Pork Medallions In Green Peppercorn Sauce Recipes

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PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE



Pork Medallions in Green Peppercorn Sauce image

For birthdays and special occasions, my family requests tender medallions of pork in a flavorful peppercorn sauce. I serve rice pilaf and steamed broccoli on the side.-Karen Hubbs, Mahomet, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
3 shallots, finely chopped
1/2 cup dry vermouth
1-1/2 cups reduced-sodium chicken broth
1 tablespoon whole green peppercorns, crushed
1/2 teaspoon dried thyme
1/3 cup heavy whipping cream
2 teaspoons Dijon mustard

Steps:

  • Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Nutrition Facts :

LOIN OF PORK WITH GREEN PEPPERCORNS



Loin of Pork with Green Peppercorns image

Provided by Ina Garten

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons good olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole-grain mustard, divided
1 teaspoon ground fennel seed
Kosher salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups Homemade Chicken Stock, recipe follows, or canned broth
1/4 cup green peppercorns in brine, drained

Steps:

  • Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  • Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
  • For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
  • Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
  • Homemade Chicken Stock:
  • 3 (5-pound) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in half (optional)
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
  • Yield: 6 quarts
  • Prep Time: 15 minutes
  • Cook Time: 4 hours

PORK MEDALLIONS WITH GREEN PEPPERCORN SAUCE



Pork Medallions with Green Peppercorn Sauce image

Categories     Pork     Dinner     Sauté

Number Of Ingredients 9

1 1/2 pounds pork tenderloin, cut into 1-inch medallions
3 tablespoon butter
3 shallot, minced
1/2 cup dry vermouth
1 1/2 cups chicken stock
1 tablespoon drained green peppercorns in brine
1 1/2 teaspoons fresh thyme
2 teaspoons dijon mustard
1/3 cup whipping cream

Steps:

  • Flatten pork slightly with palm of hand. Sprinkle with salt and pepper.
  • Melt 2 tablespoons butter in skillet over med-hi heat. Add pork and cook until brown, 2-3 minutes per side. Transfer to plate.
  • Melt remaining 1 tablespoon butter in same skillet. Saute shallots 2 minutes. Add vermouth and boil until reduced, about 3 minutes.
  • Add stock, peppercorns and thme and boil until reduced to 1 cup, about 4-5 minutes.
  • Whisk in mustard, then cream. Season with salt and pepper. Return pork and collected juices to skillet.

MEDALLIONS OF PORK WITH RIESLING SAUCE



Medallions of Pork with Riesling Sauce image

This is a recipe that I adopted that sounds really delicious! The recipe is going to require a bit of editing to figure it out - I hope to prepare it soon.

Provided by Julesong

Categories     Pork

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces pork tenderloin
to taste flour
4 tablespoons unsalted butter
1 onion, thinly sliced
3 cloves garlic, minced
1/2 cup riesling wine
1/2 cup golden raisin
1 tablespoon green peppercorn
3 tablespoons balsamic vinegar
1/2 teaspoon thyme
1/2 teaspoon dried oregano, or 1 1/2 teaspoons fresh
1/4 cup additional unsalted butter
1/4 cup toasted pine nuts (pinyons)

Steps:

  • Season pork with salt and pepper.
  • Coat with flour; shake off excess.
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
  • Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
  • Transfer pork to platter; tent with foil to keep warm.
  • Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
  • Add browned pork to skillet and heat through.
  • Slice and divide pork among plates.
  • Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
  • Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.

Nutrition Facts : Calories 467.2, Fat 31.9, SaturatedFat 16, Cholesterol 116.3, Sodium 254.7, Carbohydrate 21.7, Fiber 1.6, Sugar 14.2, Protein 20.1

PORK MEDALLIONS



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

PORK MEDALLIONS IN WINE SAUCE



Pork Medallions in Wine Sauce image

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

1 1/4 lbs pork tenderloin
2 teaspoons olive oil
2 tablespoons butter
1/4 teaspoon salt
black pepper (to taste)
2 tablespoons shallots (minced)
1/2 lb mushroom (thinly sliced)
1/3 cup dry sherry
1 cup chicken stock
1 1/2 teaspoons balsamic vinegar

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

PORK CHOPS, WITH GREEN PEPPERCORN SAUCE



Pork Chops, With Green Peppercorn Sauce image

Provided by Moira Hodgson

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 pork chops
Flour for dredging
1 tablespoon Hungarian paprika
1 tablespoon peanut or vegetable oil
1 small onion, diced
1 clove garlic, minced
1/2 teaspoon thyme
1 cup dry white wine
1 tablespoon Dijon-type mustard
1 tablespoon green peppercorns
Coarse salt and freshly ground pepper
1 tablespoon chopped parsley

Steps:

  • Wipe the pork chops dry with paper towels. Dredge them with flour, shaking off the excess, and sprinkle with paprika.
  • Heat the oil in a pan large enough to contain the pork chops comfortably. Brown the chops on both sides. Add the onion, garlic and white wine. Bring to simmer, turn heat down, cover and cook slowly for about 30 minutes, or until the chops are pale whitish-pink in the center. Be careful not to overcook them or they will become dry and tough.
  • Remove the chops to a heated serving platter. Stir the mustard and peppercorns into the sauce. Add salt and pepper to taste and spoon the sauce over the chops. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 443, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 6 grams, Sodium 673 milligrams, Sugar 2 grams, TransFat 0 grams

PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE



Pork Medallions in Brandy Peppercorn Sauce image

This is quick and easy to prepare and is pure luxury!

Provided by Dave Dubbya

Time 55m

Yield Makes 4-6 servings

Number Of Ingredients 8

25g butter
25g plain flour
150ml milk (whole or semi-skimmed)
1-2 tsp brandy
2 tsp preserved green peppercorns
Salt
Olive oil
1 x 400-500g Pork fillet cut into medallions

Steps:

  • Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
  • Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
  • Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
  • Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
  • Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
  • If you want to make this an even quicker recipe buy the medallions pre-cut.

APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

PORK MEDALLIONS WITH MUSTARD SAUCE



Pork Medallions with Mustard Sauce image

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

Steps:

  • Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
  • Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

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Add the remaining tablespoon of butter, whisking to incorporate. Stir in the green peppercorns. Return the pork medallions and any accumulated juices to the pan and cook until the meat is just warmed through, about 30 seconds. To serve, divide the potatoes among the 4 plates. Arrange 2 medallions on each plate and top with sauce. Garnish each ...
From cookingindex.com


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