PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
MUSTARD PORK MEDALLIONS
These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSTARD SAUCE
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
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.
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
PORK MEDALLIONS WITH MUSTARD CREAM SAUCE
Categories Food Processor Mustard Pork Sauté Walnut Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
- Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.
PORK TENDERLOIN WITH MUSTARD SAUCE
A wonderful overnight marinade makes the pork so flavorful - serve with the delicious, creamy mustard sauce. A super dish for buffets and potlucks, as it doesn't need to be piping hot. I never cease to get many recipe requests for this one!
Provided by THERRELLFAMILY
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine wine, soy sauce, and brown sugar in a large resealable plastic bag. Place tenderloin in bag, and refrigerate overnight, or at least 8 hours.
- In a small bowl, combine mayonnaise, sour cream, mustard powder; mix well. Mix in minced chives if you wish. Chill until ready to serve.
- Preheat oven to 325 degrees F (165 degrees C). Place meat and marinade in a shallow baking dish, and roast for 1 hour, basting occasionally. Temperature of meat should register 145 degrees F (63 degrees C). Let rest for a few minutes, then cut into 1/2 inch thick slices. Serve with mustard sauce.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 5.5 g, Cholesterol 81.4 mg, Fat 13.9 g, Fiber 0.2 g, Protein 25 g, SaturatedFat 3.7 g, Sodium 718.8 mg, Sugar 3.7 g
HONEY MUSTARD BBQ PORK MEDALLIONS
These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
- Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
- Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.
Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.
Provided by Tinat51796
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
- Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
PORK MEDALLIONS WITH MUSTARD AND BOURBON SAUCE
Make and share this Pork Medallions With Mustard and Bourbon Sauce recipe from Food.com.
Provided by English_Rose
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.)
- Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside.
- Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan.
- Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent.
- Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half.
- Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon.
- Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through.
- Serve with steamed seasonal vegetables.
Nutrition Facts : Calories 722.7, Fat 40.2, SaturatedFat 20.4, Cholesterol 199.4, Sodium 292.1, Carbohydrate 37.6, Fiber 6.6, Sugar 2.8, Protein 42.1
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- Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
- 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. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
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- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
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