Pork Medallions In Mustard Sauce Recipes

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.

Steps:

• Cut loin filet diagonally into 1-inch thick slices; flatten with heel of hand.
• Combine honey and mustard in shallow dish; mix well. Dip pork slices into honey mixture then coat both sides with cereal.
• Heat oil in large skillet over medium-high heat. Cook pork medallions about 3 minutes per side until internal temperature reaches 150 degrees F.

Steps:

• Preheat oven to 425°. In a shallow bowl, combine the crumbs, thyme, garlic salt and onion powder; set aside. Cut tenderloin widthwise into 12 pieces and pound each piece to 1/4-in. thickness. Combine mustard and butter; brush on each side of pork, then roll in reserved crumb mixture. , Place in a greased shallow baking pan. Bake, uncovered, 10 minutes. Turn and bake until a thermometer reads 145°, about 5 minutes longer.

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:

• Sauce.
• Melt 1T butter with 1T olive oil in large skillet over med-high heat.
• Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
• Stir in broth, wine and garlic.
• Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
• Whisk in sour cream and mustard.
• (The sauce can be made 2 hours ahead. Let stand at room temperature.).
• Meat.
• Melt 1T butter with 1T oil in another large skillet over med-high heat.
• Sprinkle pork with salt and pepper.
• Saute until browned and cooked.
• Transfer pork to platter.
• Add sauce to skillet, simmer sauce over med.
• heat until slighly thickened, scraping up any browned bits, about 2 minutes.
• Stir in chopped chives.
• Season with salt and pepper if needed.
• Return pork to skillet.
• Cover and cook over med.
• heat until just rewarmed,stirring frequently.
• Sprinkle with additional chives and serve.

Steps:

• Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.

Steps:

• Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
• Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
• Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.

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.

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.

Steps:

• In a small bowl, mix together the first 4 ingredients.
• Rub mixture over pork.
• Place tenderloins in a plastic bag and refrigerate 8 hours.
• Put tenderloins on a rack in a roasting pan.
• Bake at 375° for 25 minutes or until a meat thermometer reads 160°; bast every ten minutes with wine.
• To make Mustard Sauce: add whipping cream to a saucepan; heat until reduced to 1 1/4 cups (approximately 15 minutes); don't let boil.
• Add in remaining ingredients; stir and heat for 1 minute.
• To serve: slice tenderloins into 3/4 inch slices; place 4 slices on each individual plate.
• Spoon mustard sauce around tenderloin slices on each plate.

Steps:

• Heat the vegetable oil in a large heavy-based pan over a high heat. Lay the pork medallions in the pan and cook, without turning, for 2-3 minutes until golden-brown. (You may need to brown the pork in batches to avoid overcrowding the pan.)
• Add the butter to the pan then turn the medallions over and cook for 1-2 minutes until browned on the other side. Transfer the pork to a warm plate and set aside.
• Pour the Bourbon into the pan to deglaze, using a wooden spoon to scrape up any flavoursome brown bits stuck to the bottom of pan.
• Tip in the onion and garlic, reduce the heat to medium and sweat for 5 minutes, without colouring, until softened and translucent.
• Turn the heat back up to high, pour in the chicken stock and the soaked pearl barley and bring to the boil. Reduce the heat and simmer vigorously for 15-20 minutes or until the volume of liquid has reduced by half.
• Pour in the cream and whisk in the mustard. Season, to taste, with salt and freshly ground black pepper then stir in the additional tablespoon of Bourbon and the chopped tarragon.
• Tip the pork medallions into the sauce, along with any juices on the plate, and simmer for 2-3 minutes until heated through.
• Serve with steamed seasonal vegetables.

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:

• Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper., In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley.

Steps:

• In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
• Set aside.
• Sprinkle pork chops with salt and pepper.
• In a large nonstick skillet, heat oil.
• Brown chops in the oil.
• Remove and set aside.
• Add the garlic to the pan.
• Saute 1 minute.
• Add reserved broth mixture, stirring to loosen the browned bits from the pan.
• Bring to a boil.
• Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
• Return pork to pan.
• Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
• Combine cornstarch and cold water and mix until smooth.
• Add to the pan.
• Bring to a boil.
• Cook and stir for 2 minutes or til thickened.
• Sprinkle with parsley and serve.