Pork Medallions With Red Currant Sauce Recipes

GRILLED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• Preheat your grill to medium-high. Place a piece of the pork on a cutting board and cover with plastic wrap. Gently pound or firmly press the pork into a medallion about 3/4 inches thick. Repeat with the remaining pieces. Brush the pork with the oil; season with salt and pepper.Place the confiture, shallot, ginger, soy sauce, vinegar and water in a small saucepan and bring to a simmer. Stir and simmer 3 to 4 minutes, until the confiture is melted, well combined with the other ingredients and a lightly thickened sauce has formed. Reserve the sauce on low heat. Grill the pork 3 to 4 minutes per side, or until just cooked through. Set in the red currant sauce and turn to coat. Divide the pork and sauce among 2 plates and serve.Note: Red currant confiture is a jelly-like mixture that can be found alongside the jams and jellies sold at Thrifty Foods. Hero brand was used in this recipe.

PORK MEDALLIONS WITH WHISKY SAUCE

Steps:

• 1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at High for 1 minute or until thoroughly heated; set the mixture aside.
• 2. Heat a large skillet over medium-high heat. Add oil to the pan; swirl to coat. Sprinkle salt and pepper evenly over both sides of the pork. Add the pork to the pan; cook 3 minutes on each side or until the desired degree of doneness. Remove from the pan; keep warm.
• 3. Add whisky mixture to the pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute). Serve pork with the sauce spooned over it.

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE

Steps:

• Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
• Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
• Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
• Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
• Return the rest of the cooked pork to the pan.
• Pour in the maple-balsamic sauce and cook for 1 minute.
• Garnish with scallions.

SAVOURY TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• Tuck under the thin end of the tenderloin to make it an even thickness. throughout.
• In a small bowl, combine mustard, thyme, savoury, marjoram, salt and pepper to make a smooth paste. Spread or rub paste all over tenderloin. Roll in chopped parsely to entirely coat tenderloin.
• Place on rack in shallow roasting pan. Roast uncovered in 375° F oven for 30-35 minutes, or until meant is slightly pink inside and meat thermometer reads 160°F Slice into medallions.
• To make the sauce: In a small pot over medium-low heat, melt jam. Stir in mustard until smooth. Stir in vinegar and season to taste with salt and pepper. Pour over sliced tenderloin before serving.

PORK MEDALLIONS WITH RED CURRANT SAUCE

Steps:

• Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
• Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives.
• (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
• Enjoy! 8).

MARINATED PORK ROAST WITH CURRANT SAUCE

Steps:

• Place roast in re-sealable plastic bag. In a medium mixing bowl, combine 1/2 cup soy sauce, 1/2 cup sherry, garlic, mustard, ginger and thyme. Pour marinade in bag, and seal. Place the bag in a large bowl, and refrigerate for at least 3 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Place roast in a medium roasting pan. Roast the pork with marinade uncovered at in preheated oven for 2 1/2 to 3 hours, or until internal temperature reaches 170 degrees F on a meat thermometer . Baste hourly during cooking. Serve with currant sauce.
• To make currant sauce: In a small saucepan over medium-low heat, slowly melt the currant jelly. Stir in the 2 tablespoons sherry and 1 tablespoon soy sauce.

PORK MEDALLIONS

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.