PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
PORK MEDALLIONS
Steps:
- Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
- In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
PARMESAN PORK MEDALLIONS
Steps:
- Preheat the oven to 400°F. Lightly spray a large shallow baking pan with olive oil spray.
- Put the flour and egg substitute in separate shallow bowls. In a third bowl, stir together the bread crumbs and 1/2 teaspoon Italian seasoning. Set the bowls and the baking pan in a row, assembly-line fashion. Dip 1 pork slice in the flour, turning to coat and gently shaking off any excess. Dip in the egg substitute mixture, turning to coat and letting any excess drip off. Dip in the bread crumb mixture. Using your fingertips, lightly press the mixture so it adheres to the pork. Repeat with the remaining pork. Put the pieces in a single layer in the baking pan. Lightly spray with olive oil spray.
- Bake for 25 minutes.
- Meanwhile, fill a large skillet with water to a depth of 1 inch. Bring to a boil over high heat.
- While the water heats, trim and discard the bottom 1 inch of each asparagus spear. Add the asparagus to the boiling water. Reduce the heat to medium high. Cook for 2 to 3 minutes, or until tender-crisp. Drain well in a colander. Cover and set aside to keep warm.
- In a small bowl, stir together the tomato sauce and remaining 1 teaspoon Italian seasoning. After the pork has baked for 25 minutes, spoon the tomato sauce mixture over it. Sprinkle with the goat cheese and Parmesan.
- Bake for 5 minutes, or until the pork is slightly pink in the center and the cheeses are melted. Serve over the asparagus.
- nutrition information
- (Per Serving)
- Calories: 267
- Total Fat: 4.5g
- Saturated: 2.0g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.5g
- Cholesterol: 77mg
- Sodium: 254mg
- Carbohydrates: 23g
- Fiber: 3g
- Sugars: 6g
- Protein: 31g
- Dietary Exchanges
- 1 Starch
- 2 Vegetable
- 3 Very Lean Meat
MEDITERRANEAN PORK MEDALLIONS
Frozen cut green beans and instant white rice help make this delicious Mediterranean-style pork medallion recipe a weeknight-quick dish.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the dressing in medium saucepan on medium heat. Add beans; cook 1 min. Stir in broth. Bring to boil. Reduce heat to medium-low; simmer 2 to 3 min. or until beans are crisp-tender. Add rice. Return to boil; cover. Remove from heat; let stand 5 min. or until liquid is absorbed.
- Meanwhile, pound meat with meat mallet to 1/2-inch thickness; sprinkle with rosemary. Heat remaining 1/4 cup dressing in large nonstick skillet. Add meat; cook 4 min. on each side or until cooked through.
- Place two of the meat medallions on each of four individual serving plates; top with the reserved liquid from skillet. Add tomatoes and cheese to rice mixture; stir. Serve with the meat.
Nutrition Facts : Calories 410, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut pork loin into even, 1/2-inch medallions.
- Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
- Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
- Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
BACON WRAPPED PORK MEDALLIONS
This is variation of a recipe my mother used to make with my own spin on the seasonings! Also, one of our favorites to enjoy around the holidays!
Provided by Eve Marie
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside.
- Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side.
- Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 416.6 calories, Carbohydrate 2.4 g, Cholesterol 133.3 mg, Fat 25.5 g, Fiber 0.5 g, Protein 42.3 g, SaturatedFat 8.9 g, Sodium 769.2 mg, Sugar 0.5 g
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSHROOMS
This recipe from Canadian Living is easy to prepare, is on the table in under half an hour and yet is elegant enough for a special occasion. If you don't like pork, boneless chicken breasts can be substituted.
Provided by Irmgard
Categories Pork
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
- In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
- Transfer to a plate.
- Drain off any fat from the pan.
- Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
- Add the chicken broth and bring to a boil; boil for 2 minutes.
- Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
- Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
- Sprinkle with the green onions.
Nutrition Facts : Calories 362.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 110.6, Sodium 856, Carbohydrate 15.6, Fiber 3.1, Sugar 5.8, Protein 42.3
PORK MEDALLIONS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Place meat on a work surface. Using a sharp knife, carefully halve chops horizontally; you will have 4 thin pork medallions.
- In a large skillet, heat oil and butter over medium-high heat. Season pork with salt and pepper. Add pork, and sear for 2 minutes. Turn, and cook for 1 minute more.
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
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
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
MUSHROOM PORK MEDALLIONS
What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.
Provided by ReeLani
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
- Dust pork slices lightly with flour.
- Beat egg and water together.
- Dip pork into egg mixture, then into bread crumbs.
- Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
- Remove pork from the skillet; keep warm.
- In same skillet sauté mushrooms in butter.
- Stir in the 2 tbls flour; cook until flour is very lightly browned.
- Gradually stir in broth, wine, thyme and pepper.
- Bring to a boil; simmer 1 minute.
- Add milk; simmer until thickened, stirring occasionally.
- Spoon mushroom sauce over pork.
- Serve with couscous or rice.
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QUICK AND EASY PORK MEDALLIONS - SIMPLY HAPPENINGS
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4.5/5 (211)Total Time 29 minsCategory Main DishesCalories 308 per serving
- Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
- Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
- Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
- Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
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- Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.
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