Pork Medallions With Vanilla Rum Cream Sauce Recipes

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PORK MEDALLIONS



Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PORK MEDALLIONS WITH BRANDY CREAM SAUCE



Pork Medallions with Brandy Cream Sauce image

I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 17

12 ounces uncooked linguine
1 pound pork tenderloin, cut into 1-inch slices
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter, divided
1-3/4 cups sliced baby portobello mushrooms
5 green onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/4 cup brandy
2 tablespoons minced fresh thyme
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 plum tomatoes, seeded and chopped
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

PORK MEDALLIONS WITH VANILLA RUM CREAM SAUCE



Pork Medallions with Vanilla Rum Cream Sauce image

The vanilla-rum-cream combination is out of this world. I would suggest actually making DOUBLE the sauce if you want the pasta to be nice and creamy. If you are serving over rice, or with potatoes, the regular amount should be fine. Serve along with some lightly steamed broccoli or green beans and you have an easy, yet elegant looking dish. From Food and Drink Magazine, Spring 2003 (IMPORTANT NOTE: Please do NOT substitute the vanilla bean for vanilla extract! It won't taste the same. The DARK rum is critical as well - the flavour is far more INTENSE than a white or amber rum. Try Meyers Dark, Pussers or Appleton.)

Provided by Just Call Me Martha

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

12 ounces pork tenderloin
1 small vanilla bean
2 tablespoons dark rum
3 tablespoons all-purpose flour
salt
fresh ground pepper
1 tablespoon butter
2 tablespoons vegetable oil
1/4 cup water
1/4 cup whipping cream

Steps:

  • Trim the pork tenderloin and remove any silverskin.
  • Cut into 6 equal pieces.
  • Place each piece between 2 sheets of plastic wrap.
  • Using a meal mallet, flatten each piece to a 1/4-inch thickness.
  • Cut the vanilla bean lengthwise and using a small knife, scrape out the black seeds.
  • Place in a small bowl and add the rum.
  • Cut the bean in half again and add to the bowl.
  • Place flour on a plate and season with salt and pepper.
  • Dip the pork medallions into the flour, coating lightly.
  • In large frying pan, heat the oil and butter and and pork.
  • Cook until browned- about 3 minutes per side.
  • Keep warm.
  • Pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
  • Add the rum, vanilla seeds and bean.
  • Reduce heat, then add the cream.
  • Simmer gently until the sauce is thickened.
  • Check the seasoning.
  • Return the pork to the pan, heat gently and turn to coat with the sauce.
  • Serve medallions over pasta along with the sauce.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR



Pork Loin Medallions with Balsamic Vinegar image

This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.

Provided by sumchef

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 6

Number Of Ingredients 8

1 (2 pound) boneless pork loin roast, trimmed of fat
4 cloves garlic, minced
1 tablespoon salt
1 tablespoon Dijon mustard
1 tablespoon white sugar
1 teaspoon ground black pepper
¼ cup balsamic vinegar
¼ cup olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Cut pork loin into even, 1/2-inch medallions.
  • Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
  • Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
  • Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE



Pork Medallions with Mustard Cream Sauce image

Categories     Food Processor     Mustard     Pork     Sauté     Walnut     Spring     Bon Appétit

Yield Serves 8

Number Of Ingredients 11

2 1-pound boneless pork tenderloins, each cut crosswise into 4 equal pieces
3 1/2 cups fresh breadcrumbs made from French bread
1 cup chopped walnuts
1/3 cup chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all purpose flour
2 large eggs, lightly beaten
1/3 cup (or more) vegetable oil
Mustard Cream Sauce
Red Cabbage with Raspberries, Onions and Apples

Steps:

  • Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
  • Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.

PORK MEDALLIONS WITH CREAMY PAN SAUCE



Pork Medallions with Creamy Pan Sauce image

Topped with a creamy wine sauce, these tender pork medallions are restaurant-quality fare that can be ready in under half an hour. (Yes. Really!)

Provided by My Food and Family

Categories     Home

Time 29m

Yield 4 servings

Number Of Ingredients 7

2 tsp. oil
1 lb. pork tenderloin, cut into 1/2-inch-thick slices
1/2 cup dry white wine
1 small red pepper, chopped
1 clove garlic, minced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

Steps:

  • Heat oil in large skillet on medium heat. Add meat; cook 4 to 5 min. on each side or until done. Remove to serving plate; cover to keep warm.
  • Add wine, peppers and garlic to skillet; cook and stir 2 to 3 min. or until crisp-tender. Add cream cheese; cook 4 to 5 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in parsley.
  • Spoon sauce over meat.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 160 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 24 g

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE



Medallions of Pork With a Cream and Mushroom Sauce image

This simple recipe transforms pork medallions into a luxurious dish, serving them with a delicious creamy mushroom sauce.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

8 (3 ounce) pork medallions
2 ounces butter
salt & freshly ground black pepper
6 ounces button mushrooms, sliced
2 shallots, thinly chopped
1/4 cup dry sherry
1/4 cup dry white wine
1/2 cup heavy cream
1 tablespoon parsley, chopped

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.

Nutrition Facts : Calories 500.2, Fat 28.5, SaturatedFat 16.2, Cholesterol 181.8, Sodium 186.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 38.2

PORK MEDALLIONS WITH MUSTARD SAUCE



Pork Medallions with Mustard Sauce image

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

Steps:

  • Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
  • Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

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

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