Pork Medallions With Dijon Creamed Apples Recipes

PORK MEDALLIONS WITH DIJON SAUCE

Steps:

• Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

DIJON PORK MEDALLIONS

Steps:

• Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper., In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley.

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 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.

CREAMY PORK MEDALLIONS

Steps:

• Season flour with salt and pepper.
• On medium high heat, melt butter and oil together.
• Flour each medallions on all sides. Discard left over flour.
• Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
• Add garlic to pan and brown for a minute, without over cooking.
• Deglaze with white wine, reduce for a minute or two.
• Add dijon mustard and mix well.
• Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
• Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

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.

PORK MEDALLIONS WITH DIJON SAUCE

Steps:

• Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
• Slice green onions, separating the white and green portions; reserve green portion for garnish. In the same skillet, saute the white portion of green onions for 1 minute. Add wine or broth. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.