PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE
From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.
Provided by ratherbeswimmin
Categories Pork
Time 44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
- Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
- Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
- Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
- In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
- Add pork back to skillet; cook 3 minutes or until pork is done.
- Remove pork from pan using a slotted spoon; keep liquid in skillet.
- In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
- Cook 30 seconds or until slightly thick.
- Serve sauce over pork; sprinkle with green onions.
Nutrition Facts : Calories 240.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 635.3, Carbohydrate 7.8, Fiber 0.5, Sugar 3.4, Protein 24.2
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.
GREEK PORK TENDERLOIN MEDALLIONS
I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.
Provided by TXOLDHAM
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine broth, peel, lemon juice, oregano, capers, cornstarch and garlic. Set aside.
- Cut pork tenderloin into 1-inch slices. Season with salt and pepper.
- In a large nonstick skillet heat oil over medium-high heat. Cook pork half at a time for 1-2 minutes per side or until browned. Transfer to a platter.
- Reduce heat to medium. Stir chicken broth mixture; add to skillet. Cook and stir for 1 minute. Return pork and accumulated juices to skillet. Cook for 2-3 minutes or until juices run clear (160F.), turning once. Spoon sauce over pork to serve.
PORK MEDALLIONS WITH LEMON AND CAPERS
Categories Citrus Pork Sauté Low Carb Quick & Easy Low/No Sugar Dinner Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 8
Steps:
- Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
- Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.
GINGERED PORK TENDERLOIN
Ginger, onions and garlic pack a flavorful punch paired with pork tenderloin. These tasty medallions smothered in golden caramelized onions are a simple and satisfying main dish. -Rebecca Evanoff, Holden, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onions in oil 5-6 minutes. Stir in water, ginger and garlic. Bring to a boil. Reduce heat; cover and simmer until onions are tender, stirring occasionally, 8-12 minutes. Reduce heat; stir in apple jelly until melted. , Meanwhile, cut tenderloin into 8 slices; flatten each to 1/2-in. thickness. Sprinkle with salt. In a large skillet coated with cooking spray, brown pork over medium heat, 2-3 minutes on each side. Top with onion mixture; cover and cook until meat juices run clear, 5-7 minutes. If desired, serve with rice.
Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 24g protein.
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
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
GINGER-MARINATED PORK TENDERLOIN
Categories Ginger Tomato Marinate Roast Quick & Easy Vinegar Pork Tenderloin Fall Soy Sauce Gourmet
Yield Makes 1 serving (with leftovers)
Number Of Ingredients 11
Steps:
- Whisk together 2/3 cup broth, soy sauce, brown sugar, ketchup, ginger, garlic, and vinegar and pour into a large sealable plastic bag. Add tenderloin and seal bag, then marinate, chilled, turning bag over occasionally, 2 hours.
- Bring tenderloin to room temperature, about 1 hour.
- Put oven rack in middle position and preheat oven to 425°F.
- Pat tenderloin dry and reserve marinade. Heat oil in a 12-inch ovenproof skillet over moderately high heat until hot but not smoking, then brown tenderloin on all sides, turning with tongs, about 3 minutes total. Transfer skillet to oven and roast pork until thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a cutting board and let stand, loosely covered with foil, 10 minutes.
- While meat is roasting, pour marinade through a fine-mesh sieve into a small saucepan and boil until reduced to about 1/3 cup, 10 to 15 minutes. Stir in remaining cup broth and bring sauce to a simmer. Serve slices of tenderloin with sauce.
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- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
- Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
- Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
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