PORK MEDALLIONS
Pork medallions are tender pan-fried slices of pork tenderloin with sautéed onions, mushrooms, and garlic in a rich and creamy brown gravy. Pairs deliciously with potatoes, roasted vegetables, noodles, or seasoned rice. Makes 6-8 servings.
Provided by Tiffany
Categories Main Dishes
Time 29m
Number Of Ingredients 14
Steps:
- Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
- Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
- Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
- If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.
Nutrition Facts : Calories 317 kcal, Carbohydrate 12 g, Protein 35 g, Fat 14 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 113 mg, Sodium 382 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
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 TENDERLOIN WITH GLAZED SWEET ONIONS
Some onions become milder and gain sweetness as they cook. Although the recipe calls for Vidalia onions you can use any sweet onion in this recipe. I usually cook my tenderloin on the bbq but did this one in the oven. My DD prefers it done this way.
Provided by heather in Ont
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Melt butter in large frying pan and add the sliced onions and sauté until softened, about 2 minutes.
- Stir in brown sugar, vinegar, raisins or apricots and salt and pepper to taste and cook until the onions are tender and glazed, about 3 minutes.
- Arrange the pork tenderloins in an oiled roasting pan just large enough to hold them comfortably.
- Spoon the glazed onions over the pork. Roast the pork until browned on the outside and just faintly pink in the center, about 45 minutes.
- An instant-read thermometer inserted into the pork should read 155-160°F.
- Transfer the pork tenderloins to a carving board, cover loosely with aluminum foil, and let stand for 5 minutes.
- Slice and serve on warmed individual plates with the glazed onions.
Nutrition Facts : Calories 456, Fat 18.2, SaturatedFat 7.9, Cholesterol 164.9, Sodium 118.5, Carbohydrate 24.5, Fiber 2.2, Sugar 18.5, Protein 47.9
SWEET ONION PORK MEDALLIONS
Sautéed pork medallions simmer in an irresistible sauce made with sweet onion soup, honey and Dijon-style mustard. Serve them with mashed potatoes for a restaurant quality meal that's guaranteed to impress.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season the pork with salt and black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
- Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Nutrition Facts : Calories 345 calories, Carbohydrate 43 g, Cholesterol 68.8 mg, Fat 7.7 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1008.3 mg, Sugar 7.9 g
PORK MEDALLIONS
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
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
SWEET ONION PORK MEDALLIONS
Sautéed pork medallions simmer in an irresistible sauce made with sweet onion soup, honey and Dijon-style mustard. Serve them with mashed potatoes for a restaurant quality meal that's guaranteed to impress.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season the pork with salt and black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
- Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Nutrition Facts : Calories 345 calories, Carbohydrate 43 g, Cholesterol 68.8 mg, Fat 7.7 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1008.3 mg, Sugar 7.9 g
PORK MEDALLIONS WITH SWEET AND SOUR PAN SAUCE
Make and share this Pork Medallions With Sweet and Sour Pan Sauce recipe from Food.com.
Provided by DrGaellon
Categories Pork
Time 17m
Yield 1 tenderloin, 3 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 480.1, Fat 22.1, SaturatedFat 4.8, Cholesterol 99.8, Sodium 870.8, Carbohydrate 20.1, Fiber 1.3, Sugar 12.5, Protein 32.7
SWEET ONION PORK MEDALLIONS
Sautéed pork medallions simmer in an irresistible sauce made with sweet onion soup, honey and Dijon-style mustard. Serve them with mashed potatoes for a restaurant quality meal that's guaranteed to impress.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season the pork with salt and black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
- Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Nutrition Facts : Calories 345 calories, Carbohydrate 43 g, Cholesterol 68.8 mg, Fat 7.7 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1008.3 mg, Sugar 7.9 g
SWEET ONION PORK MEDALLIONS
Sautéed pork medallions simmer in an irresistible sauce made with sweet onion soup, honey and Dijon-style mustard. Serve them with mashed potatoes for a restaurant quality meal that's guaranteed to impress.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season the pork with salt and black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
- Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Nutrition Facts : Calories 345 calories, Carbohydrate 43 g, Cholesterol 68.8 mg, Fat 7.7 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1008.3 mg, Sugar 7.9 g
SWEET ONION PORK MEDALLIONS
Sautéed pork medallions simmer in an irresistible sauce made with sweet onion soup, honey and Dijon-style mustard. Serve them with mashed potatoes for a restaurant quality meal that's guaranteed to impress.
Provided by Campbell's Kitchen
Categories Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season the pork with salt and black pepper.
- Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add the pork in batches and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet.
- Add the onion to the skillet and cook for 5 minutes or until tender-crisp, stirring occasionally.
- Stir in the honey, mustard and soup and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through. Serve the pork and soup mixture with the potatoes.
Nutrition Facts : Calories 345 calories, Carbohydrate 43 g, Cholesterol 68.8 mg, Fat 7.7 g, Fiber 3.7 g, Protein 26.1 g, SaturatedFat 2.4 g, Sodium 1008.3 mg, Sugar 7.9 g
MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams
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- In a saucepan, cook the onions over low heat with the butter and sugar until caramelized, 30 minutes. Add 3/4 cup of the wine along with the raspberry vinegar and boil until the liquid is syrupy, 8 minutes. Season with salt.
- Meanwhile, season the pork with salt and pepper; sprinkle with the rosemary. Top each medallion with a slice of pancetta and tie together with string. In a skillet, heat the oil and garlic. Add the pork, pancetta side down, and cook over moderately high heat until browned, 3 minutes. Reduce the heat to moderate, turn the medallions and cook until just cooked through, 3 minutes. Transfer to a platter and tent with foil. Discard the garlic.
- Add the remaining 1/3 cup of wine and the balsamic vinegar to the skillet and boil, scraping up the browned bits, until reduced by half, 2 minutes. Add the stock and simmer until reduced to 2/3 cup, 5 minutes. Stir in any pork juices and season with salt and pepper. Remove the string and set the pork on plates. Serve with the onion marmalade and sauce.
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