Pork Medallions With Whisky Sauce Recipes

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PORK MEDALLIONS IN WINE SAUCE



Pork Medallions in Wine Sauce image

Make and share this Pork Medallions in Wine Sauce recipe from Food.com.

Provided by Rick B2

Categories     < 30 Mins

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/4 lbs pork tenderloin
2 teaspoons olive oil
2 tablespoons butter
1/4 teaspoon salt
black pepper (to taste)
2 tablespoons shallots (minced)
1/2 lb mushroom (thinly sliced)
1/3 cup dry sherry
1 cup chicken stock
1 1/2 teaspoons balsamic vinegar

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.

Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5

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



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 MUSTARD AND BOURBON SAUCE



Pork Medallions With Mustard and Bourbon Sauce image

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

Provided by English_Rose

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 lbs pork tenderloin, cut into medallions
salt & freshly ground black pepper
2 ounces butter
5 tablespoons bourbon whiskey, plus 1 extra tbsp
1 onion, finely chopped
1 garlic clove, finely crushed
1 1/4 cups chicken stock
5 1/2 ounces pearl barley, soaked in cold water for 24 hours, drained well
2/3 cup heavy cream
1 tablespoon coarse grain mustard
1 teaspoon tarragon, finely chopped

Steps:

  • Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.)
  • Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside.
  • Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan.
  • Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent.
  • Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half.
  • Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon.
  • Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through.
  • Serve with steamed seasonal vegetables.

Nutrition Facts : Calories 722.7, Fat 40.2, SaturatedFat 20.4, Cholesterol 199.4, Sodium 292.1, Carbohydrate 37.6, Fiber 6.6, Sugar 2.8, Protein 42.1

MEDALLIONS OF PORK WITH RED-WINE SAUCE



Medallions of Pork With Red-Wine Sauce image

Provided by Pierre Franey

Categories     dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 12

8 slices boneless loin of pork, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon grated fresh ginger
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 whole clove
1/2 cup dry red wine
1 teaspoon balsamic vinegar
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons finely chopped shallots
2 tablespoons butter

Steps:

  • Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
  • Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
  • Drain the pork medallions and pat dry. Reserve the marinade.
  • Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
  • In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams

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

SPICED PORK MEDALLIONS WITH BOURBON SAUCE



Spiced Pork Medallions with Bourbon Sauce image

Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup bourbon or reduced-sodium chicken broth
1/4 cup packed dark brown sugar
3 tablespoons white vinegar
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon pepper
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground allspice
1 pork tenderloin (1 pound), cut into 12 slices

Steps:

  • In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

HONEY MUSTARD BBQ PORK MEDALLIONS



Honey Mustard BBQ Pork Medallions image

These quick and easy pan-fried pork medallions with a honey-mustard sauce are tender on the inside and crispy on the outside.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 25m

Yield 4

Number Of Ingredients 5

1 Smithfield® Mesquite Seasoned Loin Filet
2 tablespoons honey
2 tablespoons stone ground mustard
1 ½ cups corn flake cereal, slightly crushed
2 tablespoons olive oil

Steps:

  • Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
  • Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
  • Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

Nutrition Facts : Calories 464 calories, Carbohydrate 19.3 g, Cholesterol 94 mg, Fat 34.2 g, Fiber 0.3 g, Protein 19.4 g, SaturatedFat 11.1 g, Sodium 252.3 mg, Sugar 9.7 g

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 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

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From therecipes.info


PORK MEDALLIONS WITH HERB CREAM SAUCE - THERE'S ALWAYS PIZZA
2019-01-29 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.
From theresalwayspizza.com


PORK MEDALLIONS WITH LEMON GARLIC SAUCE - RACHEL COOKS®
2020-03-30 How To Cut Pork Tenderloin Medallions. It’s easy. On a cutting board, use a sharp knife to cut the tenderloin in 1/2 inch slices. Lay plastic wrap over the slices and, using a meat mallet, rolling pin, wine bottle, or even the heel of your hand, gently pound each slice …
From rachelcooks.com


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