Rosemary And Parsley Breaded Pork Tl Medallions W Mushroom Tomato And Onion Reduction Recipes

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PORK MEDALLIONS



Pork Medallions image

Provided by Trisha Yearwood

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 14

2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar
1/4 cup ginger sauce
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil
1 medium red onion, coarsely chopped
1/4 cup honey
1/4 cup orange marmalade
1/4 cup tomato-vegetable juice, such as V8
2 oranges

Steps:

  • Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
  • The next day, preheat the oven to 350 degrees F.
  • Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
  • In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

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

ROSEMARY AND PARSLEY BREADED PORK TL MEDALLIONS W/ MUSHROOM, TOMATO, AND ONION REDUCTION



ROSEMARY AND PARSLEY BREADED PORK TL MEDALLIONS W/ MUSHROOM, TOMATO, AND ONION REDUCTION image

Categories     Sauce     Pork     Fry     Quick & Easy

Yield 3 - 4 people

Number Of Ingredients 15

1 pound whole pork tenderloin
1 tablespoon rosemary coarsely chopped
1 tablespoon parrsley flake
1 cup Panco (Japanese bread crumb) or other breadcrumb
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon butter
Sauce:
1 package (approx.6-8 oz.) whole baby portabellas sliced into 1/4" slices
4 Roma tomatoes w/ core and seed removed
1 Small yellow onion coarsely chopped
1 cup Pork stock or water
½ cup dry red or Marsala wine
1 tablespoon Cornstarch
Salt and Pepper to taste

Steps:

  • Cut tenderloins into 1" thick medallions. Evenly mix breadcrumbs, rosemary, parsley, salt, and pepper in small bowl. Coat medallions with dry breadcrumb mixture. Coat bottom of frying pan with EV olive oil add butter and bring up to heat until pan is lightly smoking. Sauté medallions until each side is golden brown (2-3 min.). Immediately remove pan from heat and place pork in a pan in a 200° oven while making sause. If all olive oil has been soaked up by pork add approx. 1 tblsp. additional EV olive oil to sauté contents of sauce. Add onions to pan and pinch of salt and pepper and sauté until golden and soft. Add mushrooms and brown. Add tomatoes and sauté until they begin to let go of their water. Sauté additional 30 sec. to 1 min. and then add stock/water and bring to boil while stirring with wooding spoon. Add wine and allow alcohol to evaporate. Reduce sauce approx. 5 min on medium heat. Add cornstarch ¼ tblsp. at a time until sauce just begins to thicken. Be sure to break up any clumps of cornstarch that remain in sauce. Remove tenderloin medallions from oven. At this point you may place tenderloins in sauce and coat while in frying pan, or place tenderloins on platter and cover with tomato/mushroom/onion sauce.

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 TENDERLOIN MEDALLIONS



Pork Tenderloin Medallions image

"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 3-4 servings.

Number Of Ingredients 15

1 pound pork tenderloin
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons water
3/4 cup dry bread crumbs
3 tablespoons butter
1 tablespoon olive oil
1/4 pound sliced fresh mushrooms
2 tablespoons white wine or chicken broth
2 tablespoons additional chicken broth
1/2 teaspoon lemon juice
1 tablespoon minced fresh parsley
Hot cooked pasta, optional

Steps:

  • Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

BREADED PORK TENDERLOIN



Breaded Pork Tenderloin image

This is the most tender, tasty recipe for pork tenderloin.

Provided by Dani

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Yield 4

Number Of Ingredients 8

1 ½ pounds pork tenderloin
2 eggs
¼ cup milk
½ cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
  • Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 337.8 calories, Carbohydrate 11.7 g, Cholesterol 204.9 mg, Fat 13.1 g, Fiber 1.1 g, Protein 41 g, SaturatedFat 3.6 g, Sodium 476 mg, Sugar 1.8 g

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

PORK MEDALLIONS



Pork Medallions image

Quick and easy way to saute slices of pork tenderloin. Made extra wonderful with a sprinkling of fresh lemon juice.

Provided by sugarpea

Categories     Pork

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 pork tenderloin, cut into medallions,1/2 ",thick
1/4 cup flour
salt & freshly ground black pepper
2 tablespoons butter
1/2 lemon, juice of
2 tablespoons finely chopped parsley

Steps:

  • Place each medallion between 2 sheets of plastic wrap and pound thin with flat side of a cleaver; pat both sides of medallions with flour, salt, and pepper.
  • Melt butter in a skillet over medium heat; saute medallions until lightly browned on both sides and cooked through, 5-10 minutes; plate and sprinkle with lemon juice and parsley.

Nutrition Facts : Calories 81.5, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 42.2, Carbohydrate 6.6, Fiber 0.3, Sugar 0.2, Protein 0.9

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