Pork Medallions With Cherry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 :

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 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.

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

Tart cherries in a balsamic reduction create an elegant sauce for seared pork medallions.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

1 ¼ pounds pork tenderloin, sliced into 1/2-inch thick medallions
½ teaspoon salt, plus more to taste, divided
¼ teaspoon pepper, plus more to taste
3 teaspoons olive oil, divided
2 tablespoons chopped shallot
¾ cup low-sodium chicken broth
2 tablespoons balsamic vinegar
¼ cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper.
  • Heat the oil in a large 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 184.5 calories, Carbohydrate 8.1 g, Cholesterol 62.2 mg, Fat 7 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 1.7 g, Sodium 362.5 mg, Sugar 1.4 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

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.

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 SAUCE



Pork Medallions with Cherry Sauce image

Tart cherries in a balsamic reduction create an elegant sauce for seared pork medallions.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

1 ¼ pounds pork tenderloin, sliced into 1/2-inch thick medallions
½ teaspoon salt, plus more to taste, divided
¼ teaspoon pepper, plus more to taste
3 teaspoons olive oil, divided
2 tablespoons chopped shallot
¾ cup low-sodium chicken broth
2 tablespoons balsamic vinegar
¼ cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper.
  • Heat the oil in a large 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 184.5 calories, Carbohydrate 8.1 g, Cholesterol 62.2 mg, Fat 7 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 1.7 g, Sodium 362.5 mg, Sugar 1.4 g

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Tart cherries in a balsamic reduction create an elegant sauce for seared pork medallions.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8

1 ¼ pounds pork tenderloin, sliced into 1/2-inch thick medallions
½ teaspoon salt, plus more to taste, divided
¼ teaspoon pepper, plus more to taste
3 teaspoons olive oil, divided
2 tablespoons chopped shallot
¾ cup low-sodium chicken broth
2 tablespoons balsamic vinegar
¼ cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper.
  • Heat the oil in a large 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 184.5 calories, Carbohydrate 8.1 g, Cholesterol 62.2 mg, Fat 7 g, Fiber 0.4 g, Protein 22.8 g, SaturatedFat 1.7 g, Sodium 362.5 mg, Sugar 1.4 g

More about "pork medallions with cherry sauce recipes"

PORK MEDALLIONS WITH CHERRY SAUCE RECIPE | EAT SMARTER …
pork-medallions-with-cherry-sauce-recipe-eat-smarter image
2016-09-22 Heat butter in a pan and cook medallions until browned on both sides. Remove from the pan, season with salt and pepper and keep warm. …
From eatsmarter.com
Servings 4
Total Time 30 mins


PORK MEDALLIONS WITH CHERRY SAUCE : RECIPES : COOKING …
pork-medallions-with-cherry-sauce-recipes-cooking image
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 …
From cookingchanneltv.com


PORK MEDALLIONS WITH CHERRY AND SPICE SAUCE - RECIPES …
pork-medallions-with-cherry-and-spice-sauce image
Slice the pork tenderloin into 6 medallions. Slightly flatten each medallion with the palm of the hand, then dust with flour. Drain the cherries and set the juice aside. In a non-stick skillet, brown the medallions in half the butter and oil …
From recipes-list.com


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE
pork-medallions-with-red-wine-cherry-sauce image
2019-06-12 This Pork Medallions with Red Wine-Cherry Sauce is a simple and easy to follow recipe. Juicy pork tenderloin with a fruity cherry and red wine sauce seasoned with fresh thyme, salt and black pepper, this dish is aromatic …
From cook.me


PORK MEDALLIONS WITH CHERRY SAUCE (BH&G) - LAUREN WASHER
2011-07-20 Cook for about 6 minutes, until pork is slightly pink in center and juices run clear. Transfer to a platter and cover with foil. In a small bowl …
From laurenwasher.com


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE
Pork Medallions with Cherry Sauce Recipe with 220 calories. Includes pork tenderloin, salt, pepper, olive oil, shallots, low sodium chicken stock, balsamic vinegar, dried tart cherries.
From recipegraze.com


PORK MEDALLIONS WITH CHERRY SAUCE | HEALTHY RECIPES WIKI | FANDOM
Serves: 4 Preparation Time: 5 minutes Cook Time: 10 minutes Pork tenderloin isn't always exactly a cheap meal and aside from the ones that always tend to come pre-marinated, it can be difficult to think of what to do with it. Here's a recipe that doesn't involve a grill or a broiler and in the spirit of the days of 'pork chops and apple sauce,' the seasoned pork is paired with an …
From healthyrecipes.fandom.com


EASY PORK MEDALLIONS WITH POMEGRANATE-CHERRY SAUCE
Combine pomegranate juice, mustard, brown sugar, soy sauce, cherries and chives in a small microwave-safe bowl. Heat in the microwave on HIGH 1 minute and let stand while pork cooks. Warm a large skillet over medium-high heat; season pork on both sides with salt and pepper. Add oil to pan; add pork and cook until deeply golden, about 3 minutes ...
From thisunmillenniallife.com


PORK MEDAILLONS IN CHERRY SAUCE RECIPE | MYRECIPES
Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with ...
From myrecipes.com


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE
2017-06-18 Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt and pepper; cook 2 minutes or unit liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with ...
From recipezazz.com


PORK MEDALLIONS WITH POMEGRANATE-CHERRY SAUCE RECIPE
Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes.
From myrecipes.com


PORK MEDALLIONS WITH CHERRY AND SPICE SAUCE | RICARDO
Preparation. Slice the pork tenderloin into 6 medallions. Slightly flatten each medallion with the palm of the hand, then dust with flour. Drain the cherries and set the juice aside. In a non-stick skillet, brown the medallions in half the butter and oil until pink, about 3 to 4 minutes per side. Season with salt and pepper.
From ricardocuisine.com


RECIPE PORK MEDALLIONS WITH CHERRY SAUCE - YOUTUBE
Recipe - Pork Medallions with Cherry SauceINGREDIENTS: 1 1/4 pounds pork tenderloin , sliced into 1/2-inch thick medallions 1/2 teaspoon salt, divided 1/4 te...
From youtube.com


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE | EAT SMARTER USA
Place puree in a pastry bag with a large star tip and pipe rosettes on a parchment paper-lined baking sheet. Brush with melted butter and bake until golden in the oven at 220°C (approximately 425°F), 8-10 minutes .
From eatsmarter.com


RECIPE DETAIL PAGE | LCBO
Sprinkle with spice mixture. 3 Heat oil in a skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate. 4 Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a …
From lcbo.com


PORK MEDALLIONS WITH CHERRY SAUCE - FOOD NETWORK
Easy. 1) Heat the oven to 200°C/ gas mark 4. 2) Heat three tablespoons of olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for five minutes. Place in the oven and roast for 30 mi.
From foodnetwork.co.uk


PORK MEDALLIONS WITH RED WINE-CHERRY SAUCE RECIPE - COOKING LIGHT
Step 2. Increase heat to high. Add 2 teaspoons thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 minutes or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork ...
From cookinglight.com


PORK MEDALLIONS IN SHERRY SAUCE - MANITOBA PORK
Ingredients. 1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg ¼ cup / 50 mL all-purpose flour ¼ tsp / 1 mL salt ½ tsp / 2 mL EACH dried rosemary and ground black pepper
From manitobapork.com


PORK MEDALLIONS WITH PINOT NOIR-CHERRY PAN SAUCE - NOBLE PIG
Deglaze the pan with the chicken broth, scraping up the brown bits. Add the Pinot Noir, ¼ teaspoon salt and the cherries; cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper if needed. Pour the sauce over the pork medallions and serve.
From noblepig.com


PORK MEDALLION WITH CHERRY SAUCE | ROYAL RIDGE FRUITS
Directions. Season the pork medallions with ¼ teaspoon of salt and pepper. Heat the oil in a large 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 sauté ...
From stoneridgeorchards.com


PORK MEDALLIONS WITH CHERRY POMEGRANATE PAN SAUCE RECIPE
Directions. Cut each pork loin crosswise into 12 (1-inch) thick pieces. Sprinkle both sides of pork with salt and pepper. Heat small amount of oil in a large non-stick skillet over medium-high heat. In batches, add pork to pan; cook 3 minutes on each side. Remove pork from pan; keep warm. Immediately add wine to pan over medium-high heat to ...
From robertrothschild.com


PORK MEDALLIONS WITH CHERRY SAUCE - TAFB.ORG
2020-03-12 Instructions. Trim away the tough, white silverskin from pork and slice into 1/2-inch thick slices. Season with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat. Cook the medallions for about 3 minutes per side.
From tafb.org


PORK MEDALLIONS WITH CHERRY PEPPERS - CHEFTINI
Pre-heat oven to 400 degrees. Clean fat from tenderloin (s) and slice into 1/4:-1/2" medallions. Season with salt and pepper. Heat olive oil in a saute pan. Sear both sides of the medallions in the hot pan . Transfer to a warm platter. Drain peppers from jar and reserve a 1/2 cup of the liquid.
From cheftini.com


PORK MEDALLIONS WITH CHERRY SAUCE | OREGONIAN RECIPES
2008-02-19 Season the pork medallions with 1/4 teaspoon of the salt and the pepper. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the meat and cook until there is just a slight blush in the center, about 3 minutes per side. Transfer the meat to a plate and tent with aluminum foil. Add the remaining 1 teaspoon oil and the shallots ...
From recipes.oregonlive.com


PORK MEDALLIONS RECIPE & CREAMY ONION SAUCE FOR PORK
2022-01-19 Remove pork to a warm dish and cover to keep warm. Reduce heat to medium and in the same skillet add finely chopped onions and cook for 2-3 minutes. When soft, but not yet browned, deglaze with the white wine. Cook for 3-4 more minutes, until the sauce is reduced almost in half, stirring from time to time. At the end add the sour cream and give ...
From honestlyhealthyfood.com


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE - MOMS WHO THINK
2012-01-05 Season the pork medallions with ¼ teaspoon of the salt and pepper. Heat 2 teaspoons of the oil in a large 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 …
From momswhothink.com


PORK MEDALLIONS WITH DRIED CHERRY PORT PAN SAUCE - BIGOVEN
Increase heat to high and add broth, rosemary, any accumulated pork juices and boil until liquid thickens to the consistency of a syrup (about 2 minutes). Add salt and pepper to taste. Reduce heat to medium and return medallions to pan. Turn meat to coat. Simmer to heat pork through and blend flavors (about 3 minutes).
From bigoven.com


PORK MEDALLIONS WITH CHERRY SAUCE RECIPE - LIFEMADEDELICIOUS.CA
2011-09-08 Remove pork from skillet to plate; cover to keep warm. 2. 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.
From lifemadedelicious.ca


PORK MEDALLIONS WITH CHERRY SAUCE | RECIPE | CHERRY SAUCE, PORK …
Jun 27, 2016 - Get Pork Medallions with Cherry Sauce Recipe from Food Network. Jun 27, 2016 - Get Pork Medallions with Cherry Sauce Recipe from Food Network . Jun 27, 2016 - Get Pork Medallions with Cherry Sauce Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.com


PORK MEDALLIONS & PORT WINE-DRIED CHERRY PAN SAUCE RECIPE
Step 3. Place pork in pan; cook 4 minutes on each side or until golden brown. Remove pork from pan. Stir in wine mixture, scraping to loosen browned bits. Increase heat to high; bring to a boil. Cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in butter with a whisk. Serve sauce over pork.
From myrecipes.com


PORK MEDALLIONS WITH CHERRY SAUCE – RECIPES NETWORK
2017-01-20 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 …
From recipenet.org


SAUTéED PORK MEDALLIONS WITH CHERRY MAPLE SAUCE - DUBRETON …
Place medallions on a warm plate and cover with aluminum foil. Melt remaining butter in skillet and sauté onion and prosciutto until onion is tender and prosciutto is starting to crisp, approximately 2 minutes. Add cherries and orange zest to skillet; continue cooking while stirring for 1 minute. Carefully add Grand Marnier and immediately ...
From dubretonrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #fruit     #pork     #vegetables     #pitted-fruit     #cherries     #meat

Related Search