Pork Medallions With Cherry Port Sauce Recipes

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PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions With Cherry Sauce image

I got this off of Food Network, from Healthy Appetite with Ellie Krieger. Made is for some friends and they loved it, not leftovers here!

Provided by TiffyMadrox

Categories     Cherries

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherry

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper.
  • Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
  • Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
  • Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
  • Season with salt and pepper, to taste.
  • Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 3.2, Cholesterol 93.6, Sodium 374.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.9, Protein 30.2

PORK MEDALLIONS WITH CHERRY PORT SAUCE



Pork Medallions With Cherry Port Sauce image

After a Cook's Illustrated recipe, Sept 1997. Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you've got one, cover the pan with a splatter screen to prevent splattering.

Provided by DrGaellon

Categories     Pork

Time 17m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 10

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
1/3 cup port wine
1/2 cup sweet dried cherries
2/3 cup canned low sodium chicken broth
2 teaspoons minced fresh rosemary
table salt
ground black pepper

Steps:

  • Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
  • Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
  • Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
  • Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
  • Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK MEDALLIONS WITH CHERRY PORT SAUCE



pork medallions with cherry port sauce image

Make and share this pork medallions with cherry port sauce recipe from Food.com.

Provided by chia2160

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup ruby port
1/2 cup dried cherries
4 teaspoons raspberry jam
1 teaspoon Dijon mustard
2 lbs pork tenderloin, sliced into 16 medallions
1 tablespoon canola oil
salt and pepper
1 tablespoon butter
fresh parsley (to garnish)

Steps:

  • combine the first 4 ingredients heat oil in a skillet.
  • sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
  • add port mixture to pan and scrape up browned bits.
  • bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
  • remove from heat and whisk in butter.
  • serve sauce over pork, garnish with fresh parsley.

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Easy entrées like this pork tenderloin draped with cherry sauce make entertaining a pleasure. But it's so quick to make, you can serve it to your family even on a busy weeknight.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch slices
1/2 teaspoon garlic-pepper blend
2 teaspoons olive oil
3/4 cup cherry preserves
2 tablespoons chopped shallots
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 clove garlic, finely chopped

Steps:

  • Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
  • In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 50 mg, Fiber 1 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 30 g, TransFat 0 g

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE



Pork Tenderloin Medallions With Port and Dried Cherry Sauce image

Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

Provided by DJM70

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
salt and black pepper
vegetable oil
2/3 cup port wine
1/2 cup dried tart cherry
1 1/3 cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

Steps:

  • Pre-heat the oven to 175 degrees.
  • Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
  • Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
  • Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
  • Pour sauce over the pork.

Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions With Cherry Sauce image

Based on a recipe from BH&G's book, Easy Everyday Low Carb Cookbook. The intro states, "During the autumn months, pork is often prepared with fruit such as prunes or apples. These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason -- and season -- to pair pork with fruit." We'll see how 'Zaar's nutritional calculator does, because the book states this is 12g carbs per serving.

Provided by mersaydees

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb pork tenderloin
nonstick cooking spray
3/4 cup cranberry juice cocktail or 3/4 cup apple juice
2 teaspoons spicy brown mustard
1 teaspoon cornstarch
1 cup sweet cherries, halved and pitted (such as Rainier or Bing) or 1 cup frozen unsweetened pitted dark sweet cherry, thawed

Steps:

  • Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
  • Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
  • Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.

Nutrition Facts : Calories 206.9, Fat 6.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 84.6, Carbohydrate 13, Fiber 0.8, Sugar 10.3, Protein 23.8

MEDALLIONS OF PORK WITH SOUR CHERRY SAUCE



Medallions of Pork with Sour Cherry Sauce image

Thinly pounded pork tenderloin slices can be a remarkably economical cut of meat that pair nicely with the sweet-tart sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 7

2 pounds pork-loin roast, trimmed of fat
1 cup dried sour cherries
1 cup port wine
1 teaspoon unsalted butter
1 teaspoon olive oil
Salt and freshly ground black pepper
1/4 cup balsamic vinegar

Steps:

  • Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
  • In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
  • In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
  • Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.

APPLE-CHERRY PORK MEDALLIONS



Apple-Cherry Pork Medallions image

If you think you're too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. -Gloria Bradley, Naperville, IL

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pork tenderloin (1 pound)
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon celery salt
1 tablespoon olive oil
1 large apple, sliced
2/3 cup unsweetened apple juice
3 tablespoons dried tart cherries
1 tablespoon honey
1 tablespoon cider vinegar
1 package (8.8 ounces) ready-to-serve brown rice

Steps:

  • Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.

Nutrition Facts :

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

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