Porkmedallionsinbalsamicmushroomsauce Recipes

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PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS



Pork Medallions with Balsamic Vinegar and Capers image

This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!

Provided by Marianne

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 25m

Yield 6

Number Of Ingredients 9

¼ cup all-purpose flour
1 teaspoon garlic salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
2 pounds pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
⅓ cup balsamic vinegar
½ cup chicken broth
2 teaspoons minced lemon zest, or to taste
1 tablespoon capers, or to taste

Steps:

  • Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
  • Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g

PORK MEDALLIONS WITH MUSHROOMS



Pork Medallions With Mushrooms image

This recipe from Canadian Living is easy to prepare, is on the table in under half an hour and yet is elegant enough for a special occasion. If you don't like pork, boneless chicken breasts can be substituted.

Provided by Irmgard

Categories     Pork

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 (12 ounce) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 onion, sliced
2 cups mushrooms, sliced
1/2 sweet red pepper, sliced
3 garlic cloves, minced
1 teaspoon dried sage, crumbled
1 1/4 cups chicken broth
1 tablespoon all-purpose flour
2 green onions, sliced

Steps:

  • Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
  • In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
  • Transfer to a plate.
  • Drain off any fat from the pan.
  • Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
  • Add the chicken broth and bring to a boil; boil for 2 minutes.
  • Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
  • Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
  • Sprinkle with the green onions.

Nutrition Facts : Calories 362.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 110.6, Sodium 856, Carbohydrate 15.6, Fiber 3.1, Sugar 5.8, Protein 42.3

PORK MEDALLIONS



Pork Medallions image

My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 13

1 pork tenderloin (about 1/2 pound)
1 tablespoon olive oil
1-1/2 teaspoons butter
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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.

Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE



Pork Medallions in Mushroom Marsala Sauce image

Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.

Provided by CC G

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 lbs pork tenderloin (about 2 tenderloins)
kosher salt
fresh ground black pepper
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
2 medium shallots, finely diced
12 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
1/2 cup dry marsala
1 cup low sodium chicken broth
3 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
  • Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
  • Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9

PORK MEDALLIONS IN BALSAMIC MUSHROOM SAUCE



Pork Medallions in Balsamic Mushroom Sauce image

A great meal for 4. Quick and easy to prepare. Can be served over rice or noodles. An experiment that turned out pretty good!

Provided by IAKnight

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

18 ounces pork loin
2 cups fresh sliced mushrooms
2 teaspoons butter
1 tablespoon olive oil
1/2 cup chicken stock
2 tablespoons balsamic vinegar
2 teaspoons minced garlic
2 teaspoons salt (to taste)
1 teaspoon pepper (to taste)
1 teaspoon chopped basil (dried)

Steps:

  • Slice Pork Loin diagonally into 1/2" medallions.
  • Salt and Pepper each side of medallions.
  • In a large skillet melt butter and add olive oil heat to medium high heat.
  • Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
  • Remove pork and set aside.
  • Add Stock to skillet scraping bottom of pan, bring to rolling boil.
  • Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
  • Stir occasionally and reduce by 1/2.
  • Add medallions (and any juices from them) to the skillet and combine well.
  • Lower heat to medium low and let simmer about 10 minutes.

Nutrition Facts : Calories 347, Fat 23.8, SaturatedFat 8, Cholesterol 83.1, Sodium 1280.4, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 27.6

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