Raspberry Rosemary Sauce On Pork Medallions Recipes

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RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS



Raspberry Rosemary Sauce on Pork Medallions image

Make and share this Raspberry Rosemary Sauce on Pork Medallions recipe from Food.com.

Provided by Chocolatl

Categories     Raspberries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

5 teaspoons vegetable oil, divided
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
8 -10 slices orange zest
1 garlic clove, minced
1 1/4 teaspoons dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1 small bay leaf
6 ounces raspberries, divided
1/4 cup fresh orange juice
1/2 cup white wine
1 1/4 cups chicken stock
4 boneless center cut pork chops
1/4 cup flour
salt (optional)
pepper (optional)
green onion top, for garnish

Steps:

  • Heat 2 teaspoons oil in medium saucepan over medium heat.
  • Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
  • Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
  • Add 1/4 cup raspberries, orange juice, and wine.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
  • Add stock.
  • Return to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Remove from heat and set aside.
  • At this point sauce may be refrigerated until ready to use.
  • Preheat oven to 350°.
  • Pat pork dry.
  • In large, oven-proof skillet, heat remaining oil over high heat.
  • Dust pork evenly with flour on both sides, patting off excess.
  • When oil is very hot, add pork and cook until well-browned, about 3 minutes.
  • Turn pork over.
  • Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
  • Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
  • Add any juices on platter.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
  • Serve meat with sauce, reserved raspberries, and green onion tops.

PORK MEDALLIONS WITH CRANBERRY SAUCE



Pork Medallions with Cranberry Sauce image

Birthdays, promotions and anniversaries don't always happen on the weekend, so it's nice to have a few quick and special weeknight recipes like this one on hand. Our tasters were impressed by the tangy and smoky flavors we found in such a simple-to-prepare entree. -Catherine Higgins, Bountiful, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound), cut into 1-inch slices
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup whole-berry cranberry sauce
2 tablespoons barbecue sauce
1 tablespoon water
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder

Steps:

  • Sprinkle pork with salt and pepper. In a large nonstick skillet coated with cooking spray, cook pork in batches over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm., Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 198mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE



Pork Medallions with Raspberry-Balsamic Sauce image

When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into 1-inch slices
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

Steps:

  • Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 271 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 107mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 23g protein.

ZIPPY RASPBERRY ROAST PORK



Zippy Raspberry Roast Pork image

Rosemary, sage, thyme and garlic make a mouthwatering pork rub in this main course. The raspberry sauce gets a slight kick from chipotle peppers, but complements the meat well.-Kim Pettipas, Oromocto, New Brunswick

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 17

1 boneless whole pork loin roast (3-1/2 pounds)
4 teaspoons olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
4 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon pepper
SAUCE:
1/2 cup chopped onion
2 teaspoons olive oil
3 garlic cloves, minced
4 cups fresh raspberries
3/4 cup sugar
1/2 cup raspberry vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt

Steps:

  • In a large nonstick skillet, brown roast on all sides in 3 teaspoons oil. Place on a rack in a shallow roasting pan. , In a food processor, combine the rosemary, sage, thyme, garlic, salt, pepper and remaining oil; cover and process until smooth. Rub over roast. Bake, uncovered, at 350° for 70 minutes. , Meanwhile, in a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the raspberries, sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until sauce is reduced to 2 cups. Press through a sieve; discard seeds. , Brush 2 tablespoons of sauce over pork. Bake 5-15 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce.

Nutrition Facts : Calories 262 calories, Fat 9g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 341mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

ROSEMARY PORK MEDALLIONS WITH PEAS



Rosemary Pork Medallions with Peas image

It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 teaspoons butter
1 cup reduced-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
2 cups frozen peas

Steps:

  • Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

PORK MEDALLIONS WITH ORANGE-ROSEMARY SAUCE



Pork Medallions With Orange-Rosemary Sauce image

Make and share this Pork Medallions With Orange-Rosemary Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb pork tenderloin
1/2 teaspoon pepper
1/4 teaspoon salt
2 teaspoons olive oil, divided
cooking spray
1 tablespoon instant minced garlic
1/2 cup dry red wine
1/2 teaspoon dried rosemary, crumbled
2 tablespoons tomato paste
3/4 cup fat-free chicken broth
1/4 cup orange juice

Steps:

  • Trim fat from pork, and cut crosswise into 1 inch thick pieces.
  • Place each piece between 2 sheets of heavy-duty plastic wrap;.
  • flatten each piece to 1/2 inch thickness using a meat mallet or rolling pin.
  • Sprinkle both sides of pork with pepper and salt.
  • Heat 1 tsp oil in a 9 inch cast iron skillet coated with cooking spray over medium-high heat.
  • Add pork; cook 3 minutes on each side or until done.
  • Remove pork from pan; set aside.
  • Heat 1 tsp oil in pan.
  • Add garlic; saute 45 seconds.
  • Stir in wine and rosemary, scraping pan to loosen browned bits.
  • Add tomato paste; cook 2 minutes.
  • Stir in broth and orange juice; cook until thick (about 6 minutes).
  • Serve pork with sauce.

PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY



Pork Medallions With Mushroom and Rosemary image

Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.

Provided by QueenJellyBean

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2/3 cup chicken broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarse kosher salt
1/8 teaspoon fresh ground pepper
8 ounces pork tenderloin
1 tablespoon seasoned dry bread crumb
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms

Steps:

  • Cut tenderloin crosswise into 4 pieces.
  • Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
  • Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
  • Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
  • Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
  • Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4

PORK CHOPS WITH RASPBERRY SAUCE



Pork Chops with Raspberry Sauce image

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Provided by Robin Seidel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 11

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  • In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g

APRICOT-ROSEMARY PORK MEDALLIONS



Apricot-Rosemary Pork Medallions image

I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (1 pound each)
1/2 cup seasoned bread crumbs
2 tablespoons olive oil
6 cups fresh broccoli florets
2/3 cup apricot preserves
1/4 cup white wine or chicken broth
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
5-1/3 cups hot cooked brown rice

Steps:

  • Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.

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