Pork Medallions With Bacon Apple Slaw Recipes

BACON WRAPPED PORK MEDALLIONS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
• Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
• Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

PORK MEDALLIONS WITH APPLE-WALNUT SLAW

Steps:

• Combine apple, walnuts, dried cherries, lemon juice, and olive oil; season. Slice a pork tenderloin into rounds, press gently to flatten, season, and cook in an oiled pan over medium-high until browned. Serve with slaw.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• 1. Heat a large heavy-bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side browns, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• 2. Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• 3. Add the 1 tablespoon butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. (If desired swirl in up to 2 tablespoons of butter to thicken the sauce). Nestle the pork in the onions and heat until just warmed through. Divide the pork among 4 plates and top with the apples and onions. Serve.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

BACON WRAPPED PORK MEDALLIONS WITH APPLE CIDER SAUCE RECIPE - (4.4/5)

Steps:

• Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm. Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

MUSTARD-CRUSTED PORK LOIN WITH APPLE-CABBAGE SLAW

Steps:

• Preheat oven to 400°F.
• Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
• Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil. Place in the oven for 15 minutes. Reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer. Remove from oven, set aside, and cover with aluminum foil.
• In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
• Remove foil from pork and slice.
• Spread cabbage on a platter, top with pork slices, and serve.

PORK MEDALLIONS

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.

BACON-WRAPPED PORK MEDALLIONS

Steps:

• In a large cast iron skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; wipe skillet clean and set aside. Flatten pork to 1/2-in. thickness. Position 2 bacon strips to make an X; top with a tenderloin slice. Sprinkle with garlic powder and pepper. Repeat., Combine tomatoes and onion; spoon over tenderloin. Fold bacon over the top and secure with toothpicks; place in cast-iron skillet. Bake, at 350° until a meat thermometer reads 145°, 15-20 minutes.

PORK MEDALLIONS WITH APPLES AND CHEESE

Steps:

• Cut tenderloins into 12 equal pieces and pound between plastic or waxed paper until 1/4 inch thick.
• Melt 1&1/2 T.
• butter in a large skillet over medium high heat.
• Cook pork for 2 minutes per side.
• Remove from pan.
• Reserve juices.
• Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
• Melt the remaining butter and add the apple slices and sugar to the pan.
• Cook and stir for 3 minutes.
• Remove from pan.
• Add cider, poultry seasoning and any juices from the pork to the skillet.
• Cook and stir over high heat until the liquid is reduced to half.
• Pour in cream.
• Stir to thicken slightly.
• Add salt and pepper to taste.
• Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
• Serve.

PORK MEDALLIONS WITH SAUTEED APPLES

Steps:

• Flatten pork slices to 1/2 inch thickness.
• Combine the thyme, paprika, salt and pepper; sprinkle over both sides of pork.
• Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear; keep warm.
• In a nonstick skillet, saute onions and garlic in butter until tender.
• Add apples; cook and stir for 2 minutes or until apples are crisp-tender.
• Combine the cornstarch, broth and apple juice until smooth; stir into apple mixture.
• Bring to a boil; cook and stir for 1-2 minutes or until thickened.
• Serve with pork.

PORK MEDALLIONS WITH BACON-APPLE SLAW

Steps:

• 1. Place each piece of pork between two pieces of plastic wrap. Use flat side of meat mallet to lightly pound until 1/4-inch thick. In shallow dish combine KELLOGG'S CORN FLAKE Crumbs, salt and pepper. Press pork pieces into crumb mixture, lightly coating both sides.2. In very large nonstick skillet (12 inch) cook pork pieces in hot oil over medium heat for 4 minutes or until golden brown, turning once. Remove from skillet. Loosely cover with foil to keep warm.3. Use paper towel to carefully wipe crumbs out of skillet. In same skillet cook and stir bacon pieces until crisp. Remove bacon, reserving 1 tablespoon drippings in skillet. Discard remaining drippings. Drain bacon pieces on paper towels. Set aside.4. In small bowl stir together honey, vinegar and caraway seeds. Set aside.5. Add apple and onion to drippings in skillet. Cook and stir over medium heat about 3 minutes or until softened. Stir in honey mixture. Heat through. Toss with coleslaw mix and bacon pieces.6. Spoon coleslaw mixture onto serving platter. Top with pork pieces.