Pork Medallions With Port Dried Cranberry Sauce Recipes

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PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

PORK MEDALLIONS WITH CRANBERRY SAUCE



Pork Medallions with Cranberry Sauce image

Birthdays, promotions and anniversaries don't always happen on the weekend, so it's nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in such a simple-to-prepare entree. -Catherine Higgins, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole-berry cranberry sauce
2 tablespoons barbecue sauce
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder

Steps:

  • Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 198mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH CRANBERRY STUFFING



Pork Medallions with Cranberry Stuffing image

Cook up some Pork Medallions with Cranberry Stuffing for dinner using this recipe from My Food and Family. This tasty dish will leave everyone satisfied.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 pork tenderloins (1-1/2 lb.)
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 Tbsp. GREY POUPON Dijon Mustard
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/3 cup dried cranberries

Steps:

  • Cut each tenderloin crosswise into 6 slices; pound to 1/2-inch thickness. Cook in large skillet sprayed with cooking spray on medium-high heat 3 min. on each side or until browned on both sides.
  • Mix dressing and mustard; pour over meat. Cook on low heat 3 min. on each side or until meat is done and sauce is thickened. Meanwhile, prepare stuffing as directed on package, but reducing spread to 1 Tbsp. and adding cranberries to water along with stuffing mix.
  • Spoon stuffing onto serving plates. Add meat; top with sauce.

Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 2 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

MEDALLIONS OF VENISON WITH PORT AND CRANBERRIES



Medallions of Venison with Port and Cranberries image

Categories     Berry     Game     Sauté     Fall     Spring     Bon Appétit     Ireland

Yield Serves 4

Number Of Ingredients 6

1 cup chicken stock or canned low-salt broth
1 cup beef stock or canned beef broth
1/2 cup ruby Port
1/3 cup whole berry cranberry sauce
3 tablespoons butter
8 3- to 3 1/2-ounce venison medallions (each about 1/2 to 3/4 inch thick)

Steps:

  • Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1 cup, about 15 minutes. Add Port and boil until liquid is reduced to 3/4 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.
  • Sprinkle venison with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add venison to skillet and cook to desired doneness, about 2 minutes per side for medium-rare.
  • Divide sauce among 4 plates. Place 2 venison medallions atop sauce on each plate.

PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE



Pork Medallions with Port and Dried Cranberry Sauce image

This is a great recipe for company! It also makes an especially nice main dish for the holiday season. The sweet yet tangy sauce perfectly compliments the pork's hearty juiciness. To double this recipe, cook meat in batches, and then make the sauce as directed.

Provided by Dee

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 12

½ cup dried cranberries
1 cup water
1 teaspoon vegetable oil
1 pound pork medallions
salt and pepper to taste
2 tablespoons minced shallots
½ cup tawny port wine
¼ cup distilled white vinegar
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
  • In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
  • In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
  • In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 17.9 g, Cholesterol 73.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 1.5 g, Sodium 62.5 mg, Sugar 12.2 g

PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE



Pork Medallions with Port and Dried Cranberry Sauce image

This is a great recipe for company! It also makes an especially nice main dish for the holiday season. The sweet yet tangy sauce perfectly compliments the pork's hearty juiciness. To double this recipe, cook meat in batches, and then make the sauce as directed.

Provided by Dee

Categories     Pork Recipes

Time 25m

Yield 4

Number Of Ingredients 12

½ cup dried cranberries
1 cup water
1 teaspoon vegetable oil
1 pound pork medallions
salt and pepper to taste
2 tablespoons minced shallots
½ cup tawny port wine
¼ cup distilled white vinegar
1 cup chicken broth
½ teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water

Steps:

  • Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
  • In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
  • In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
  • In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 17.9 g, Cholesterol 73.7 mg, Fat 5.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 1.5 g, Sodium 62.5 mg, Sugar 12.2 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

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

CRANBERRY-MUSTARD PORK MEDALLIONS



Cranberry-Mustard Pork Medallions image

This pretty pork entree makes a great holiday dish. Topped with cranberry sauce, the pork medallions are light and filling, but they're so delicious, guests always want more. -Tami Morrison of Kent, Washington

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2/3 cup water
1/3 cup thawed unsweetened apple juice concentrate
1/3 cup thawed cranberry juice concentrate
1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
1 pork tenderloin (1 pound)
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
2 to 3 tablespoons Dijon mustard
1/3 cup dried cranberries

Steps:

  • In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

Nutrition Facts : Calories 332 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 419mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH CHERRY PORT SAUCE



Pork Medallions With Cherry Port Sauce image

After a Cook's Illustrated recipe, Sept 1997. Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you've got one, cover the pan with a splatter screen to prevent splattering.

Provided by DrGaellon

Categories     Pork

Time 17m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 10

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
1/3 cup port wine
1/2 cup sweet dried cherries
2/3 cup canned low sodium chicken broth
2 teaspoons minced fresh rosemary
table salt
ground black pepper

Steps:

  • Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
  • Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
  • Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
  • Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
  • Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE



Pork Tenderloin Medallions With Port and Dried Cherry Sauce image

Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.

Provided by DJM70

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
salt and black pepper
vegetable oil
2/3 cup port wine
1/2 cup dried tart cherry
1 1/3 cups low sodium chicken broth
1 teaspoon minced fresh thyme or 1 teaspoon rosemary
1 tablespoon cold butter

Steps:

  • Pre-heat the oven to 175 degrees.
  • Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
  • Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
  • Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
  • Pour sauce over the pork.

Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2

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From pinterest.ca


PORK MEDALLIONS IN MUSHROOM SAUCE | RECIPES | THE KITCHEN FAIRY
2017-03-09 Instructions. Cut each pork tenderloin into 8 thick rounds to create 16 medallions, each piece about 1 – 1 ½” thick. Season both sides lightly with some of the salt and pepper. Heat 1 tablespoon of the oil in a large 12” skillet over medium-high heat. Once heated add 1 tablespoon of the butter and heat until the butter is melted.
From kitchenfairy.ca


PORK MEDALLIONS WITH GINGERED CRANBERRY SAUCE RECIPE
Add ginger and garlic; sauté 30 seconds. Add port, scraping pan to loosen browned bits; cook until reduced to 1/4 cup (about 5 minutes). Add cranberry sauce and chicken broth; cook 3 minutes or until slightly thick, stirring occasionally. Stir in balsamic vinegar; return pork to pan. Cook 1 minute, turning to coat pork.
From myrecipes.com


PORK MEDALLIONS WITH CHERRY AND SPICE SAUCE | RICARDO
Drain the cherries and set the juice aside. In a non-stick skillet, brown the medallions in half the butter and oil until pink, about 3 to 4 minutes per side. Season with salt and pepper. Remove from the pan and cover with aluminum foil. Set aside. In the same pan, soften the shallot, garlic and carrots. Deglaze with the wine and the cherry juice.
From ricardocuisine.com


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