Pork Medallions With Stuffing Recipes

CREAMY PORK TENDERLOIN MEDALLIONS

Steps:

• Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
• Season the pork with salt & pepper and coat each piece in flour.
• Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
• Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
• Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
• Stir in the fresh parsley and season with extra salt & pepper if needed.

PORK MEDALLIONS WITH CRANBERRY STUFFING

Steps:

• CUT each tenderloin crosswise into 6 slices.
• Pound meat slices, cut-sides up, with meat mallet to 1/2-inch thickness. Add to large nonstick skillet sprayed with cooking spray. Cook on medium-high heat 3 minute on each side or until browned on both sides. Reduce heat to low.
• COMBINE dressing and mustard; pour over meat. Continue cooking 3 minute on each side or until meat is cooked through and sauce is thickened.
• Meanwhile, prepare stuffing as directed on package, but reduce butter or margarine to 1 tablespoons and add cranberries to the water along with the stuffing mix.
• SPOON stuffing onto serving plates. Add meat; drizzle with sauce.

PORK MEDALLIONS TOPPED WITH GOAT CHEESE AND APPLE RAISIN CINNAMON COMPOTE

Steps:

• Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

Steps:

• Preheat the oven to 350 degrees F.
• Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
• For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
• Pour the glaze over the slices and turn them to coat.
• Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
• To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

PORK MEDALLIONS WITH BLUE CHEESE-CHIVE STUFFING

Steps:

• Preheat oven to 425 degrees.
• Sprinkle pork with pepper.
• In large skillet, heat oil over medium-high heat. Cook pork slices, turning once, 2-4 minutes until browned. Transfer pork in single layer to baking sheet.
• In small bowl, mix together blue cheese, chives and crumbs, breaking any large pieces of cheese into crumbs.
• Top pork slices evenly with cheese mixture.
• Bake in preheated oven 10-12 minutes until internal temperature is 155 degrees.

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.

PORK TENDERLOIN WITH STUFFING

Steps:

• Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.