Medallions Of Pork With Red Wine Sauce Recipes

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.

Steps:

• Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
• Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
• Drain the pork medallions and pat dry. Reserve the marinade.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
• In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Steps:

• Whisk together the first five ingredients. Set aside.
• Slice tenderloin into 1" slices. Cover with a sheet of plastic wrap and whack once or twice with a meat mallet or the bottom of a heavy pan. Season with salt and pepper.
• Add oil to a medium skillet (not non-stick). Heat over medium heat until it shimmers. Cook pork until golden brown, 2-4 minutes on each side. Remove to a plate.
• Add sauce mixture to pan. Scrape any fond (brown bits) up off the bottom of the pan. Bring to a boil and reduce by half, 3-5 minutes. Off heat, whisk butter into sauce. Spoon over pork and sprinkle with parsley.

Steps:

• Cut beef medallions crosswise into 12 equal rounds.
• Pound beef rounds to flatten to generous 1/4-inch-thick medallions.
• Season lightly with salt and pepper.
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat.
• Working in batches, cook beef in skillet until brown on outside but still pink in center, about 2 minutes per side.
• Transfer beef to plate.
• Add remaining butter to same skillet.
• Add garlic, onion and thyme to skillet and sauté until tender, about 3 minutes.
• Add flour and stir 1 minute.
• Add broth and wine.
• Boil until sauce thickens and is reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
• Return beef and any collected juices to sauce in skillet and heat through, about 1 minute.

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

Steps:

• In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
• Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
• Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
• Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
• Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
• Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
• Lower the heat and simmer until the prunes are plumped, about 5 minutes.
• Return the pork to the skillet; heat through.
• Serve the pork and prunes on plates and top with the parsley.

Steps:

• Preheat oven to 400°F.
• Cut pork tenderloins crosswise into 1 1/2-inch-wide medallions, then lightly pound with meat mallet to 3/4-inch thickness; sprinkle with pepper.
• Combine breadcrumbs, coarsely ground mustard seeds, whole mustard seeds, and salt in pie dish or wide bowl.
• In medium bowl, whisk together egg whites and water.
• Dip pork in egg white mixture; coat with mustard-seed mixture on both sides; and place on rimmed baking sheet.
• In heavy large skillet over medium-high heat, heat olive oil.
• Working in batches, cook pork until brown, about 1 1/2 minutes per side, adding more oil to pan if necessary. Transfer to baking sheet; roast until instant-read thermometer inserted into meat registers 140°F, about 10 minutes (meat will continue to cook as it rests). Transfer pork to large platter; let rest 10 minutes. Serve with red wine sauce .

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.

Steps:

• Rub -- In a small bowl, add the olive oil, vinegar and seasonings and mix well. Rub this over the pork medallions and place in a small pan and cover well with saran wrap. You can also put them in a ziploc baggie if you prefer. Let them marinate at least 2 hours up to all day.
• Pork -- Heat up a large skillet to medium high heat and add the butter and olive oil. Cook the pork 4-5 minutes on the first side and flip. It should only take 3-4 minutes on the second side. You want a nice sear on both sides and they should be medium, just a hint of pink. But cook them to the temperature you prefer. 140-145 is medium. Just don't overcook them. Remove the pork and set on a plate to the side and cover. And, remember, the pork will continue to cook a bit.
• Sauce -- now in the pan that you cooked the pork in (still on medium to medium/high heat) add the shallots and stir until they start to soften, just a minute. Then deglaze with the white wine and cook another minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth, herbs, salt and pepper and let reduce. Simmer on medium low for about 3-5 minutes as the sauce reduces. Add in the butter right at the end to make a nice glaze.
• Serve -- Plate the medallions over some cooked rice with the blackberry glaze. ENJOY!
• NOTE: If possible, I would definitely cook the rice in chicken broth and then add some fresh thyme or rosemary to tie together all the flavors, and to add some depth to the dish.