Porkmedallionsinmustardsauce Recipes

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PORK MEDALLIONS IN MUSTARD SAUCE



Pork Medallions in Mustard Sauce image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH CHARCUTERIE SAUCE



Pork Medallions with Charcuterie Sauce image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

12 slices pork tenderloin, each 1/2-inch thick
Extra-virgin olive oil, for liberal drizzling
Kosher salt and freshly ground black pepper
4 tablespoons butter
2 shallots, finely chopped
3 tablespoons flour
A splash sherry or white wine
2 cups chicken stock
2 tablespoons grainy mustard
12 cornichons, halved or thinly sliced
Sliced baguette, for serving

Steps:

  • Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
  • Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
  • Serve 3 medallions on each plate with lots of sauce, with bread alongside.

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.

SAUTEED PORK TENDERLOIN MEDALLIONS



Sauteed Pork Tenderloin Medallions image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 to 3 tablespoons olive oil
16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions
2 scallions, thinly sliced into rounds
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 large tomatoes, seeded and chopped (3 cups)
Salt and crushed red pepper

Steps:

  • In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
  • To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

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

SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE



Sauteed Pork Medallions With Lemon-Garlic Sauce image

I found this recipe in Woman's Day. It was an advertisement for pork. Sounds good, and it's a quick dinner!

Provided by Chris Reynolds

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed
1/4 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon black pepper, divided
2 teaspoons olive oil, divided
2 garlic cloves, minced
1/2 cup dry white wine (for non-alcoholic, substitute low-sodium chicken broth)
1/2 cup chicken broth, low-sodium
grated zest and 1 tablespoon lemon juice, from 1 lemon
3/4 teaspoon dried sage or 3/4 teaspoon dried rosemary

Steps:

  • Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
  • Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
  • Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
  • Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.

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



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 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

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 SWEET AND SOUR PAN SAUCE



Pork Medallions With Sweet and Sour Pan Sauce image

Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.

Provided by DrGaellon

Categories     Pork

Time 17m

Yield 1 tenderloin, 3 serving(s)

Number Of Ingredients 15

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 lb pork tenderloin
2 tablespoons olive oil
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon olive oil
1 medium onion, sliced thin
1/4 cup dry sherry
1/4 cup red wine vinegar
1/2 cup canned low sodium chicken broth
1/4 cup raisins
table salt

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.
  • Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
  • Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7

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From pinterest.ca


PORK MEDALLIONS WITH LEMON GARLIC SAUCE - RACHEL COOKS®
2020-03-30 Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant.
From rachelcooks.com


PORK MEDALLIONS, GRATINATED WITH ONION – CREAM – SAUCE
Take out and place side by side in a baking dish. Fry the onions in the olive oil and add the garlic. Deglaze with white wine, cream and crème fraîche. Season to taste with salt, pepper and broth. Pour the sauce over the medallions and sprinkle everything with cheese. Baked at 200 ° …
From bosskitchen.com


PORK MEDALLIONS WITH A BALSAMIC HONEY MUSTARD SAUCE
2013-09-16 Instructions. Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt, and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use. Remove the silverskin from the pork ...
From fortheloveofcooking.net


PORK MEDALLIONS & LEMON WINE SAUCE (+VIDEO) | MASALAHERB.COM
2020-08-28 The complete recipe with quantities is located at the bottom of this post. Step 1. Season your meat on all sides. Heat up a pan and cook pork medallions on all sides with the seasoning. Take the meat from the pan. Step 2. Keep the same pan over the heat and build up the sauce with the butter. Pour the wine and broth into the pan to deglaze and season. Step 3. …
From masalaherb.com


QUICK AND EASY PORK MEDALLIONS - SIMPLY HAPPENINGS
2020-05-19 Cook the pork on one side for 3 minutes, flip, then cook an additional 3 minutes. Set the pork tenderloin medallions to the side while making the gravy. Sauté the mushrooms and onions in butter and scrape up any browned bits left on the bottom of the pan from the pork. Add garlic. Coat in flour and slowly whisk in chicken broth.
From simplyhappenings.com


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 TENDERLOIN MEDALLIONS WITH MUSTARD SAUCE - A GOURMET FOOD …
2016-12-26 Heat olive oil in a skillet over high heat. Add meat and trimmings and brown on all sides. Remove tenderloin from skillet (leave the trimmings) and cut tenderloin in 1-inch thick medallions and season these with salt. Lower heat under skillet just a little bit, and return medallions into skillet together with the finely chopped garlic.
From agourmetfoodblog.com


PORK MEDALLIONS WITH APPLE - THERESCIPES.INFO
Braised Pork Medallions With Apples - Pork Recipes - LGCM great lakegenevacountrymeats.com. Add the chopped apple and onion to the skillet and saute until soft. Add the apple cider to the skillet and add the medallions back to the mixture. Cover the skillet and simmer for 10 minutes or until the medallions reach 145°F. Serve the pork along with the …
From therecipes.info


PORK MEDALLIONS WITH CREAMY MUSTARD SAUCE - THE BLACK FARMER
Heat the oil in the large frying pan. Add the pork medallions and gently fry for 12 minutes turning occasionally until nearly cooked through. Add the chopped onion and garlic and cook for 4 – 5 minutes stirring occasionally. Stir in the crème fraiche and mustard. As soon as the crème fraiche is heated through and runny remove the pan from ...
From theblackfarmer.com


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