Pork Medallions With Mustard Caper Sauce Recipes

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PORK MEDALLIONS IN MUSTARD SAUCE



Pork Medallions in Mustard Sauce image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions With Mustard-Caper Sauce image

Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.

Provided by Tinat51796

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb pork tenderloin, cut crosswise into 1/2-inch-thick rounds
2 tablespoons butter
1/2 cup shallot, sliced
2 cups low sodium chicken broth
4 tablespoons whipping cream
3 tablespoons drained capers
2 tablespoons coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
  • Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE



Crisp Pork Medallions with Creamy Caper Sauce image

Categories     Herb     Pork     Roast     Quick & Easy     Yogurt     Mayonnaise     Pork Tenderloin     Pan-Fry     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For sauce:
2/3 cup plain yogurt (6 ounces; preferably whole-milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper
For pork:
1 1/2 to 1 3/4 lb pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry bread crumbs
About 1 cup vegetable oil for panfrying
Accompaniment: lemon wedges; watercress or other baby greens
Special Equipment
an instant-read thermometer

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
  • Cook pork:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
  • Whisk together flour, salt, and pepper in a shallow bowl.
  • Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
  • Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
  • Serve pork with sauce, lemon wedges, and watercress.

PORK MEDALLIONS WITH LEMON AND CAPERS



Pork Medallions With Lemon and Capers image

This was one of the first recipes I tried from Epicurious. I serve it with easy to prepare Uncle Ben's wild rice/long grain rice combo and sauteed cherry tomatoes. This meal can be for company or an easy week night dinner at the kitchen table. So versatile!

Provided by Penny Stettinius

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon fresh coarse ground black pepper
1 1/2 lbs pork tenderloin, cut into 1-inch-thick medallions
4 tablespoons butter
1 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons capers, drained
1/4 cup lemon (optional)
1/4 cup chives or 1/4 cup green onion top, chopped

Steps:

  • Preparation:.
  • Press pepper onto both sides of pork pieces.
  • Heat 1 tablespoon butter in heavy large skillet over medium heat.
  • Season pork with salt and pepper.
  • Cook until just cooked through, about 4 minutes per side.
  • Transfer to plates and keep warm.
  • Add stock and lemon juice to skillet.
  • Boil until reduced to 1/2 cup, about 7 minutes.
  • Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Nutrition Facts : Calories 364.4, Fat 21.6, SaturatedFat 10.7, Cholesterol 144.6, Sodium 379.3, Carbohydrate 4.8, Fiber 0.7, Sugar 1.4, Protein 37

MUSTARD PORK MEDALLIONS



Mustard Pork Medallions image

These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1/2 cup seasoned dry bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1-1/4 pounds pork tenderloin
1/4 cup Dijon mustard
1 tablespoon butter, melted

Steps:

  • Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.

Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE



Pork Medallions with Mustard-Caper Sauce image

Categories     Mustard     Pork     Sauté     Low Carb     Kid-Friendly     Winter     Capers     Bon Appétit     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

Steps:

  • Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
  • Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.

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PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE RECIPE
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Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
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