Pork Medallions With Mustard Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PORK MEDALLIONS IN MUSTARD SAUCE

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Pork Medallions in Mustard Sauce image

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.

Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

PORK MEDALLIONS WITH MUSTARD SAUCE

Provided by Dodie Thompson

Categories     Dairy     Mustard     Onion     Pork     Sauté     Kid-Friendly     Quick & Easy     Fall     Bon Appétit     St. Louis     Missouri     Small Plates

Yield Serves 4

Number Of Ingredients 9



Pork Medallions with Mustard Sauce image

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.

1 1-pound pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
3 green onions, sliced, white and green parts separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup Dijon mustard

PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE

Categories     Mustard     Pork     Sauté     Low Carb     Kid-Friendly     Winter     Capers     Bon Appétit     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7



Pork Medallions with Mustard-Caper Sauce image

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.

1 8- to 10-ounce pork tenderloin, cut crosswise into 1/2-inch-thick rounds
1 tablespoon butter
1/4 cup sliced shallots
1 cup canned low-salt chicken broth
2 tablespoons whipping cream
1 1/2 tablespoons drained capers
1 tablespoon coarse-grained Dijon mustard

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 17



Pork Medallions with Brandy Cream Sauce image

Steps:

  • Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.

12 ounces uncooked linguine
1 pound pork tenderloin, cut into 1-inch slices
1/4 cup all-purpose flour
2 tablespoons olive oil
3 tablespoons butter, divided
1-3/4 cups sliced baby portobello mushrooms
5 green onions, thinly sliced
2 garlic cloves, minced
1-1/2 cups heavy whipping cream
1/4 cup brandy
2 tablespoons minced fresh thyme
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 plum tomatoes, seeded and chopped
2 tablespoons shredded Parmesan cheese

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



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

PORK MEDALLIONS WITH MUSTARD-CHIVE SAUCE

We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.

Provided by DDW7976

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10



Pork Medallions With Mustard-Chive Sauce image

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.

2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cups chopped leeks (white and pale green parts only, about 2 med.)
1 cup low sodium chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup sour cream or 1/2 cup creme fraiche
3 tablespoons whole grain Dijon mustard
2 (1 lb) pork tenderloin, each cut crosswise into 6 slices
3 tablespoons chopped fresh chives, divided

More about "pork medallions with mustard cream sauce recipes"

PORK MEDALLIONS IN A DIJON MUSTARD SAUCE - JULIA'S CUISINE
Web Nov 22, 2019 Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside. Heat a cast iron pan over high …
From juliascuisine.com
4/5 (3)
Total Time 25 mins
Category Main Course
Calories 517 per serving
  • Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
  • Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
  • In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
pork-medallions-in-a-dijon-mustard-sauce-julias-cuisine image


PORK TENDERLOIN MEDALLIONS IN A CREAMY MUSTARD SAUCE
Web Apr 18, 2018 pork tenderloins salt pepper butter onion dry white wine sage or thyme heavy or whipping cream coarse grainy mustard honey How …
From kitchendivas.com
Ratings 1
Category Main Course
Cuisine American
Estimated Reading Time 4 mins
  • Preheat oven to 250 degrees. Prepare a rimmed baking sheet with tinfoil and set aside. Wash and trim pork tenderloins. Pat dry with paper towel and cut into 1 inch thick slices. Tenderize or pound pork slices between 2 sheets of plastic wrap (or not, I usually don't bother) with a meat mallet until slices are between 1/4 and 1/2 inch thick. Sprinkle each slice with salt and pepper.
  • In a large skillet melt 2-3 tablespoons of butter over medium high heat. Add pork slices and cook for between 3 and 4 minutes a side, until browned. Melt more butter in skillet if necessary to cook all of the pork tenderloin slices. Place pork slices on your prepared sheet and in to your oven to keep warm.
  • Once tenderloin is cooked melt another 2 tablespoons of butter in skillet. Add onions and cook stirring constantly for about 2 minutes. Add wine, sage or thyme and stir, scraping bits from the bottom of the skillet with a wooden spoon. Simmer and reduce by about half. This is when I mash and prepare potatoes, rice and whatever sides dishes I am serving.
  • Add cream and continue to simmer for 5 minutes or until sauce thickens. Stir in mustard. Taste sauce and decide if you want to add more sage or thyme or mustard and if you are going to use honey. Stir and serve immediately over warm pork with rice or potatoes, we love the sauce served on both. Enjoy!
pork-tenderloin-medallions-in-a-creamy-mustard-sauce image


PORK TENDERLOIN MEDALLIONS WITH MUSTARD SAUCE RECIPE …
Web Add the pork medallions and sauté until browned, about 1 minute per side. Transfer the pork to a plate and cover with foil to keep warm. Add the garlic to the pan and sauté until fragrant, about 10 seconds.
From atkins.com
pork-tenderloin-medallions-with-mustard-sauce image


PORK MEDALLIONS WITH GRAINY MUSTARD SAUCE RECIPE
Web Directions Step 1 Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; …
From myrecipes.com
pork-medallions-with-grainy-mustard-sauce image


PORK MEDALLIONS WITH CREAM AND MUSTARD SAUCE - BIGOVEN
Web Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Lift out and keep hot. Continue until they are all cooked. Remove the pan from the heat and de–glaze the pan with the white wine. Add the …
From bigoven.com
pork-medallions-with-cream-and-mustard-sauce-bigoven image


PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE RECIPE - SIMPLY RECIPES
Web Nov 28, 2022 Pork Medallions with Mustard-Caper Sauce Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Servings 3 to 4 servings Ingredients 1 lb pork tenderloin, any outer connective tissue removed, …
From simplyrecipes.com
pork-medallions-with-mustard-caper-sauce-recipe-simply image


PORK TENDERLOIN WITH CREAMY MUSTARD SAUCE | RECIPETIN EATS
Web May 5, 2021 How to make Pork Tenderloin with Creamy Mustard Sauce It’s as simple as: Season → Sear → Bake → Make pan sauce! Season the pork all over with salt and pepper; Sear the pork in a large skillet, …
From recipetineats.com
pork-tenderloin-with-creamy-mustard-sauce-recipetin-eats image


CREAMY PORK TENDERLOIN MEDALLIONS • SALT & LAVENDER
Web Feb 5, 2023 Slice the pork tenderloin into 1" rounds. Season them on both sides with salt & pepper and dredge in flour. Working in batches, brown the meat in oil and butter for about 3 minutes per side until golden, and …
From saltandlavender.com
creamy-pork-tenderloin-medallions-salt-lavender image


PAN FRIED PORK MEDALLIONS - BAREFEET IN THE KITCHEN
Web Feb 3, 2022 Instructions. Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, …
From barefeetinthekitchen.com
pan-fried-pork-medallions-barefeet-in-the-kitchen image


PORK TENDERLOIN MEDALLIONS WITH DIJON MUSHROOM …
Web Sep 2, 2021 1 cup heavy cream 2 tablespoons Dijon mustard 1 to 2 tablespoons fresh rosemary, optional Steps to Make It Gather the ingredients. Trim the pork of excess fat and remove the silver skin. Cut …
From thespruceeats.com
pork-tenderloin-medallions-with-dijon-mushroom image


PORK MEDALLIONS WITH CHARCUTERIE SAUCE RECIPE | RACHAEL RAY
Web Get Pork Medallions with Charcuterie Sauce Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Classes; Magazine; Blog; …
From foodnetwork.cel30.sni.foodnetwork.com


PORK MEDALLIONS WITH PRUNES AND SPICY MUSTARD CREAM SAUCE
Web Sep 11, 2019 2 teaspoons Dijon mustard Heat 1 ½ tablespoons of the oil in a large skillet over medium high heat. Season the pork medallions on both sides with salt and add …
From saramoulton.com


KETO PORK TENDERLOIN MEDALLIONS WITH CREAMY MUSTARD SAUCE …
Web Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and sauté until browned, about 5 minutes per side. Remove pork from skillet …
From atkins.ca


GRILLED PORK TENDERLOIN AND ASPARAGUS WITH MUSTARD-HERB SAUCE
Web May 3, 2023 Step 1. Toast 2 tsp. fennel seeds in a small skillet until fragrant, about 2 minutes; let cool.Grind in a spice mill or with a mortar and pestle until coarsely ground. …
From epicurious.com


KETO PORK TENDERLOIN MEDALLIONS WITH CREAMY MUSTARD SAUCE …
Web Add pork medallions and sauté until browned, about 5 minutes per side. Remove pork from skillet and cover to keep warm. Add minced garlic to skillet and sauté until aroma is …
From atkins.com


PORK MEDALLIONS WITH CRèME FRAîCHE AND MUSTARD SAUCE RECIPE
Web Season the pork on both sides with a little sea salt and pepper. Heat the oil in a non-stick frying pan over a medium heat and fry the pork for 3-4 mins on each side, depending on …
From lovefood.com


PORK MEDALLIONS WITH CIDER, CREAM AND MUSTARD SAUCE - BBC
Web Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or …
From bbc.co.uk


PORK MEDALLIONS IN CREAMY MUSHROOM SAUCE - MY POCKET KITCHEN
Web Oct 16, 2020 1 teaspoon grainy Dijon mustard 1 cup 35% cream salt and pepper to taste ¼ cup chopped fresh parsley Instructions Remove the silver skin from the pork …
From mypocketkitchen.com


Related Search