Porkmedallionswithmustardchivesauce Recipes

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.

PORK MEDALLIONS

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 WITH CHERRY SAUCE

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.

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

Steps:

• Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat. Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes. Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter. Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
• Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.

PORK MEDALLIONS

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.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

PORK MEDALLIONS WITH MUSTARD AND BOURBON SAUCE

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.

PORK MEDALLIONS

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.

SAUCY PORK MEDALLIONS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
• Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

PORK MEDALLIONS WITH MUSTARD CREAM SAUCE

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.

SAUTEED MEDALLIONS OF PORK WITH PRUNES

Steps:

• Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika, and sprinkle the slices with this mixture on both sides.
• Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.
• Transfer slices to a warm platter and keep warm.
• Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 1/4 cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.