PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS WITH SAUTEED APPLES
Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.
Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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.
SAUTEED PORK MEDALLIONS WITH PORT
Although the recipe calls for port, you can use any relatively sweet red wine in this recipe. I like to use this when my grocery store puts pork tenderloin "buy one get one free"!
Provided by breezermom
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
- Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
- Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
- Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
- Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.
Nutrition Facts : Calories 320.1, Fat 17.9, SaturatedFat 6.3, Cholesterol 107.4, Sodium 420.6, Carbohydrate 5, Fiber 0.7, Sugar 2.1, Protein 29.9
SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE
I found this recipe in Woman's Day. It was an advertisement for pork. Sounds good, and it's a quick dinner!
Provided by Chris Reynolds
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SAUTEED PORK MEDALLIONS WITH LEMON-GARLIC SAUCE RECIPE - (4.5/5)
Provided by DebCooks
Number Of Ingredients 9
Steps:
- Cut pork into 12-1 inch thick slices. Sprinkle pork on all sides with 1/8 tsp salt and 1/4 tsp pepper. Heat 1 tsp oil in heavy skillet over medium-high heat. Add pork, cook turning once, until pork is browned and internal temperature reaches 145F about 1 1/2 minutes on each side. Transfer pork to a platter and keep warm. Add remaining oil to skillet. Add garlic and cook stirring constantly, until garlic is fragrant about 30 seconds. Add wine and broth. Increase heat to high and cook, stirring to scrape up brown bits from bottom of skillet, and liquid is reduced by two-thirds, about 5 minutes. Remove skillet from heat and stir in remaining 1/8 tsp salt and 1/8 tsp pepper, the lemon zest, juice and parsley. Serve pork medallions with sauce drizzled over or on the side in gravy boat.
SAUTEED MEDALLIONS OF PORK WITH PRUNES
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 12 grams, Carbohydrate 43 grams, Fat 20 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 726 milligrams, Sugar 24 grams, TransFat 0 grams
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
SAUTEED MEDALLIONS OF PORK WITH PRUNES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 25 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 6 grams, Sodium 763 milligrams, Sugar 2 grams, TransFat 0 grams
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