Pecan Pork Medallions With Cambozola Cream Recipes

CAJUN-SMOTHERED PORK MEDALLIONS

Steps:

• Heat 2 tablespoons canola oil and butter in a heavy skillet (such as cast iron) over medium-high heat.
• Add the onion, reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
• Add celery, carrot and red bell pepper. Continue cooking over low heat for 5-8 minutes or until vegetables are very tender.
• Add the garlic, thyme, 2 teaspoons Cajun seasoning and flour and stir 1-2 minutes.
• Add the chicken broth and Worcestershire. Transfer to a saucepan, using a rubber spatula to clean out the skillet as much as possible.
• Bring the sauce in the saucepan to a boil, reduce heat and let simmer to thicken up and reduce slightly while cooking the pork medallions.
• Season pork medallions with remaining Cajun seasoning.
• Add remaining canola oil to skillet and heat to medium-high.
• Place the pork medallions in the skillet, reduce heat to medium and sear 2-3 minutes on the first side and 1-2 minutes on the other. Turn each medallion on their sides to sear the sides as well.
• Transfer sauce back to the skillet with the pork medallions and bring to a simmer. Cook the pork to an internal temperature of at least 145 degrees.

STEAKHOUSE PECAN PORK CHOPS

Steps:

• Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
• Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
• Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.

PORK MEDALLIONS

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.

BAKED CAMBOZOLA WITH PECANS AND CRANBERRIES

Steps:

• Preheat the oven to 400 degrees F. Combine the pecans, dried cranberries, brown sugar, curry powder and a pinch of salt in a medium bowl.
• Put the cheese in a 1-quart baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 minutes. Serve with sliced pears and/or crackers.

PARMESAN PORK MEDALLIONS

Steps:

• Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.
• Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.
• Bake for 25 minutes.
• Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.
• While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.
• In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.
• Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.
• nutrition information
• (Per Serving)
• Calories: 267
• Total Fat: 4.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.5g
• Cholesterol: 77mg
• Sodium: 254mg
• Carbohydrates: 23g
• Fiber: 3g
• Sugars: 6g
• Protein: 31g
• Dietary Exchanges
• 1 Starch
• 2 Vegetable
• 3 Very Lean Meat

AWESOME HONEY PECAN PORK CHOPS

Steps:

• In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
• In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
• Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.