Pork Medallions With Red Peppers And Artichokes Recipes

PORK WITH ARTICHOKES AND CAPERS

Steps:

• Cut pork into 1-in. slices; flatten to 1/4-in. thickness. In a large nonstick skillet over medium heat, cook pork in butter in batches until tender. Transfer to a serving platter and keep warm. , In the same skillet, cook and stir onion until tender. Stir in the artichokes, broth, capers and mustard; heat through. Serve over pork; sprinkle with parsley. Garnish with lemon.

MEXICAN PORK & PEPPERS

Steps:

• Brown the pork in the oil and set aside.
• Add the onion, garlic and cumin.
• Cook until the onions are transparent.
• Return the meat to the pan.
• Add peppers.
• Stir in the tomatillos,broth, peppers, tomato, cumin and oregano.
• Bring to a boil, simmer covered about 1 1/2 hours.
• Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened.
• Stir in the lime juice.
• Serve over cooked rice, sprinkle with the toasted almonds.

PORK MEDALLIONS IN WINE SAUCE

Steps:

• Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
• Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
• Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
• Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
• Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
• Serve pork medallions covered in mushroom sauce.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
• In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
• Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE

Steps:

• Heat the butter in a heavy-based frying pan.
• Add in the pork medallions, fry for 2-3 minutes on each side.
• Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
• Remove the fillets from the pan and keep warm.
• Add the mushrooms to the frying pan and fry until slightly coloured.
• Add in the shallots, mixing well.
• Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
• Add in the white wine and cook briskly until reduced by half.
• Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
• Pour the mushroom cream sauce over the pork medallions and serve at once.

PORK MEDALLIONS WITH RED PEPPERS AND ARTICHOKES

Steps:

• Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• Sprinkle the pork with Italian seasoning, salt, and pepper. Add pork, and cook 1 minute on each side or until lightly browned.
• Remove from pan. Add bell pepper to pan; sauté 2 minutes.
• Combine the broth, tomato paste, thyme, and sage, stirring with a whisk.
• Return pork to pan, and add broth mixture and artichoke hearts. Cover, reduce heat, and simmer 8 minutes or until thoroughly heated.
• Remove pork from pan, and keep warm. Increase heat to medium-high; cook 2 minutes or until slightly thickened. Spoon the artichoke mixture over the pork.