Sauteed Pork Medallions With Port Recipes

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

SAUTEED PORK TENDERLOIN MEDALLIONS

Steps:

• In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
• To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

PORK MEDALLIONS WITH CHERRY PORT SAUCE

Steps:

• Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
• Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
• Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
• Set pan in which pork was cooked over medium-high heat; add port and cherries. Boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to about 2 tablespoons, 2 to 3 minutes. Increase heat to high; add stock or broth, rosemary, any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 2 minutes. Add salt and pepper to taste.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK MEDALLIONS WITH FIG & PORT WINE SAUCE

Steps:

• Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
• Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
• Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until its reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.

PORK MEDALLIONS WITH CHERRY PORT SAUCE

Steps:

• combine the first 4 ingredients heat oil in a skillet.
• sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
• add port mixture to pan and scrape up browned bits.
• bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
• remove from heat and whisk in butter.
• serve sauce over pork, garnish with fresh parsley.

SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE

Steps:

• Cut pork into 12 slices, about 1-inch thick. Sprinkle pork on all sides with 1/8 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 teaspoon of the oil in a large heavy skillet over medium-high heat. Add the pork and cook, turning once, until the pork is well browned and internal temperature reaches 145 degrees F, about 1 1/2 minutes on each side. Transfer pork to serving platter and cover to keep warm.
• Add the remaining 1 teaspoon oil to skillet. Add garlic and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add the wine and broth. Increase heat to high and cook, stirring to scrape up the browned bits from the bottom of the skillet, until the liquid is reduced by two thirds, about 5 minutes.
• Remove the skillet from the heat and stir in the remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, the lemon zest and juice, and the parsley. Serve the pork medallions drizzled with the sauce (makes a generous 1/3 cup; about 1 1/2 tablespoons per serving).
• Serve the pork with whole wheat linguine or brown jasmine rice. For a vegetable, steamed broccoli rabe or spinach.