Pork Medallions With Ginger Pears And Chutney Recipes

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APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

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 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

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.

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.

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

MARINATED PORK MEDALLIONS WITH A GINGER-APPLE COMPOTE



Marinated Pork Medallions with a Ginger-Apple Compote image

Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.

Provided by adam

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 4

Number Of Ingredients 12

2 cups balsamic vinegar
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 cup olive oil
1 pork tenderloin, cut into 2 inch pieces
½ cup butter
¼ cup packed brown sugar
1 apple, thinly sliced
¼ cup dried cherries
1 tablespoon minced fresh ginger root
1 pinch ground cinnamon
1 pinch ground nutmeg

Steps:

  • Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
  • While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

Nutrition Facts : Calories 536.3 calories, Carbohydrate 45.4 g, Cholesterol 110.1 mg, Fat 31.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.2 g, Sodium 239 mg, Sugar 39 g

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

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

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