GRILLED PORK MEDALLIONS WITH PASTA
Provided by Sunny Anderson
Time 2h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To make the marinade: In a blender or food processor combine banana peppers, mustard, and honey. Blend until smooth, and set aside 3 tablespoons for the pasta sauce.
- Pour the remaining marinade into a re-sealable plastic bag. Season the pork with salt and pepper and add them to the bag. Seal and distribute the marinade equally on the pork. Marinate at room temperature up to 2 hours or in the refrigerator if longer than that. Remove the pork from the refrigerator 30 minutes before cooking to let pork come to room temperature.
- Preheat a seasoned cast iron grill pan over medium-high heat.
- Bring a large pot of well-salted water to a boil for the pasta.
- Remove the pork medallions from the marinade and give a gentle shake to remove excess marinade. Place on the grill pan. Let cook 4 minutes per side or until cooked through. Remove from the pan and loosely tent with aluminum foil while the meat rests.
- Meanwhile, cook the pasta in salted boiling water until al dente, about 12 minutes. In a medium saute pan on medium heat, heat the oil. When it begins to swirl, add the onions. Season the onions with salt and pepper, and sweat until tender.
- Add the garlic and cook another minute. Add reserved marinade and stir. Once combined, add the heavy cream and stir until slightly reduced and thickened, about 8 minutes.
- Stir in the grated Parmesan, and parsley. Drain the pasta and add to sauce, coating well. Serve alongside pork.
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.
TUSCAN PORK MEDALLIONS
Pork tenderloin gets delightful Italian flavor from prosciutto, tomatoes and garden herbs. The beautifully browned slices are quick enough for weeknights yet will impress your guest. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Sprinkle pork with salt and pepper. In a large skillet over medium heat, cook pork in butter until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Remove and set aside., In the same skillet, saute prosciutto in the drippings until browned. Add garlic and sage; cook 1 minute longer. Add vinegar, stirring to loosen browned bits from pan., Stir in cream; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until slightly thickened. Add tomatoes and pork; heat through. Sprinkle each serving with basil and cheese.
Nutrition Facts : Calories 514 calories, Fat 36g fat (20g saturated fat), Cholesterol 205mg cholesterol, Sodium 718mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 40g protein.
MANGO CHUTNEY & PORK MEDALLIONS
This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again.
Provided by Baby Kato
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork tenderloin into medallions.
- Sprinkle salt and pepper on pork.
- Add butter and quickly brown pork medallions in pan over medium-high heat.
- Remove pork from heat and keep warm.
- Add whipping cream to pan and bring to a boil.
- Add chutney to cream mixture, mix well and pour over medallions.
- Cover and bake at 350 degrees for 20 minutes.
- Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.
Nutrition Facts : Calories 386.2, Fat 26, SaturatedFat 13.7, Cholesterol 168.3, Sodium 426.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 35.7
PORK TENDERLOIN WITH MANGO CHUTNEY
Pork tenderloin is so easy to prepare and this chutney makes it even easier when it can be prepared ahead of time. Good recipe for entertaining. This recipe comes from a restaurant's cookbook that we frequent often - the Fly Fisher's Inn in Cascade, Montana. Enjoy!
Provided by DDW7976
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chutney: Peel, halve and seed mango, cut into 1/2 inch cubes.
- Combine mango with all the other ingredients in a deep heavy sauce pot.
- Cook, uncovered until it begins to simmer gently.
- Continue cooking for about 10 minutes, simmering until thickened.
- Cool, cover tightly and refrigerate.
- It will keep for about 1 week in the refrigerator.
- Bring to room temperature or warm for serving.
- Tederloins: Season lightly with salt and pepper.
- Roast pork on a rack in a shallow roasting pan.
- Insert meat thermometer.
- Roast uncovered in a 350 degree oven for 25-35 minutes or until the thermometer registers 145-155 degrees.
- Slice and top with chutney.
Nutrition Facts : Calories 412.8, Fat 11, SaturatedFat 3.8, Cholesterol 131, Sodium 99.9, Carbohydrate 36.4, Fiber 1.5, Sugar 33.8, Protein 41.4
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY
Make and share this Pork Medallions With Ginger Pears and Chutney recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper.
- Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
- Transfer meat to a plate; cover to keep warm.
- Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
- Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
- Arrange pork on a platter and spoon the pear mixture on top.
Nutrition Facts : Calories 189.1, Fat 7.1, SaturatedFat 1.8, Cholesterol 56.1, Sodium 338.1, Carbohydrate 13.7, Fiber 2.7, Sugar 8.2, Protein 18.2
MANGO-CHUTNEY GLAZED PORK LOIN ROAST
A little of this...a little of that, this delicious pork loin roast recipe has just a touch of India, but appeals to everyone! Serve with jasmine rice or potatoes.
Provided by LivininGTown
Categories World Cuisine Recipes Asian Indian
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Rub outside of roast with tandoori paste and place into the bottom of a baking dish. Spread mango chutney on top, followed by apricot jam. Sprinkle dried onion over roast. Pour water around the sides and throw pineapples and cranberries into the water. Top roast with candied orange peel. Cover the baking dish.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), 1 1/2 to 2 hours, removing the lid for the last 15 to 30 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 24.2 g, Cholesterol 55.2 mg, Fat 13.6 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 3.6 g, Sodium 473.6 mg, Sugar 4.3 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
MANGO CHUTNEY PORK ROAST
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (2 cups chutney).
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
PORK TENDERLOIN WITH MANGO CHUTNEY
Categories Fruit Ginger Low Fat Mango Pork Tenderloin Curry Summer Jalapeño Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
- Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.
ASIAN PORK MEDALLIONS
When I became serious about losing weight and getting healthy, my kids missed the Chinese delivery that I used to order so frequently. I combined a few recipes to come up with this tasty winner. -Dianne James, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix the first six ingredients until blended., In a large skillet, heat oil over medium-high heat. In batches, cook pork 3-4 minutes on each side or until tender; remove from pan., In same skillet, bring sauce mixture to a boil; cook and stir 1-2 minutes or until thickened. Return pork to pan; heat through, turning to coat. If desired, serve with rice and top with green onions.
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 566mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
SAUTEED MEDALLIONS OF PORK WITH PRUNES
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika, and sprinkle the slices with this mixture on both sides.
- Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.
- Transfer slices to a warm platter and keep warm.
- Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 1/4 cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 12 grams, Carbohydrate 55 grams, Fat 25 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 6 grams, Sodium 763 milligrams, Sugar 2 grams, TransFat 0 grams
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 OVER NOODLES (LOW FAT)
easy and healthy! I just use a 15 oz can of chopped tomatoes instead of seeding fresh ones. Each serving has 332 calories, 4.6 g fat, 3.5 g fiver, 55 mg cholesterol, and 55 mg sodium
Provided by wife2abadge
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle both sides of the pork slices with oregano and pepper.
- Add the oil to a large no-stick skillet and heat over med heat.
- Add pork to skillet and cook for 2 minutes. Turn the slices over and cook 2-4 more minutes or until pork is no longer pink.
- Transfer to a plate and cover to keep warm.
- Add the onions to the skillet and cook & stir for 2 minutes.
- Add the tomatoes, broth, lemon peel, garlic, cinnamon, and nutmeg.
- Cook and stir for 4-5 minutes or until the liquid has evaporated.
- To serve, place the noodles on a large platter.
- Sprinkle with the parsley and arrange pork on top.
- Spoon the tomato mixture on top of the pork.
Nutrition Facts : Calories 305.1, Fat 7.8, SaturatedFat 2.3, Cholesterol 88, Sodium 60.9, Carbohydrate 34.4, Fiber 3.3, Sugar 4.1, Protein 24.4
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