Pork Medallions With Sweet Red Pepper Sauce Recipes

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.

PORTUGUESE PORK WITH RED PEPPERS

Steps:

• With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
• With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
• Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
• Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
• Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE

Steps:

• Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
• Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
• Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
• Transfer meat to a warm serving dish and keep warm.
• Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
• Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE

Steps:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.

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.

PORK MEDALLIONS IN GREEN PEPPERCORN SAUCE

Steps:

• Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

PORK MEDALLIONS WITH SWEET RED PEPPER SAUCE

Steps:

• 1. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 2. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 3. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 4. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 5. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 6. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 7. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 8. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 9. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.
• 10. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.