PORK AU POIVRE
Poivre means "pepper" in French. This is a quick version of Steak au Poivre that uses pork tenderloin. From Desperation Dinners!
Provided by Charmie777
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the pork into 3/4-inch thick slices to make about 16 slices.
- Heat 1 tablespoon of the butter and the oil in a nonstick skillet over medium heat.
- Rub pepper onto one side only of each pork slice to coat well. Use the amount you desire -- more pepper, more heat!
- Add meat to skillet, working in batches, pepper side down first, then cook turning once until just cooked through, about 5 minutes on each side. If you overcook, the pork will be dry.
- Remove to heated serving platter. Use additional butter with remaining pork slices.
- Turn heat to low and add the Cognac to the juices in skillet.
- Raise the heat to medium-high and bring the liquid to a boil. Boil 30 seconds just to evaporate the alcohol.
- Pour immediately over pork and serve.
Nutrition Facts : Calories 280.8, Fat 17.1, SaturatedFat 7.6, Cholesterol 115, Sodium 150.1, Carbohydrate 1.1, Fiber 0.4, Protein 29.5
PORK MEDALLIONS AU POIVRE
Call it black pepper-crusted pork, if you feel less fancy. But for this delish dish, served with creamy mustard sauce, it's worth putting on a few airs.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cut meat into 8 slices; press each slice to 1/2-inch thickness. Coat evenly with crushed peppercorns.
- Cook meat in large nonstick skillet on medium heat 4 to 5 min. on each side or until browned on both sides. Transfer to plate; cover to keep warm. Melt butter in same skillet. Add shallots; cook and stir 2 min. or until golden brown. Add broth and sherry; stir. Simmer on medium-high heat 5 to 6 min. or until sauce is reduced to about 1/4 cup, stirring after 3 min. Stir in sour cream and mustard; cook and stir on medium-low heat 2 min. or until sauce is thickened.
- Serve meat topped with sauce and parsley.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
PORK AU POIVRE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (1 serving is 4 ounces)
Number Of Ingredients 7
Steps:
- Slice tenderloin lengthwise, being careful not to cut through to other side. Split meat into 1 large, flat piece. Spread mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well. Cut meat crosswise into 4 even portions.
- In large skillet, heat oil over medium flame. Put tenderloin in the pan and cook for about 10 minutes or until an instant-read thermometer registers 155 degrees F, turning once. Transfer meat to a plate and tent with foil to keep it warm. Add chicken broth and wine to pan and cook over medium-high heat, scraping up any bits that have stuck to the pan. Continue to cook for 8 to 10 minutes or until sauce is reduced to about a half cup. Pour sauce over meat, season with salt, and serve.
PORK CHOPS AU POIVRE
Steps:
- Coarsely crush peppercorns by gently pounding once or twice with a heavy skillet. Pat chops dry and sprinkle both sides evenly with salt and peppercorns, pressing to help them adhere.
- Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook 2 chops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer to a plate and wipe out skillet. Cook remaining 2 chops in remaining tablespoon oil in same manner, transferring to plate. (Do not wipe out skillet after second batch.)
- Add Sherry to skillet and boil, scraping up any brown bits, until reduced by half, about 1 minute. Add cream and any meat juices accumulated on plate, then boil, stirring occasionally, until slightly thickened, about 2 minutes. Season sauce with salt and serve over chops.
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF TENDERLOIN AU POIVRE (INCREDIBLE SAUCE)
This recipe was adapted from Saveur magazine though it was actually Entocotes au Poivre Vert (Strip Steaks with Green Peppercorn Sauce.) The sauce is what this recipe is all about the silky rich taste of this sauce is incredibly fabulous.
Provided by Jamies Kitchen
Categories Steak
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 500°F.
- Pour and rub lemon juice all over the tenderloin.
- Season the tenderloin with the tbsp of sea salt and tsp of course black peppercorns.
- Place in oven for about 20 minutes or until internal temp is 135°F (note the temp should raise a bit still while the meat is resting to reach the temp of 145°F for med rare).
- Rest meat for about 10 minutes before cutting.
- For the sauce put the butter in a saucepot over medium heat. Add shallots stirring until fragrant about 30 seconds.
- Add the ruby port and bring to a boil and cook mixture until it is reduced by half. About 5 to 6 minutes.
- Add beef stock and boil until syrupy. about 10-12 minutes.
- Remove pot from heat, whisk in heavy cream.
- Return to medium heat, boil gently until thickened about 6-8 minutes.
- Stir in the rinsed and coarsely chopped black pepper and the white wine vinegar.
- Salt to taste.
- Thicken with corn starch slurry until you can lightly coat back of spoon.
- Slice tenderloin and pour sauce over according to how you want to serve.
- Enjoy.
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
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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