PORK MEDALLIONS WITH RED WINE JUNIPER SAUCE
If you like gin, you will love juniper. Its crisp, piney, peppery taste has a hint of citrus and this bold red-wine juniper sauce smothered over simple juicy cumin-spiced pork is an impressive dish.
Provided by Christine Tizzard
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 °F (200 °C).
- Cut tenderloin into medallions (or small steaks) on the diagonal, about 1 1/2 inches (4 cm) thick. You should get at least 4 medallions and 2 smaller end pieces. Season with salt, lots of pepper and ground cumin.
- Heat an ovenproof pan over high heat. Once hot, add the oil and sear the medallions, about 3 minutes per side. Once turned over, add thyme sprigs, garlic, and 1 Tbsp (15 mL) butter. Transfer to the oven for 6-10 minutes or until an internal temperature of 140°F (60°C) is reached. Smaller end pieces will cook more quickly, so remove ahead of time.
- Remove pan from the oven, transfer pork onto a plate and let rest while making the pan sauce.
- In the same pan over medium heat, add the wine, juniper berries, and stock. Liquids will immediately start bubbling and reduce. Add in 2 Tbsp (30 mL) butter to finish the sauce. Taste and adjust seasoning if necessary with salt and pepper. Pour sauce over the medallions and serve.
PORK MEDALLIONS IN WINE SAUCE
Make and share this Pork Medallions in Wine Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
- Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
- Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
- Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
- Serve pork medallions covered in mushroom sauce.
Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5
MEDALLIONS OF PORK WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
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
BEEF MEDALLIONS IN RED WINE SAUCE
Provided by James G. Nichols
Categories Beef Sauté Valentine's Day Bon Appétit Rhode Island
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to flatten to generous 1/4-inch-thick medallions. Season lightly with salt and pepper.
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, sauté beef in skillet until brown on outside but still pink in center, about 2 minutes per side. Transfer beef to plate. Add remaining butter to same skillet. Add garlic, shallots and thyme; sauté until tender, about 3 minutes. Add flour; stir 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes. Return beef and any collected juices to sauce in skillet; heat through, about 1 minute. Transfer beef to plates, Spoon sauce over.
PORK TENDERLOIN WITH WINE SAUCE
Here's a fast and easy, great-tasting meal that's as big on flavor as it is low in fat and calories. I serve it with fresh green beans and mashed potatoes. -Nancy LaVoice, Wexford, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 259 calories, Fat 10g fat (3g saturated fat), Cholesterol 100mg cholesterol, Sodium 159mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
PORK MEDALLIONS WITH PRUNES AND RED WINE
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
Provided by MA HIKER
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
- Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- Return the pork to the skillet; heat through.
- Serve the pork and prunes on plates and top with the parsley.
Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49
MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
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
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