • Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
  • Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions With Cherry Sauce image

I got this off of Food Network, from Healthy Appetite with Ellie Krieger. Made is for some friends and they loved it, not leftovers here!

Provided by TiffyMadrox

Categories     Cherries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherry

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper.
  • Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
  • Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
  • Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
  • Season with salt and pepper, to taste.
  • Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 3.2, Cholesterol 93.6, Sodium 374.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.9, Protein 30.2

APPLE-CHERRY PORK MEDALLIONS



Apple-Cherry Pork Medallions image

If you think you're too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. -Gloria Bradley, Naperville, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pork tenderloin (1 pound)
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon celery salt
1 tablespoon olive oil
1 large apple, sliced
2/3 cup unsweetened apple juice
3 tablespoons dried tart cherries
1 tablespoon honey
1 tablespoon cider vinegar
1 package (8.8 ounces) ready-to-serve brown rice

Steps:

  • Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.

Nutrition Facts :

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin with Cherry Sauce image

This delicious pork tenderloin recipe with cherry sauce is courtesy of my sister who made it 20 years ago, and which I have reminisced about over the years. She recently found the recipe so I'm saving it here for posterity.

Provided by Stefanie

Categories     Meat and Poultry     Pork     Pork Tenderloin Recipes

Time 8h50m

Yield 4

Number Of Ingredients 16

1 pound pork tenderloin, trimmed of fat
2 cups olive oil
¾ cup soy sauce
2 medium limes, juiced
2 tablespoons minced onion
2 teaspoons minced fresh ginger root
2 teaspoons white sugar
2 teaspoons flavor enhancer (such as Accent®)
1 (10 ounce) jar cherry preserves
½ cup red wine
2 tablespoons light corn syrup
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
¼ cup slivered almonds

Steps:

  • Place pork in a large glass or ceramic bowl. Pour in olive oil, soy sauce, lime juice, minced onion, ginger, sugar, and flavor enhancer for marinade. Toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Remove pork from the refrigerator and place in a shallow baking pan. Cover with some of the marinade and discard the rest.
  • Cook in the preheated oven until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let stand for 15 minutes before slicing.
  • While pork is resting, prepare sauce: Combine cherry preserves, wine, corn syrup, cinnamon, nutmeg, cloves, and salt in a saucepan and bring to a boil; remove from heat. Keep warm.
  • Drizzle sauce over pork, top with almonds, and serve.

Nutrition Facts : Calories 1370.6 calories, Carbohydrate 66.2 g, Cholesterol 48.9 mg, Fat 114 g, Fiber 2.2 g, Protein 22.3 g, SaturatedFat 16 g, Sodium 3221.1 mg, Sugar 49.5 g

PORK WITH CHERRY SAUCE



Pork with Cherry Sauce image

The deep flavor of cherries and wine pairs perfectly with pork tenderloin in this sweet-and-savory dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 10

1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cups frozen cherries, thawed (12 ounces)
2 teaspoons finely grated peeled fresh ginger
Cooked polenta, for serving

Steps:

  • Place flour in a shallow dish. Season pork with salt and pepper, then coat with flour, shaking off excess.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Add remaining 2 tablespoons oil and shallots, and cook until softened, 6 to 8 minutes. Season. Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Add cherries and ginger and cook until softened, about 2 minutes. Return pork to pan along with any accumulated juices and cook until sauce has thickened slightly, 2 minutes. Serve over polenta.

Nutrition Facts : Calories 343 g, Fat 15 g, Fiber 2 g, Protein 31 g, SaturatedFat 3 g

MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE



Medallions of Pork with Sour Cherry Sauce image

Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 pounds pork-loin roast, trimmed of fat
1 cup dried sour cherries
1 cup port wine
1 teaspoon unsalted butter
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup balsamic vinegar

Steps:

  • Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
  • In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
  • In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
  • Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.

More about "medallions of pork with dried cherry sauce recipes"

PORK MEDALLIONS & PORT WINE-DRIED CHERRY PAN SAUCE …
pork-medallions-port-wine-dried-cherry-pan-sauce image
2004-02-18 Step 3. Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen …
From myrecipes.com
5/5 (10)
Calories 269 per serving
Servings 4
  • Heat oil in a large nonstick skillet over low heat for 2 minutes. Cut the pork crosswise into 16 pieces. Sprinkle evenly with salt and pepper.
  • Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork. Garnish with parsley, if desired.


PORK MEDALLIONS WITH DRIED CHERRIES RECIPE | MYRECIPES
2010-03-30 Step 2. Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, …
From myrecipes.com
Servings 4
Calories 255 per serving
Total Time 31 mins
  • Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
  • Recoat pan with cooking spray. Add onion and 1/4 cup wine; sauté 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.


PORK MEDALLIONS WITH DRIED CHERRY SAUCE RECIPE | YUMMLY
Gently pound each pork medallion with heel of hand to flatten to a thickness of 1/2 inch. In large skillet melt butter over medium-high heat and sauté medallions until nicely browned, about 3-4 minutes on each side. Remove and keep warm. Add onion, cherries, cranberry juice, maple syrup and orange zest to skillet; cook and stir 1-2 minutes, until sauce is slightly thickened, stir …
From yummly.com
Servings 4
Total Time 20 mins
Category Main Dishes


PORK TENDERLOIN WITH CHERRY SAUCE - SIMPLE SEASONAL
2019-12-14 Instructions. In a medium sized bowl mix together the brine ingredients until the salt and brown sugar are dissolved. Place the pork tenderloin in the brine and refrigerate covered for 6-8 hours. Preheat oven to 450º F. Remove the pork loin from the brine and pat dry with a paper towel. Add 1 Tbsp olive oil to an oven safe skillet and heat ...
From simpleseasonal.com


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE - COOK.ME …
2019-06-12 Add wine. 2. Add the wine, salt and black pepper and cook for 2 minutes until the liquid evaporates. Gently scrape the bottom of the pan to loosen browned bits.
From cook.me


MEDALLIONS OF BEEF TENDERLOIN WITH DRIED CHERRY SAUCE RECIPE
Directions. Preheat oven to 425 degrees. Trim fat from fillets; season with salt and pepper. Heat the extra virgin olive oil in a large skillet and brown filets. Place filets in roasting pan and cook 15 min; reserve skillet. Reduce heat to 350 degrees and roast an additional 20 min for rare meat.
From cookeatshare.com


ROASTED PORK TENDERLOIN WITH CHERRY SAUCE - THE …
2020-12-08 1/2 teaspoon of salt. Preheat oven to 350 degrees. Place pork tenderloin in a grease casserole dish. Pierce pork with a fork and then rub oil on tenderloin. Mix remainder of ingredients together and rub all over the pork. Bake 30-35 minutes per pound. Take pork out when it tests done with a meat thermometer.
From thesouthernladycooks.com


GRILLED MEDALLIONS OF PORK IN BLACK CHERRY-PEPPER SAUCE WITH …
The sweet tartness of the black cherries perfectly offsets the flavor of the pork, and the black pepper adds just the right amount of bite. The deep colors of the pork and Black Cherry-Pepper sauce look lovely with spätzle, and Braised Fennel is a delicately flavored accompaniment. This recipe calls for glace de viande. Glace de viande is made ...
From germanfoods.org


PORK MEDALLIONS WITH DRIED CHERRY PORT PAN SAUCE
Increase heat to high and add broth, rosemary, any accumulated pork juices and boil until liquid thickens to the consistency of a syrup (about 2 minutes). Add salt and pepper to taste. Reduce heat to medium and return medallions to pan. Turn meat to coat. Simmer to heat pork through and blend flavors (about 3 minutes).
From bigoven.com


PORK TENDERLOIN WITH DRIED CHERRY SAUCE - GOLD MEDAL WINE CLUB …
Instructions. For the sauce: Place wine, shallots, garlic, cherries and ginger root in a large saucepan. Over high heat, boil to reduce the mixture until about 1/4 cup of wine remains (4 to 5 min). Add chicken stock and boil over high heat until reduced by half, about 5 min. Puree the reduced mixture in a blender or food processor until smooth.
From goldmedalwineclub.com


LIDIA BASTIANICH'S ROASTED PORK LOIN WITH CABBAGE AND …
2018-12-17 Add the white wine, and bring to a simmer. Add 1 cup water. Set the pork on top of the cabbage, and cover the pot. Roast 20 minutes. …
From today.com


MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE
Nov 18, 2016 - It is very easy to overcook pork chops. In this recipe,you can first sauté them until brown and then add a little broth to maintain their moisture. Open a bottle of Gamay Beaujolais to have with dinner. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe ...
From pinterest.co.uk


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE | EAT SMARTER USA
Drain cherries. Heat sugar with lemon zest and 250 ml (approximately 1 cup) of cherry juice until melted, add cherries and simmer for about 6-8 minutes. Add meat juices from the pan and creme fraiche, whisk well. Season with salt and pepper.
From eatsmarter.com


BRAISED PORK WITH CHERRY GRAVY RECIPE - FOOD & WINE
Step 1. Preheat the oven to 350°. Season the pork with salt and pepper. In a large Dutch oven, brown the pork in 2 tablespoons of the oil. Remove the …
From foodandwine.com


PORK MEDALLIONS IN MUSHROOM GRAVY (EASY, ONE SKILLET RECIPE!)
Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate. Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds.
From carlsbadcravings.com


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE - COOKING LIGHT
Step 2. Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork ...
From cookinglight.com


PORK MEDALLIONS IN A DIJON MUSTARD SAUCE - JULIA'S CUISINE
2019-11-22 Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest. In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute.
From juliascuisine.com


ROASTED PORK TENDERLOIN WITH SWEET CHERRY SAUCE RECIPE
2022-06-05 Gather the ingredients. Preheat oven to 350 F. Wash tenderloins and pat dry. Remove excess fat and silver skin. Sprinkle the tenderloins all over with seasoning and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the tenderloins on all sides, about 6 to 8 minutes total.
From thespruceeats.com


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE - LIFEMADEDELICIOUS.CA
2011-09-08 Remove pork from skillet to plate; cover to keep warm. 2. In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.
From lifemadedelicious.ca


EASY PORK TENDERLOIN WITH MAPLE-BALSAMIC SAUCE RECIPE
2020-07-25 Instructions. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to ⅓ of a cup. Turn off the heat and whisk in the dijon mustard. Meanwhile, slice the pork tenderloin into 8 equal pieces.
From thewanderlustkitchen.com


PORK TENDERLOIN MEDALLIONS - 4 WAYS OF COOKING THEM
2021-02-25 To make pork tenderloin medallions, trim any fat and silver skin from the tenderloin and cut crosswise into 1½ inch steaks. Thanks to their relatively low-fat content, pork tenderloin medallions are one of the healthiest ways to enjoy red meat. They are also a good source of protein, B vitamins, phosphorus, potassium and zinc.
From finedininglovers.com


HEALTHY 5-INGREDIENT CHERRY-BALSAMIC PORK {INSTANT POT | OVEN}
2018-09-18 Stir in the frozen cherries and the water, then turn off the saute function. Put your trivet on top of the cherry mixture. then on top of that, place either an IP-safe casserole dish or a piece of aluminum foil whose sides are turned up to keep the juices in. Put the pork inside that. Set to manual for 5 minutes.
From thefoodieandthefix.com


21 BONELESS PORK LOIN MEDALLIONS RECIPE - SELECTED RECIPES
Pork tenderloin, dried porcini mushrooms, chicken broth, red pepper flakes, worcestershire sauce. 5.0 13. Saving Room for Dessert. Pork Medallions with Balsamic Vinegar and Capers. 25 min. Pork tenderloin, balsamic vinegar, chicken broth, capers, olive oil. 4.5 465. Allrecipes. Pork Tenderloin Medallions in Mushroom Marsala Sauce. 30 min. Lb pork tenderloin, dry marsala …
From selectedrecipe.com


EASY PAN SEARED PORK MEDALLIONS - PORK TENDERLOIN WITH
2019-09-30 Instructions. In a small bowl, combine apples, cranberries, dijon mustard, vinegar, honey, worcestershire, thyme, rosemary, nutmeg, salt and pepper. Set aside. In a large skillet, melt butter over medium heat. Add half of the pork medallions, browning 2 minutes per side. Remove to a plate and repeat with second half of pork.
From mamagourmand.com


SAUTEED PORK TENDERLOIN MEDALLIONS WITH DRIED CHERRIES AND …
Sauteed Pork Tenderloin Medallions with Dried Cherries and Rosemary Port Pan Sauce. PUBLISHED SEPTEMBER/OCTOBER 1997 . SERVES 3 (saucing one tenderloin) WHY THIS RECIPE WORKS. In search of a great pork tenderloin recipe, we discovered a few ways to add flavor and hold on to moisture while cooking this lean cut. For our final pork tenderloin recipe, …
From cooksillustrated.com


PORK MEDALLIONS WITH LEMON GARLIC SAUCE - RACHEL COOKS®
2020-03-30 Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant.
From rachelcooks.com


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE
2017-06-18 Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt and pepper; cook 2 minutes or unit liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with ...
From recipezazz.com


PORK TENDERLOIN WITH CHERRY BOURBON SAUCE - JESS PRYLES
In a small pan, combine brown sugar and vinegar, and bring to a boil. Add in broth, salt, pepper and reduce mixture on a vigorous simmer for a further 10 minutes, then remove from heat. In another small pan, combine cherries, butter and white sugar over medium heat and cook 1-2 minutes. Add in broth liquid and bourbon, simmer a further minute.
From jesspryles.com


PORK MEDALLIONS WITH PINOT NOIR-CHERRY PAN SAUCE
Deglaze the pan with the chicken broth, scraping up the brown bits. Add the Pinot Noir, ¼ teaspoon salt and the cherries; cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper if needed. Pour the sauce over the pork medallions and serve.
From noblepig.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PAN SEARED PORK MEDALLIONS WITH TART CHERRY-RED WINE REDUCTION
Stir in the Montmorency tart cherry juice, dried Montmorency tart cherries, maple syrup and thyme. Cook over high heat for 10 to 15 minutes, until the sauce is mostly reduced. Taste, and season with additional salt and pepper, if necessary. Pork Medallions Preheat the oven to 400 degrees F. Place pork on a cutting board or plate, cut side up ...
From choosecherries.com


PORK MEDALLIONS WITH SCALLIONS AND MAGIC GREEN SAUCE RECIPE
Step 2. Cut remaining onions diagonally into 2-inch pieces. Cut 8 pieces lengthwise into slivers; set aside. Step 3. Heat a large skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and pepper. Add remaining 1 tablespoon oil to pan; swirl to coat. Add pork and 2-inch onion pieces; cover and cook 4 minutes.
From cookinglight.com


PORK TENDERLOIN MEDALLIONS WITH PORT WINE SAUCE AND DRIED CHERRIES
2009-11-05 Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 1 ½ - 2 minutes. Transfer pork to plate. 2. Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until ...
From cooklikejames.com


SEARCH FOR RECIPES - FOOD NETWORK
Search for Recipes. Advanced Search. Recipes See more. Pork medallions with cherry sauce. Easy. Season the pork medallions with a quarter of a teaspoon of salt and pepper. Heat two teaspoons of oil in a large nonstick frying pan over a medium-high heat and cook the meat until there is just a slight blush in the centre about three minutes per si . Prep Time. 10 mins. Cook …
From foodnetwork.co.uk


10 BEST PORK TENDERLOIN WITH CHERRIES RECIPES - YUMMLY
2022-06-10 pork tenderloin, brown sugar, tart cherries, dried cranberries and 3 more Pan-Seared Pork Tenderloin with Sweet Cherry-Onion Jam Pork black pepper, salt, black pepper, garlic, sweet cherries, balsamic vinegar and 7 more
From yummly.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook pork medallions on the grill?
What do you serve with pork tenderloin medallions?
How to cook pork tenderloin in a pan?
What do you put on a pork tenderloin sandwich?

Related Search