PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
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
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
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
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
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
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
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
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
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
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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- Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
- Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side.
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- Melt a generous amount of ghee in a heavy skillet (preferably cast iron) set over medium-high heat. When the pan is hot enough, add the pork medallions and cook them for 4 minutes per side, without moving them, until they develop a nice golden crust. Remove to a plate to collect the juices.
- Add the mushrooms to the skillet and cook them, stirring often, until they turn a beautiful golden color, about 5 minutes. Don’t hesitate to add more ghee if and as necessary.
- When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock, followed with tapioca starch diluted in water; bring to the boil and continue cooking until the sauce thickens, about 1 minute.
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- 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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