Porkmedallionsinbalsamicmushroomsauce Recipes

PORK MEDALLIONS IN BALSAMIC MUSHROOM SAUCE

Steps:

• Slice Pork Loin diagonally into 1/2" medallions.
• Salt and Pepper each side of medallions.
• In a large skillet melt butter and add olive oil heat to medium high heat.
• Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
• Remove pork and set aside.
• Add Stock to skillet scraping bottom of pan, bring to rolling boil.
• Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
• Stir occasionally and reduce by 1/2.
• Add medallions (and any juices from them) to the skillet and combine well.
• Lower heat to medium low and let simmer about 10 minutes.

PORK MEDALLIONS IN MUSTARD SAUCE

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.

BALSAMIC-MARINATED MUSHROOM SALAD

Steps:

• Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
• Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
• Sprinkle with fresh parsley just before serving.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

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.

PORK MEDALLIONS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 325.
• Cut each boneless pork chop into 2 pieces.
• In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
• Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
• Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
• In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
• In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
• Stir in the soup, sour cream, and broth.
• Pour mushroom and gravy mixture over the pork.
• Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
• NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.