Pork Medallions With Fresh Pear Chutney Recipe 485

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PORK MEDALLIONS WITH FRESH PEAR CHUTNEY RECIPE - (4.8/5)



Pork Medallions with Fresh Pear Chutney Recipe - (4.8/5) image

Provided by mistynoelle13

Number Of Ingredients 8

3/4 lb pork tenderloin, trimmed and cut into 1-inch
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 firm ripe pears, peeled, and chopped
2 tsp grated peeled fresh ginger
1/4 cup mango chutney
1/4 cup chicken broth

Steps:

  • 1. Sprinkle the pork with the salt and pepper. Heat over 1 tsp oil in a large nonstick ckillet over medium high heat. Add the pork and cook until browned and cooked through, about 3 minutes on each side. Transfer to a platter and keep warm. 2. Add the remaining 1 tsp oil to the skillet. Add the pears and finger; cook, stirring, until the pears are tender and golden, about 5 minutes. Stir in the chutney and broth; bring to a boil, scraping up the broned bits from the bottom of the pan. Cook until the sauce thinckens slightly, about 5 minutes. Spoon the chutney over the pork.

PORK MEDALLIONS WITH PEARS



Pork Medallions With Pears image

"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa

Provided by Karen in MA

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch-thick slices
1 tablespoon olive oil (extra-virgin)
2 teaspoons fennel seeds
4 green onions, sliced
2 garlic cloves, chopped
1 1/2 lbs pears, peeled, cored, and sliced (Anjou or Bartlett)
1 tablespoon fresh lemon juice

Steps:

  • Prepare quinoa as label directs.
  • Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  • In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
  • Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
  • Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
  • Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
  • Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6

PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY



Pork Medallions With Ginger Pears and Chutney image

Make and share this Pork Medallions With Ginger Pears and Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb pork tenderloin, cut into 1-inch slices
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh coarse ground black pepper
2 teaspoons canola oil
2 pears, peeled, cored, and cut into chunks
2 teaspoons grated peeled fresh ginger
1 -2 garlic clove, minced
1/4 cup mango chutney
1/4 cup low sodium chicken broth
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle pork with salt and pepper.
  • Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
  • Transfer meat to a plate; cover to keep warm.
  • Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
  • Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
  • Arrange pork on a platter and spoon the pear mixture on top.

Nutrition Facts : Calories 189.1, Fat 7.1, SaturatedFat 1.8, Cholesterol 56.1, Sodium 338.1, Carbohydrate 13.7, Fiber 2.7, Sugar 8.2, Protein 18.2

MEDALLIONS OF PORK WITH PEAR SAUCE



Medallions of Pork with Pear Sauce image

Provided by Carmela M. Meely

Categories     Fruit     Ginger     Pork     Sauté     Low Sodium     Pear     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 1/2-inch-thick boneless pork loin chops
Dried rubbed sage
All purpose flour
2 pears, peeled, cored, thinly sliced (about 1 pound)
1/3 cup dry white wine
2 tablespoons sugar
2 tablespoons chopped crystallized ginger

Steps:

  • Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
  • Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

IT'S JUST PORK...AND CHUTNEY



It's Just Pork...and Chutney image

Provided by Food Network

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons ground cinnamon
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons fennel seeds
2 tablespoons paprika
2 tablespoons freshly ground black pepper
2 tablespoons kosher salt
2 pork tenderloins (1 package contains 2 loins)
Olive oil, for searing
Cranberry Chutney, for serving, recipe follows
1 yellow onion, finely chopped
4 cloves garlic, minced
1/4 cup red wine vinegar
1/4 cup granulated sugar
2 tablespoons ground ginger
1/4 teaspoon ground allspice
1 tablespoon fennel seeds
1 teaspoon chile flakes
Pinch ground clove
One 6-ounce bag dried cranberries (see Cook's Note)
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt.
  • Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature.
  • Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side.
  • Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes.
  • Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy!
  • In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, chile and cloves. Bring the mixture to a boil.
  • Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper.

PORK CHOPS WITH PEAR CHUTNEY



Pork Chops with Pear Chutney image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 15

1 shallot, diced
3 tablespoons cider vinegar
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 1-inch piece peeled fresh ginger, cut into coins
1 teaspoon Madras curry powder
1 cinnamon stick
Kosher salt
Pinch crushed red pepper
3 pears, peeled, cored, and cut in large dice
2 tablespoons dried cranberries
2 tablespoons chopped fresh cilantro
8 thin bone-in pork chops, each about 4 ounces
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

Steps:

  • For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
  • For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.

Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE



Medallions of Pork With Sweet Red-Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 tablespoons finely chopped onions
2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
1 teaspoon chopped garlic
1 cup fresh or canned chicken broth
1/2 teaspoon cumin powder
1 bay leaf
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh coriander

Steps:

  • Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
  • Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
  • Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
  • Transfer meat to a warm serving dish and keep warm.
  • Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
  • Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

PORK MEDALLIONS



Pork Medallions image

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

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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

PORK MEDALLIONS



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY



Pork Tenderloin with Cranberry-Pear Chutney image

The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 17

3 green onions, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon salt
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
1 cup fresh or frozen cranberries, thawed
1 cup chopped peeled ripe pear
1/2 cup sugar
1/4 cup water
2 tablespoons minced fresh mint or 2 teaspoons dried mint

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH BLACKBERRY CHUTNEY



Pork Medallions with Blackberry Chutney image

Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 7

3 tablespoons unsalted butter, divided
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark-brown sugar
1 1/2 cups blackberries
Salt and pepper
1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm

Steps:

  • In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
  • Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

Nutrition Facts : Calories 367 g, Fat 15 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g

GINGER-PEACH PORK MEDALLIONS



Ginger-Peach Pork Medallions image

Serve pork in a new way - a roast dinner that's ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon butter or margarine
1 pork tenderloin (1 lb), cut into 1/2-inch slices
1/4 teaspoon salt
1 large peach, peeled, sliced
2 tablespoons packed brown sugar
1 teaspoon grated gingerroot
2/3 cup chicken broth
2 teaspoons cornstarch

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
  • Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
  • In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.

Nutrition Facts : Calories 220, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

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From foodnewsnews.com


ROASTED PORK LOIN WITH PEAR CHUTNEY RECIPE - MACHEESMO
2018-12-17 For the chutney, combine all ingredients in a medium pot over medium-low heat. Bring to a slight simmer and simmer for 6-7 minutes until pears soften, but don’t turn completely to mush. Remove from heat. Serve at room temperature or slightly warmed. For pork loin, preheat oven to 350 degrees F. Season pork loin on all sides with salt and pepper.
From macheesmo.com


PORK MEDALLIONS WITH CRANBERRY CHUTNEY RECIPE
Get one of our Pork medallions with cranberry chutney recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Pork Chops with Potatoes Are you interested in making an outstanding pork dish that takes your taste buds into an exciting culinary journey? This. Bookmark. 45 min; 4 Yield; 98% Pizza Pork Medallions This pizza pork …
From crecipe.com


PORK MEDALLIONS WITH APPLE CHUTNEY RECIPE | SPARKRECIPES
Set Aside until the barbecue is heated. -Once Barbecue is heated turn it down to low heat and put the medallions on the grill. Cook for about 4 minutes per side, until cooked through. -Meanwhile take a pan and heat over medium. Add the butter and …
From recipes.sparkpeople.com


PORK MEDALLIONS WITH MANGO/PEAR CHUTNEY – NATESWEBSITEBLOG
2015-01-24 3/4 lb. pork tenderloin trimmed and cut into 1 inch pieces 1/2 tsp. salt 1/2 tsp. pepper 2 T. olive oil 2 firm-ripe pears, peeled, cored and halved and chopped
From nateswebsiteblog.wordpress.com


10 BEST SPICED PEAR CHUTNEY RECIPES - YUMMLY
2022-04-26 pears, cardamom, cloves, fresh cranberries, brown sugar, cinnamon sticks Pear Chutney Foodviva pear, seedless raisins, ground cloves, cider vinegar, oil, finely chopped onion and 6 more Southwestern Pork Medallions with Cinnamon Couscous & Peach Chutney Pork red onion, butter, water, chili powder, peach slices, salt, ground cumin and 9 more
From yummly.com


MANGO CHUTNEY PORK MEDALLIONS BEST RECIPES
Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …
From recipesforweb.com


RECIPES - MEDALLIONS OF PORK WITH ONIONS AND CHEESE - PIERRE FRANEY
1. Preheat the oven to 425 degrees. 2. Sprinkle the pork with salt and pepper to taste. Heat one tablespoon of the oil in a heavy skillet large enough to hold the pork slices in one layer. When the oil is quite hot, add the pork and cook until brown on one side, about 3 minutes. Turn the slices and cook for another 3 minutes.
From pierrefraney.com


PORK MEDALLIONS WITH PEARS AND THYME RECIPE | SUR LA TABLE
Pat the pork dry with paper towels and season with salt and pepper. Place a large skillet on the stovetop over medium-high heat and add the oil. When the oil is shimmering, add the pork medallions and cook, turning once, until a digital thermometer inserted into the thickest part of the pork medallion registers 145°F, about 7 minutes.
From surlatable.com


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