Porkmedallionswithchanterelles Recipes

PORK MEDALLIONS WITH CHANTERELLES

Pork Medallions With Chanterelles image

This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.

Provided by waynejohn1234

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons clarified butter (see note at bottom)
4 pork medallions (1 inch thick)
4 shallots, finely chopped
1 cup mushroom, sliced
1 cup whipping cream
1 1/2 tablespoons cognac
1 1/2 tablespoons horseradish
4 tablespoons parsley
salt and pepper

Steps:

To clarify butter, heat until almost boiling.
Remove from heat and allow to cool slightly; skim top.
Heat clarified butter over med. heat.
Add pork and saute until done, which takes about 8 mins.on each side.
Remove medallions and add shallots.
Cook until done.
Add remaining ingredients and adjust seasoning.
Heat thoroughly and return pork to pan.
Heat and serve.

Nutrition Facts : Calories 329.4, Fat 33.7, SaturatedFat 21, Cholesterol 112, Sodium 47.2, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 2.6

PORK MEDALLIONS

Pork Medallions image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

1 cup panko bread crumbs
1 tablespoon garlic powder
Salt and freshly ground black pepper
1 (1 to 1 1/2 pound) pork loin, sliced into medallions and pounded thin
Milk, as needed to moisten pork
2 tablespoons grapeseed oil

Steps:

Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

PORK MEDALLIONS

Pork Medallions image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 4

Ingredients

Two 8-ounce boneless pork loin chops, cut 3/4-inch thick, trimmed
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper

Steps:

Place meat on a work surface. Using a sharp knife, carefully halve chops horizontally; you will have 4 thin pork medallions.
In a large skillet, heat oil and butter over medium-high heat. Season pork with salt and pepper. Add pork, and sear for 2 minutes. Turn, and cook for 1 minute more.

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

Ingredients

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

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