ELEGANT PORK MEDALLIONS IN STILTON CIDER SAUCE
I had this meal at a lovely restaurant and then found a similar recipe on a blog. It's TO DIE FOR and could not be easier to make! It would be great to serve to guests or as the main course for a romantic dinner! It is perfection served with Asparagus and Mashed Potatoes.
Provided by ms.susan
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
- Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
- Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
- Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
- Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
- Toss the pork in the sauce and serve, garnished with a sprig of rosemary.
PORK MEDALLIONS WITH CIDER SAUCE
Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)
Provided by KLBoyle
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat large skillet over med-high heat and add oil.
- Season pork with salt and pepper lightly on each side.
- Sear pork about 5 minutes on each side or until brown.
- Add cider, vinegar and wine and bring to a boil.
- Cover and cook 5 more minutes.
- Remove lid and reduce heat to med., simmer 5 more minutes.
- Remove pork to a plate and keep warm.
- Simmer liquids until reduced to 1/2 cup.
- Spoon sauce over pork and enjoy!
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35
PORK MEDALLIONS WITH CHARCUTERIE SAUCE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
- Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
- Serve 3 medallions on each plate with lots of sauce, with bread alongside.
PORK MEDALLIONS
Steps:
- Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
- In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
SMOTHERED PORK MEDALLIONS AND GRAVY
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
- Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
- Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
- Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
- Mix well. Store in glass or plastic container with lid.
- Yield: about 1 1/2 cups
- In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
- Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
- Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
- Yield: 4 cups
PORK MEDALLIONS WITH APPLE CIDER GRAVY
Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
- Serve pork with cider gravy. Garnish with rosemary sprigs.
Nutrition Facts : ServingSize 1 Serving
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
PORK TENDERLOIN WITH STILTON & PORT
In our family, if a dish is unbelievable we call it a "plate licker". This is definitely my daughters' Julia & Jill's absolute favorite plate licker.
Provided by Auntie Anne and Unc
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a 3 or 5-quart sauté pan over medium-high heat until rim of pan is hot. Add oil and wait another minute. Add pork and cook, turning as needed, until browned on all sides (about 4 minutes).
- Transfer meat to a 9 x 13 inch baking pan and bake in a 400 F oven until a meat thermometer inserted in thickest part of tenderloin registers 160 (about 15 minutes).
- Meanwhile, discard fat from sauté pan and add port and broth. Bring to a boil over high heat; then boil, uncovered, until reduce to about 3/4 cup (about 3 minutes). Stir in cream and continue to boil, stirring, until sauce is covered with large, shiny bubbles (about 5 more minutes). Add cheese and stir until melted; stir in chiles. Remove from heat.
- To serve, thinly slice meat across the grain. Fan out slices on individual plates and spoon sauce over them.
PORK MEDALLIONS WITH MUSTARD CREAM SAUCE
Categories Food Processor Mustard Pork Sauté Walnut Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
- Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.
PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS IN WINE SAUCE
Make and share this Pork Medallions in Wine Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
- Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
- Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
- Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
- Serve pork medallions covered in mushroom sauce.
Nutrition Facts : Calories 512.1, Fat 22.1, SaturatedFat 9.1, Cholesterol 147.5, Sodium 466.6, Carbohydrate 10, Fiber 0.8, Sugar 3.6, Protein 43.5
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK MEDALLIONS WITH DIJON SAUCE
"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
PORK MEDALLIONS WITH APPLES AND CIDER
A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.
Provided by NcMysteryShopper
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin into 1" discs if using.
- Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Nutrition Facts : Calories 393.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 131.6, Sodium 90.5, Carbohydrate 19.3, Fiber 2.6, Sugar 9.7, Protein 41
PARMESAN PORK MEDALLIONS
Steps:
- Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.
- Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.
- Bake for 25 minutes.
- Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.
- While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.
- In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.
- Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.
- nutrition information
- (Per Serving)
- Calories: 267
- Total Fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 77mg
- Sodium: 254mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugars: 6g
- Protein: 31g
- Dietary Exchanges
- 1 Starch
- 2 Vegetable
- 3 Very Lean Meat
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