Rye Crusted Pork Medallions Recipes

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.

RASPBERRY PORK MEDALLIONS

Steps:

• Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.

RYE-CRUSTED PORK MEDALLIONS

Steps:

• In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
• Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
• Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.

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.

MUSTARD-SEED-CRUSTED PORK MEDALLIONS WITH RED WINE SAUCE

Steps:

• Preheat oven to 400°F.
• Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.
• Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
• In medium bowl, whisk together egg whites and water.
• Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
• In heavy large skillet over medium-high heat, heat olive oil.
• Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce .

MEDALLIONS OF PORK WITH RIESLING SAUCE

Steps:

• Season pork with salt and pepper.
• Coat with flour; shake off excess.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and garlic and saute until golden brown, about 5 minutes; transfer mixture to bowl.
• Melt remaining 2 tablespoons of butter in same skillet over medium-high heat, and add pork and saute about 4 minutes per side about 16 minutes.
• Transfer pork to platter; tent with foil to keep warm.
• Add onion mixture, Riesling, raisins, vinegar, peppercorns and herbs to the same skillet and simmer until sauce thickens, about 4 minutes.
• Add browned pork to skillet and heat through.
• Slice and divide pork among plates.
• Add remaining 1/4 cup butter to sauce in skillet and whisk just until melted; mix in pine nuts.
• Spoon sauce over pork and serve. Goes well with wild rice pilaf and asparagus or green bean almondine.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork - Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 ¼" thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
• Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
• Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges and watercress.

PORK MEDALLIONS WITH PRUNES

Steps:

• Simmer the prunes in one cup white wine until tender (about 30 minutes), adding a little water if necessary. Set aside.
• Wipe the pork medallions dry with paper towels and dredge them lightly with flour. Heat the butter and oil in a large skillet and brown the pork on both sides.
• Add the remaining wine, red currant jelly, mustard, thyme, salt and pepper. Bring to boil and add the prunes. Cook the medallions, stirring frequently, for four to five minutes or until they have lost their pinkness in the middle. Do not overcook them or they will be tough. If the sauce needs it, add a little lemon juice to cut any sweetness.

SAUTEED MEDALLIONS OF PORK WITH PRUNES

Steps:

• Place pork slices in a flat dish. Combine salt, pepper and cumin, and blend well. Season pork slices with mixture.
• Heat the oil in a nonstick skillet that is large enough to hold the slices in one layer. When the oil is hot, add meat and rosemary and cook over medium heat for 5 minutes or until browned.
• Turn slices over and cook for 5 minutes more. Reduce heat and continue cooking for a few minutes longer or until done. Transfer meat to a warm platter.
• Remove fat from skillet, add onions and garlic, and stir until wilted. Add port wine, vinegar, tomato paste and chicken broth. Stir to dissolve brown particles that cling to the bottom. Add prunes, and cook until reduced by half.
• Add pork slices and any accumulated juices. Add butter; bring to a simmer, shaking the pan to blend butter. Sprinkle with coriander or parsley. Serve immediately.

NUT-CRUSTED PORK MEDALLIONS

Steps:

• In large bowl, mix egg and honey. Add pork slices; toss to coat.
• In food processor, place pecans, cornmeal, salt and pepper. Cover and process until finely chopped. Place pecan mixture in resealable plastic food-storage bag. Add pork slices; seal bag and shake to coat.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center.