Peri Peri Pork Medallions And Lemon Recipes

Steps:

• 1. Heat oven to 200 D/F. Cut the tenderloins crosswide into 1/2 inch slices. Place slices between 2 sheets of plastic wrap and pound the pork gently until it is about 1/4 inch thick. On a plate, combine flour, salt and pepper to taste. Coat the pork with seasoned flour, shaking off the excess. Continue until all pieces are coated.
• 2. In a large 10-12 inch saute pan over medium high heat, warm 2 tablespoons of the olive oil. Working in batches, add the pork to the pan in a single layer and saute turning once, until golden brown, 1 1/2 - 2 minutes on each side. As you add pieces to the saute pan, add the remaining olive oil if needed. Transfer to an oven proof platter and keep warm in 200 degree oven.
• 3. Reduce the heat to low, add the garlic and rosemary and saute, stirring, for 30-60 seconds. Raise the heat to high add the wine (or extra chicken stock) and deglaze the pan to dislodge any browned bits on the pan bottom. Boil until reduced by half, about 1 minute. Add the chicken stock and again boil until reduced by half, about 5 minutes. Stir in the capers, lemon juice and salt and pepper to taste. Remove pork medallions from oven and pour sauce over it and garnish with the lemon wedges. Serve immediately.
• 4. I serve this dish with potatoes that have been roasted with a little fresh lemon juice, olive oil and fresh rosemary. I like to use the small new potatoes as they will only take a short while to roast. Serve with a salad if you like and good, crusty bread. Enjoy!

Steps:

• Very thinly slice the lemons and very lightly brush them with oil. Cut the pork fillet into rounds 1cm thick and brush them with 1 Tbsp of the peri peri sauce.
• Place a lemon slice on top of each piece of pork and pin in place with a cocktail stick. You will need to soak the sticks for 20 minutes before using them. Cook over hot coals, lemon side down first, for 2-3 minutes on each side until well browned and cooked through - the lemons should look a little charred. If you don't have a barbeque, cook under a pre heated grill for 4-5 minutes on each side.
• Arrange on a serving platter with a little bowl of the remaining sauce for drizzling over. Serve with stir fried mixed veggies.

Steps:

• Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
• Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Steps:

• Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

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.