Apple Pecan Tenderloin Medallions Recipes

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APPLE-PECAN TENDERLOIN MEDALLIONS



Apple-Pecan Tenderloin Medallions image

Quick, easy and delicious. I serve it with cheddar mashed potatoes, a veggie and bread. Great fall meal.

Provided by pines506

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb pork tenderloin, trimmed and cut into 1/2-inch thick slices
2 tablespoons butter
1 (16 ounce) can sliced apples, drained
1/4 cup packed brown sugar
1/2 cup chopped pecans

Steps:

  • Melt butter in a large skillet over medium-high heat until it sizzles.
  • Reduce heat to medium and arrange pork slices in skillet.
  • Cook 5 minutes; turn slices.
  • Spoon apples over pork.
  • Sprinkle with brown sugar and pecans.
  • Cover and cook for 4-6 minutes until pork is done.

Nutrition Facts : Calories 410.6, Fat 21.9, SaturatedFat 6.6, Cholesterol 90.1, Sodium 103, Carbohydrate 31.1, Fiber 4, Sugar 25.6, Protein 24.9

SAUTEED PORK TENDERLOIN MEDALLIONS WITH APPLES & SAGE CREAM PAN SAUCE RECIPE - (4/5)



Sauteed Pork Tenderloin Medallions with Apples & Sage Cream Pan Sauce Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 13

1 teaspoon table salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
1/3 cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper

Steps:

  • 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. Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute. Add apple and onion; sauté until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; 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; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes. Add cream; boil until reduced by half, about 2 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 and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

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

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

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

APPLE-STUFFED PORK TENDERLOIN



Apple-Stuffed Pork Tenderloin image

My mother used to make this apple stuffed pork loin. To lighten my mom's recipe up a bit, I reduced the amount of croutons called for and used the fat-free variety. -Sandra Harrison of Viera, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3 servings.

Number Of Ingredients 10

6 tablespoons reduced-sodium chicken broth, divided
2 tablespoons raisins
1/2 cup chopped apple
1 celery rib, chopped
2 tablespoons chopped onion
1 garlic clove, minced
1-1/2 cups fat-free Caesar croutons
2 tablespoons sliced almonds, toasted
1/8 teaspoon pepper
1 pork tenderloin (1 pound)

Steps:

  • In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 336 calories, Fat 7g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 417mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PECAN CRUSTED PORK TENDERLOIN



Pecan Crusted Pork Tenderloin image

Makes a delicious and attractive entree. Would make a great entree for company. Recipe off the web but I don't know who to credit, but it does say it's Southern cruisine.

Provided by Southern Lady

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 -1 1/4 lb pork tenderloin
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 large eggs
2 tablespoons water
1 1/4 cups dried breadcrumbs
1/3 cup pecans, chopped finely
2 tablespoons dried parsley flakes
1/4 cup vegetable oil
3/4 cup water
1 teaspoon chicken bouillon granule (or base)

Steps:

  • With a sharp knife cut tenderloins into 1/4-inch slices. With a meat mallet gently pound each slice to about 1/8-inch thickness.
  • In a shallow bowl or on waxed paper, combine the flour, salt, and pepper.
  • In a shallow bowl or pie plate, whisk the eggs and water.
  • In another shallow bowl or on waxed paper, combine bread crumbs, pecans, and parsley.
  • Dip the tenderloin pieces into flour mixture, then into the egg mixture, then into the bread crumb and pecan mixture, coating well.
  • Heat vegetable oil in a large skillet over medium heat. Cook tenderloin pieces, 1/3 or 1/2 at a time, until lightly browned on both sides and cooked through. Add more oil as necessary.
  • Place browned tenderloin on a warm platter or tray and tent with aluminum foil to keep warm while cooking remaining pieces.
  • Add the 3/4 cup water and chicken bouillon granules to the drippings in the skillet and bring to a boil, stirring to loosen browned bits; continue to boil for 1 minute.
  • Pour over pork. YUM!

Nutrition Facts : Calories 548.6, Fat 30.8, SaturatedFat 5.7, Cholesterol 180.7, Sodium 1016.1, Carbohydrate 34.1, Fiber 2.9, Sugar 2.8, Protein 33.1

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