Sweet Hot Pork Medaillons Recipes

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS

Steps:

• In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
• Set the sauce aside.
• Cut the pork tenderloin, crosswise, into 4 equal size pieces.
• Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
• Season both sides with salt and fresh ground black pepper.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
• Using tongs, transfer the pork to a plate and reserve.
• Add the butter to the pan, along with the pineapple chunks.
• Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
• Add the reserved sauce and bring the mixture to a boil over medium-high heat.
• Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
• Return the pork back to the pan and heat through to finish the cooking.
• When pork is done to your liking, turn the heat off.
• Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
• Garnish with the chives or green onions as desired.

HONEY MUSTARD BBQ PORK MEDALLIONS

Steps:

• Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
• Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
• Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE

Steps:

• Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
• Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
• Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
• Transfer meat to a warm serving dish and keep warm.
• Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
• Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

PORK MEDALLIONS WITH SWEET AND SOUR PAN 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.
• Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.