PORK MEDALLIONS WITH FRESH PEAR CHUTNEY RECIPE - (4.8/5)
Provided by mistynoelle13
Number Of Ingredients 8
Steps:
- 1. Sprinkle the pork with the salt and pepper. Heat over 1 tsp oil in a large nonstick ckillet over medium high heat. Add the pork and cook until browned and cooked through, about 3 minutes on each side. Transfer to a platter and keep warm. 2. Add the remaining 1 tsp oil to the skillet. Add the pears and finger; cook, stirring, until the pears are tender and golden, about 5 minutes. Stir in the chutney and broth; bring to a boil, scraping up the broned bits from the bottom of the pan. Cook until the sauce thinckens slightly, about 5 minutes. Spoon the chutney over the pork.
PORK CHOPS WITH PEAR CHUTNEY
Steps:
- For chutney: In medium microwave-safe bowl, stir together shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, 1/4 teaspoon salt, and red pepper. Cover and seal with plastic wrap and heat in microwave oven on HIGH for 1 minute. Carefully remove plastic wrap and stir in pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in plastic wrap to release steam and set aside.
- For pork chops: Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Nutrition Facts : Calories 453, Fat 23 grams, SaturatedFat 8 grams, Cholesterol 93 milligrams, Sodium 326 milligrams, Carbohydrate 33 grams, Fiber 4.5 grams, Protein 31 grams
GINGER-PEACH PORK MEDALLIONS
Serve pork in a new way - a roast dinner that's ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
- Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
- In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.
Nutrition Facts : Calories 220, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g
MARINATED PORK MEDALLIONS WITH A GINGER-APPLE COMPOTE
Fresh pork medallions are marinated in a balsamic vinegar and garlic blend and topped with a fresh, homemade ginger-apple compote.
Provided by adam
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
- Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
- While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 45.4 g, Cholesterol 110.1 mg, Fat 31.3 g, Fiber 2 g, Protein 19.3 g, SaturatedFat 16.2 g, Sodium 239 mg, Sugar 39 g
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
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
PORK MEDALLIONS WITH BLACKBERRY CHUTNEY
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
- Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.
Nutrition Facts : Calories 367 g, Fat 15 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY
The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings (1 cup chutney).
Number Of Ingredients 17
Steps:
- In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.
Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS WITH PEARS
"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa
Provided by Karen in MA
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare quinoa as label directs.
- Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
- Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
- Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
- Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
- Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6
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