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
WINE BASTED PORK MEDALLIONS
This Recipe is Quick and Easy, It's a Great Base to Play with,You can Add Garlic or Onions or maybe a little fresh Rosemary, It is however Real Good the way it is, This Recipe was sent to me in a Weekly Newsletter I receive from Karen Newton who is an Accomplished Diabetic Author, I plan on Cooking more of her Recipes.
Provided by Chef Boy-R quotDiab
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.
- Cut Tenderloin into 1/2" Medallions.
- Combine Flour and salt and coat Medallions.
- Sauté Cut Up Mushrooms in the Olive Oil until Tender - Set aside.
- Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.
- De-glaze Pan with the Wine.
- Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.
- Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.
SMOTHERED PORK MEDALLIONS AND GRAVY
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
- Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
- Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
- Mix well. Store in glass or plastic container with lid.
- Yield: about 1 1/2 cups
- In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
- Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
- Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
- Yield: 4 cups
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
PORK MEDALLIONS
Steps:
- Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
- In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
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.
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
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK MEDALLIONS IN WINE SAUCE
Make and share this Pork Medallions in Wine Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
- Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
- Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
- Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
- Serve pork medallions covered in mushroom sauce.
Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5
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
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
GLAZED PORK MEDALLIONS
"After my husband was told to lower his cholesterol, he was sure he'd never taste good food again," writes Michele Flagel of Shellsburg, Iowa. "He was so surprised by this entree, which proves you don't have to eat fish every night to keep fat down."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt. Cook pork in batches over medium-high heat in a large nonstick skillet coated with cooking spray until tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.
Nutrition Facts : Calories 200 calories, Fat 5g fat (2g saturated fat), Cholesterol 79mg cholesterol, Sodium 231mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges
MEDALLIONS OF PORK WITH RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
- Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
- Drain the pork medallions and pat dry. Reserve the marinade.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
- In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 6 grams, Sodium 517 milligrams, Sugar 4 grams, TransFat 0 grams
PORK IN WINE SAUCE
This is such a hearty, warm dish. I like to serve it with buttered noodles.
Provided by PIPPYMOE
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
- Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 15.4 g, Cholesterol 108.9 mg, Fat 27.9 g, Fiber 1.3 g, Protein 36.2 g, SaturatedFat 8.5 g, Sodium 289.7 mg, Sugar 2.5 g
PORK MEDALLIONS WITH WINE AND SAGE
We love pork tenderloins, so versatile! When purchasing your tenderloin make sure it is not injected with any solution as that will change the entire taste of the meat. Look for all natural. Also, when I am just cooking for two of us I use 1/2 of the tenderloin and freeze the other half. If you do not have any fresh sage, use a pinch of dried.
Provided by Penny Stettinius
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Season medallions with salt and pepper.
- Heat olive oil in frying pan and sear medallions on both sides on high heat.
- Remove medallions and set aside.
- Deglaze the pan with the wine, then lower the heat and scrape the bits off the bottom of the pan stirring for 5 minutes.
- Add the consomme and sage, stir well, and add the medallions back into the sauce.
- Simmer until the pork is done to your liking. I like my medallions just after it has been cooked past med-rare, when it is still a little pink and tender. Using the touch test, it's done when it "gives a very little" when touched on top, in the middle. If it does NOT give, it is definitely done, perhaps a little over done.
- So, when your pork is done, whisk in the butter and serve the pork with a bit of sauce on top.
Nutrition Facts : Calories 414.5, Fat 31.1, SaturatedFat 11.3, Cholesterol 105.4, Sodium 458.9, Carbohydrate 1.7, Sugar 0.4, Protein 26.1
PORK MEDALLIONS WITH PRUNES AND RED WINE
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
Provided by MA HIKER
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
- Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- Return the pork to the skillet; heat through.
- Serve the pork and prunes on plates and top with the parsley.
Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49
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