Porkmedallionswithmushroomsauce Recipes

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.

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE

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.

PORK MEDALLIONS WITH MUSHROOMS

Steps:

• Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
• In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
• Transfer to a plate.
• Drain off any fat from the pan.
• Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
• Add the chicken broth and bring to a boil; boil for 2 minutes.
• Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
• Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
• Sprinkle with the green onions.

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 MUSHROOM MARSALA SAUCE

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
• Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.