PORK MEDALLIONS WITH WHITE WINE SAUCE
In this recipe video, I show you how to make a pork medallion dish that is super tasty, and super cool. Pork medallions are like the filet mignon of pork, and go really well with a variety of sauces and side dishes. In this pork recipe, I make a pan sauce out of the pork drippings, some white wine and mustard. For sides, I love roasted potatoes, or wild rice, and green beans or asparagus. I think this is also a great special occasion or date night dish...my wife loves it anyway. If want the full recipe and description, go to the recipe page below. Let me know how it goes!
Provided by Dave Beaulieu
Categories Date Night
Time 35m
Number Of Ingredients 1
Steps:
- I love to cook pork tenderloin, and one of my goto options is to cut pork medallions from a whole loin. In this recipe video, I show you how to portion out medallions, sauté them, and serve with white wine sauce. The dish reminds me a bit of filet mignon, but of course is a bit lighter and healthier. Another great thing about pork, is the options are nearly endless. It's easy to add different spices and herbs to create a "new" meal every time you make them. But those are for another time, let's look at this pork medallion in white wine sauce recipe. Recipe Overview and Keys to Success To cook the best pork medallions (and frankly any pork tenderloin) you should make sure to the following: Regarding the doneness of pork, you need to make your own call, but I think the days of well-done pork tenderloin are over. Pork today is raised cleaner than it used to be, and cooking until it's completely well done, isn't really needed. I think if you over cook the pork you end up with dry shoe leather. I cook the pork to medium or medium well at most. In a good hot pan, they should only take about 2 - 3 minutes on each side, and if you need to, use a meat thermometer (I like ~140 degrees). Use a very hot pan so that you can get a good sear on both side of the pork Ingredients for Pork Medallions in White Wine Sauce (for 2) Pork tenderloin 2 Minced garlic cloves 1 diced shallot Half cup of white wine Tablespoon of Dijon mustard Half cup of chicken stock Tablespoon of chopped parsley 3 tablespoons butter Cutting the Pork Medallions To cut the pork medallions, the first thing you need to do is clean the whole tenderloin. If the ends of the lion of tapered off, they don't make the greatest medallions shape. They will cook & taste fine, but if the presentation is important (like for a dinner party) you may want to trim 2 - 3 inches from each side Remove the sliver skin from the tenderloin. This skin is very tough and not really edible, so it's best removed. Check out the video to see how to remove it. You can then cut your medallions any thickness you'd like. I like to cut them about 2 inches thick, and like to serve about 3 of those per person. Once cut season with salt and pepper Cooking the Pork and Sauce Get your frying pan very hot and add enough oil to coat the bottom Add the medallions and sear on one side until they develop a nice crust - about 3 minutes Turn the medallions and sear on the other side, again 2 - 3 minutes until cooked to medium, and remove from the pan. Put in a warm spot and cover with foil Turn the heat down to medium and add the diced shallot and garlic. Saute until soft. Add the wine and deglaze the pan; turn the heat to high and reduce the wine by half Add the mustard and stir to combine Add in the stock; again reduce by half Turn the heat off, and add the butter and parlsey. Stir to combine and incorporate the butter. Plate the pork and spoon the sauce over and around the medallions Enjoy!!
PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
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 IN MUSHROOM GRAVY
This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!
Provided by Jen
Number Of Ingredients 18
Steps:
- Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
- Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
- Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
- Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.
MUSTARD PORK MEDALLIONS
These tasty pork medallions brushed with mustard and coated with seasoned dry bread crumbs before baking come out perfectly tender and juicy. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.
Nutrition Facts : Calories 260 calories, Fat 8g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 661mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.
Provided by Tinat51796
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
- Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Categories Mustard Pork Sauté Low Carb Kid-Friendly Winter Capers Bon Appétit Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
PORK MEDALLIONS IN APPLE MUSTARD SAUCE
This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine.
Provided by Zaney1
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
- Set aside.
- Sprinkle pork chops with salt and pepper.
- In a large nonstick skillet, heat oil.
- Brown chops in the oil.
- Remove and set aside.
- Add the garlic to the pan.
- Saute 1 minute.
- Add reserved broth mixture, stirring to loosen the browned bits from the pan.
- Bring to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
- Return pork to pan.
- Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
- Combine cornstarch and cold water and mix until smooth.
- Add to the pan.
- Bring to a boil.
- Cook and stir for 2 minutes or til thickened.
- Sprinkle with parsley and serve.
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BOURBON PORK MEDALLIONS WITH MUSTARD SAUCE · ERICA'S RECIPES
From ericasrecipes.com
5/5 (3)Total Time 8 hrs 40 minsCategory Main CourseCalories 867 per serving
- Combine the ingredients for the bourbon marinade in a resealable bag. Add the pork and refrigerate at 8 hours to overnight.
- While the pork is cooking, cook the cream in a nonstick skillet over medium-low heat until reduced to ~1-½ cups (~ 10 min), stirring often.
- Once done, remove the dish with the pork from the oven and let the pork rest 10 minutes before slicing (i.e. allow to sit in the dish away from heat).
PORK MEDALLIONS WITH MUSTARD SAUCE RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 160 per serving
- Trim fat from pork. Cut pork into 1-inch-thick slices. Place slices between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.
- Coat a large nonstick skillet with cooking spray; add oil, and place pan over medium-high heat until hot. Add half of pork, and cook 3 minutes on each side or until browned. Remove from pan; set aside, and keep warm. Repeat procedure with remaining half of pork.
- Reduce heat to low; add milk to pan, stirring constantly, scraping pan to loosen browned bits. Stir in mustard and green onions. Return pork to pan; cover and cook 2 minutes, turning to coat with sauce.
PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (45)Total Time 33 minsCategory MainCalories 357 per serving
- Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).
- Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).
- Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)
PORK TENDERLOIN MEDALLIONS IN A CREAMY MUSTARD SAUCE ...
From kitchendivas.com
Ratings 1Category Main CourseCuisine AmericanEstimated Reading Time 4 mins
- Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and trim pork tenderloins. Pat dry with paper towel and cut into 1 inch thick slices. Tenderize or pound pork slices between 2 sheets of plastic wrap (or not, I usually don't bother) with a meat mallet until slices are between 1/4 and 1/2 inch thick. Sprinkle each slice with salt and pepper.
- In a large skillet melt 2-3 tablespoons of butter over medium high heat. Add pork slices and cook for between 3 and 4 minutes a side, until browned. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Place pork slices on your prepared sheet and in to your oven to keep warm.
- Once tenderloin is cooked melt another 2 tablespoons of butter in skillet. Add onions and cook stirring constantly for about 2 minutes. Add wine, sage or thyme and stir, scraping bits from the bottom of the skillet with a wooden spoon. Simmer and reduce by about half. This is when I mash and prepare potatoes, rice and whatever sides dishes I am serving.
- Add cream and continue to simmer for 5 minutes or until sauce thickens. Stir in mustard. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey. Stir and serve immediately over warm pork with rice or potatoes, we love the sauce served on both. Enjoy!
PORK MEDALLIONS IN A DIJON MUSTARD SAUCE - JULIA'S CUISINE
From juliascuisine.com
4/5 (3)Total Time 25 minsCategory Main CourseCalories 517 per serving
- Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
- In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
PORK MEDALLIONS IN CREAMY MUSHROOM SAUCE • MY POCKET KITCHEN
From mypocketkitchen.com
4.4/5 (23)Servings 6Cuisine AllCategory Dinner
- Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1.5 - 2 inch disks. Flatten slightly with the palm of your hand. Season with salt and pepper.
- Heat oil in a large skillet to medium-high. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2-3 minutes per side, or until nicely seared. Remove to a plate and set aside.
- Lower heat to medium-low. Add a splash more of oil if needed. Add sliced onions. Cook, stirring, for 3-4 minutes or until starting to soften.
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4.6/5 (19)Total Time 30 minsCategory Dinner, EntreeCalories 517 per serving
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