French Onion Pork Tenderloin Medallions Recipes

Steps:

• 1.Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper.
• 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate.
• 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork.

Steps:

• Preheat oven to 325 degrees.
• Place tenderloin in baking dish sprayed with non-stick spray.
• Season with salt and pepper to taste.
• Bake 35-40 minutes or until desired doneness.
• When pork is done, remove from pan and keep warm.
• Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan.
• Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
• Slowly whisk in white wine; stir until smooth.
• Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
• Gradually stir in milk; bring to a simmer.
• Cook over medium heat until smooth and thick, stirring constantly.
• Add chopped sun-dried tomatoes and spinach.
• Continue cooking until completely heated through. Mixture will be somewhat thick.
• Slice pork tenderloin into medallions, approximatley 1/4-1/2 inch thickness.
• Arrange pork medallions on serving plate, top with spinach-tomato mixture.
• Season with salt and pepper, if desired.
• Sprinkle asiago cheese over the top and serve hot!

Steps:

• In a large skillet over medium-high heat, brown tenderloins in oil on all sides. Sprinkle soup mix over the meat; add wine to the skillet. Reduce heat. Cover and simmer for 25-30 minutes or until a thermometer reads 160°, adding water to the skillet if needed. Remove tenderloins and keep warm. , In a small bowl, combine the cornstarch and water until smooth; gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with tenderloins.

Steps:

• Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
• Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

Steps:

• Cut the pork tenderloin into 2 ounces small pieces. Season each piece with salt, pepper, and minced rosemary. Roll each piece of tenderloin in a 1/2 slice of prosciutto, keeping it in place with a toothpick if needed.
• In a large skillet, heat 3 tablespoons of olive oil on medium. When hot, place the minced garlic and wrapped tenderloins in the skillet. Be sure to space them apart so they will caramelize well. If they all don't fit in the skillet, cook in them batches. Cook one side until golden and crispy. Turning only once, flip the other side and cook until crispy and golden and the center is no longer pink.
• Transfer to a platter, add a drizzle of extra olive oil and balsamic on top of each portion.

Steps:

• Cut each tenderloin into 6 rounds.
• wrap bacon around each.
• Poke a hole all the way through the round with a skewer. Remove the skewer and replace it with a sprig of rosemary.
• Thread 3 tenderloin rounds onto a skewer, at right angle to the rosemary.
• Cover and refrigerate up to 24 hours.
• Mix mustard, vinegar, oil, salt & pepper.
• Brush on flat side of pork.
• Grill on med-high for 16-18 minutes.

Steps:

• Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
• Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
• In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
• Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.

Steps:

• Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
• In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
• Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.

Steps:

• Slice pork into serving pieces.
• Using the flat side of a meat mallet, pound each slice to 1/4" thick.
• (Doing this in a plastic baggy works well) Dip pork slices in egg and then coat in bread crumbs.
• Heat olive oil in an electric frying pan to 325 degrees.
• Brown pork slices for approximately 2-3 minutes per side.
• Remove pork from pan and keep warm.
• Pour wine& chicken broth into pan while scraping brown pieces from bottom of pan and reduce heat to 175 degrees.
• Place onion slices and mushrooms in pan to cover the bottom.
• Then put pork pieces on top of veggies.
• Pour lemon juice over meat and sprinkle with capers.
• Steam meat for approximately 20 minutes or until onions& mushrooms are tender.