Pork Medallions With Grapes And Pearl Onions Recipes

BRAISED PORK WITH PEARL ONIONS AND GRAPES

Steps:

• Season the pork with salt and pepper. In a small enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the pork and brown well over moderately high heat, 10 minutes; transfer to a plate. Pour off the fat from the casserole. Add the wine and boil over high heat, scraping up the browned bits, until reduced by half, 3 minutes. Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork. Cover and simmer over very low heat, turning once, until an instant-read thermometer inserted in the center registers 160 degrees F, about 1 hour.
• Meanwhile, in a medium saucepan of water, boil the pearl onions until almost tender, 5 minutes; drain and peel. In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste.
• Transfer the pork to a plate. Strain the cooking liquid and return to the casserole; boil until reduced to 2 cups, 4 minutes. Whisk 1/2 cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid. Simmer over moderately high heat, whisking, until thickened. Simmer over low heat, stirring, until no floury taste remains, 5 minutes. Stir in the chopped thyme and season with salt and pepper. Return the pork and its juices to the casserole and add the pearl onions. Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.
• In a skillet, melt the remaining 1 tablespoon of butter. Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst. Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top; serve.

PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS

Steps:

• Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
• Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
• In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
• Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).

SMOTHERED PORK MEDALLIONS AND GRAVY

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
• Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
• Mix well. Store in glass or plastic container with lid.
• Yield: about 1 1/2 cups
• In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
• Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
• Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
• Yield: 4 cups

PORK MEDALLIONS

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.

PORK MEDALLIONS WITH PARSNIPS AND GRAPES

Steps:

• In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.

PORK MEDALLIONS

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.

GLAZED PEARL ONIONS AND GRAPES

Steps:

• Preheat oven to 425°F with rack in middle or lower third.
• Blanch unpeeled pearl onions in boiling water 2 minutes. Drain and transfer to an ice bath to stop cooking. Peel onions and trim off root ends.
• Bring onions, vinegar, and water to a simmer in an ovenproof 12-inch heavy skillet with sugar, butter, bay leaf, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until sugar has dissolved. Cover and simmer 3 minutes.
• Uncover skillet and transfer to oven. Roast, stirring once or twice, until most of liquid has evaporated, 15 to 18 minutes. Stir in grapes and roast, stirring once or twice, until liquid glazes onions and grapes, 5 to 8 minutes. Discard bay leaf.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

APRICOT PORK MEDALLIONS

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.

PORK MEDALLIONS WITH PEARS

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.