Pork Medallions With Herbed Cream Sauce Recipes

PORK MEDALLIONS WITH HERBED CREAM SAUCE

Steps:

• In a large straight sided skillet heat oil over medium high heat.
• Season pork slices with salt and pepper. Add to skillet and brown on both sides, about 2 minutes a side. It's ok if it is not cooked through at this step.
• Once pork is browned, remove to a plate. Add onions to pan and saute until soft, about 3 minutes. If the pan is too dry add a bit of olive oil.
• Add garlic and herbs to onions. Saute for about 1 minute.
• Add wine to onions and herbs. Deglaze the pan by scraping up the bits on the bottom with a wooden spoon.
• Add broth and brig to a boil. Reduce heat and stir in cream. Season with salt and pepper if needed. Do not boil once the cream is added. A gentle simmer is what you want.
• Add back in the pork to the cream sauce. Allow the sauce to thicken and the pork to cook through-about 5 minutes.

CREAMY PORK TENDERLOIN MEDALLIONS

Steps:

• Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
• Season the pork with salt & pepper and coat each piece in flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
• Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
• Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
• Stir in the fresh parsley and season with extra salt & pepper if needed.

TENDERLOIN WITH HERB SAUCE

Steps:

• Cut each tenderloin into 12 slices; sprinkle with salt. In a large nonstick skillet, heat butter over medium heat; brown pork in batches, 3-4 minutes per side. Return all pork to pan., Mix remaining ingredients; pour over pork. Cook, uncovered, over low heat until sauce is thickened and a thermometer inserted in pork reads 145°, 2-3 minutes, stirring occasionally. Let stand 5 minutes before serving.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
• Add pork, and cook until lightly browned.
• Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
• Whisk in light cream, stirring until thick.
• Stir in wine.
• Return pork to pan, reduce heat to low, and cover.
• Simmer for 20 minutes, stirring occasionally.