Nut Crusted 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.

MUSTARD PORK MEDALLIONS

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.

PORK MEDALLIONS

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

MACADAMIA CRUSTED CHICKEN MEDALLIONS

Steps:

• Make Macadamia flour: mix together flour, pulverized nuts and season with salt and fresh black pepper. Make egg dip for chicken breast: mix one egg with milk and 1 tablespoon mustard, and season with salt and fresh black pepper. Make mustard sauce: mix remaining mustard and mayonnaise, and thin with water.
• Slice the chicken breasts in 3 horizontal slices. Pound them slightly between plastic wrap or waxed paper, season with salt and pepper. Slice the onion thinly, saute it in 1 tablespoon olive oil for about 4 to 5 minutes until caramelized. Remove from pan.
• Flour chicken pieces and dredge in the egg dip, then flour them again. Saute them for 3 minutes on each side until golden brown. Remove from pan to a baking sheet and bake them at 375 degrees for 3 to 4 minutes, or until juices run clear. Drain excess oil and breading from the saute pan, and add 1 tablespoon olive oil and sliced garlic. Stir until golden. Add spinach and red pepper, sauteeing until spinach is wilted. Season with salt and pepper, and transfer to the center of a serving plate. Add 1 tablespoon butter to the pan. When melted, add the onions and cook briefly. Place on top of the spinach. Remove the chicken from the oven and fan it around the vegetables. Spoon the mustard sauce around it

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.

RYE-CRUSTED PORK MEDALLIONS

Steps:

• In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
• Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

NUT-CRUSTED BEEF MEDALLIONS WITH BEET AND ONION SOUBISE

Steps:

• Preheat oven to 350 F (180 C).
• Grease the bottom of a shallow casserole or gratin dish with butter.
• Layer the shallots and beets on the bottom of the dish and season with salt and pepper.
• Repeat until you have 3 or 4 more layers.
• Top with 2 tbsp (25 ml) of butter and cover in foil.
• Bake for 1 hour until tender.
• Transfer the roasted onions and beets into a blender and add the red wine.
• Blend and season with salt and pepper then cover to keep warm.
• Season the beef medallions with salt and pepper.
• Add the rosemary to the flour and dredge the medallions in flour and shake off excess.
• Dip each medallion in the egg wash, then press into the mixed chopped nuts, making sure to fully cover both sides.
• In a large hot skillet, add the remaining butter, the oil and the beef medallions.
• Reduce the heat to medium and cook slowly so the nuts are toasted but not burnt.
• Turn the meat as often as necessary while cooking for 5 - 10 minutes for medium-rare fillets.
• To serve, plate some beet and onion puree and top with a beef medallion.

PANKO-ALMOND-CRUSTED PORK MEDALLIONS WITH CARROTS

Steps:

• Heat oven to 425ºF.
• Pound meat to 1/2-inch thickness. Mix mayo and mustard in medium bowl until blended. Reserve 3 Tbsp. mayo mixture; mix with salsa. Refrigerate until ready to use.
• Combine bread crumbs and nuts in pie plate. Dip meat, 1 piece at a time, in remaining mayo mixture, then crumb mixture, turning to evenly coat both sides of each piece with each mixture. Place on foil-covered baking sheet sprayed with cooking spray.
• Bake 15 min. or until done (145ºF). Meanwhile, bring 1-1/2 qt. water to boil in medium saucepan. Add carrots; cook 5 to 7 min. or until tender.
• Remove meat from oven; let stand 3 min. Drain carrots. Serve with meat and salsa mixture.

NUT-CRUSTED PORK CHOPS

Steps:

• Heat oven to 350°F
• Combine nuts and cheese in shallow bowl. Spread mustard onto both sides of chops; dip chops in nut mixture, turning to evenly coat both sides of each chop.
• Place on rimmed baking sheet sprayed with cooking spray.
• Bake 25 min. or until done (145°F). Let stand 3 min. before serving.

NUT-CRUSTED PORK MEDALLIONS

Steps:

• In large bowl, mix egg and honey. Add pork slices; toss to coat.
• In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.