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
TUSCAN PORK MEDALLIONS
Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.
TUSCAN PORK MEDALLIONS FOR TWO RECIPE - (4.4/5)
Provided by Jake57
Number Of Ingredients 12
Steps:
- Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside. In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan. Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
PORK MEDALLIONS
Steps:
- Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
- In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
PORK MEDALLIONS TUSCAN STYLE RECIPE - (4.5/5)
Provided by DebCooks
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork slices in butter until no longer pink. Remove, set aside. In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage, cook 1 minute longer. Add vinegar to loosen browned bits from pan. Stir in the cream and bring to a boil. Reduce heat, cook and stir for 1 to 2 minutes until slightly thickened. Add tomatoes and pork, heat through. Serve each piece with a little sauce on top.
TUSCAN PORK TENDERLOIN
This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.
Provided by BMG
Categories World Cuisine Recipes European French
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish.
- Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.
Nutrition Facts : Calories 183.3 calories, Carbohydrate 0.7 g, Cholesterol 84.2 mg, Fat 7.3 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 2.6 g, Sodium 251.5 mg
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
MEDITERRANEAN PORK MEDALLIONS
Frozen cut green beans and instant white rice help make this delicious Mediterranean-style pork medallion recipe a weeknight-quick dish.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
- Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
- Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
PORK MEDALLIONS, MARSALA STYLE
Sweet pork medallions smothered in tangy mushrooms, onion, and a rich gravy. This recipe was kind of just thrown together when I could not find a good pork medallion recipe. The flavors came together so nicely I had to share it. My husband told me that it was his new favorite dish and that it was restaurant worthy, he is an honest guy, that comment makes a girl feel good!
Provided by Daly7
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop up half of a yellow onion. Chop fine or thick, I cut my onions to be about half of an onion ring.
- Melt butter in desired pan on low heat, add onions.
- Rinse and cut mushrooms to desired thickness, add them to the onions.
- Add the garlic and half of the red wine vinegar to the mushrooms and onions.
- Cover pan and let sit on low to med heat. Stir occasionally.
- When onions are golden and soft remove ingredients from pan into separate dish, cover dish and set it in the microwave to stay warm.
- Keep pan on low to med heat and drizzle olive oil in pan.
- Place the medallions in the olive oil.
- Brush medallions with apple butter then sprinkle pepper on the medallion. Flip each medallion and brush the rest of the apple butter on the other side and sprinkle more pepper. Now the medallions should be covered in the apple butter and pepper on each side.
- Add a half cup of warm water and the rest of the red wine vinegar to the pan and cover, by adding the water to the medallions, they will stay moist.
- Turn over medallions when starting to brown. Cut open a medallion to determine whether it is done or not. Pork will look a little pink in the middle, it is not like chicken, but the meat should only be slightly pink, mostly white.
- When medallions are finished add them to the onions and mushrooms, then recover.
- There should be some juice still in the pan keep that on the heat and add the gravy mix.
- Slowly add the rest of the warm water to the pan and wisk together with a fork, the gravy should be smooth and not too thick.
- Add parsley and desired amount of salt and pepper.
- When the gravy is finished add all ingredients back into the pan and mix together, cover pan and let sit for a few minutes on low heat, this way all of the flavors infuse together.
- Serve a couple medallions topped with the mushroom, onion, gravy mix.
- Serving side suggestion: broil asparagus in olive oil and cracked pepper. Buttery garlic mashed potatoes are also a great flavor match.
Nutrition Facts : Calories 171.4, Fat 9.9, SaturatedFat 2.8, Cholesterol 7.6, Sodium 1175.8, Carbohydrate 20.3, Fiber 2.1, Sugar 13.8, Protein 2.1
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