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
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.
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
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
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