PORK MEDALLIONS WITH CHARCUTERIE SAUCE
Provided by Rachael Ray : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drizzle the pork with extra-virgin olive oil and season with salt and pepper. Heat a skillet over medium-high heat and cook the pork in 2 batches, about 2 to 3 minutes per side. Arrange the pork on a platter and cover with foil to keep warm.
- Reduce heat under the pan and add the butter to melt. Add the shallots, season with salt and lots of coarse pepper, and cook for 2 to 3 minutes. Sprinkle in the flour and stir 1 minute. Add a generous splash of sherry, and then whisk in the stock and thicken. Stir in the mustard and cornichons.
- Serve 3 medallions on each plate with lots of sauce, with bread alongside.
PORK MEDALLIONS WITH CHANTERELLES
This wonderful recipe came from the IWK cookbook (the childrens' hospital here in Halifax, Nova Scotia). You can also use regular mushrooms if Chanterelles not available. Enjoy.
Provided by waynejohn1234
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To clarify butter, heat until almost boiling.
- Remove from heat and allow to cool slightly; skim top.
- Heat clarified butter over med. heat.
- Add pork and saute until done, which takes about 8 mins.on each side.
- Remove medallions and add shallots.
- Cook until done.
- Add remaining ingredients and adjust seasoning.
- Heat thoroughly and return pork to pan.
- Heat and serve.
Nutrition Facts : Calories 329.4, Fat 33.7, SaturatedFat 21, Cholesterol 112, Sodium 47.2, Carbohydrate 6.5, Fiber 0.5, Sugar 0.8, Protein 2.6
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
- To serve, spoon sauce over browned schnitzels.
PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS
Provided by Hans Rueffert
Time 25m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then bread crumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
- In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers, as needed.
- To serve, spoon sauce over browned schnitzels.
PORK MEDALLIONS WITH CHERRY SAUCE
Provided by Ellie Krieger
Categories main-dish
Time 22m
Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams
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 WITH APPLES AND CHEESE
Pork Tenderloin is a favorite of ours-this is an excellent fall dinner when apples are crisp and juicy. They really play off the sweetness of the pork and the creamy cheese.
Provided by Diana Adcock
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut tenderloins into 12 equal pieces and pound between plastic or waxed paper until 1/4 inch thick.
- Melt 1&1/2 T.
- butter in a large skillet over medium high heat.
- Cook pork for 2 minutes per side.
- Remove from pan.
- Reserve juices.
- Top each piece of pork with a slice of cheese and place in a warm oven to JUST melt the cheese.
- Melt the remaining butter and add the apple slices and sugar to the pan.
- Cook and stir for 3 minutes.
- Remove from pan.
- Add cider, poultry seasoning and any juices from the pork to the skillet.
- Cook and stir over high heat until the liquid is reduced to half.
- Pour in cream.
- Stir to thicken slightly.
- Add salt and pepper to taste.
- Place apples on a serving plate-top with cheese covered pork and pour the cream mixture on top.
- Serve.
Nutrition Facts : Calories 126.1, Fat 10.7, SaturatedFat 6.7, Cholesterol 33.4, Sodium 47.1, Carbohydrate 8.1, Fiber 1.1, Sugar 5.5, Protein 0.6
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
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.
PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE
Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.
Provided by DJM70
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 175 degrees.
- Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
- Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
- Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
- Pour sauce over the pork.
Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2
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.
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 WITH CHERRY SAUCE
Based on a recipe from BH&G's book, Easy Everyday Low Carb Cookbook. The intro states, "During the autumn months, pork is often prepared with fruit such as prunes or apples. These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason -- and season -- to pair pork with fruit." We'll see how 'Zaar's nutritional calculator does, because the book states this is 12g carbs per serving.
Provided by mersaydees
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
- Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
- Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.
Nutrition Facts : Calories 206.9, Fat 6.3, SaturatedFat 2.1, Cholesterol 74.8, Sodium 84.6, Carbohydrate 13, Fiber 0.8, Sugar 10.3, Protein 23.8
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 CHERRY SAUCE
I got this off of Food Network, from Healthy Appetite with Ellie Krieger. Made is for some friends and they loved it, not leftovers here!
Provided by TiffyMadrox
Categories Cherries
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the pork medallions with 1/4 teaspoon of salt and pepper.
- Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
- Transfer the meat to a plate and tent with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
- Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
- Season with salt and pepper, to taste.
- Pour the sauce over the pork medallions and serve.
Nutrition Facts : Calories 238.6, Fat 11.3, SaturatedFat 3.2, Cholesterol 93.6, Sodium 374.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.9, Protein 30.2
PORK MEDALLIONS WITH PARSNIPS AND GRAPES
This quick recipe is ideal for a solo dinner at home. Thinly sliced pork tenderloin cooks up in just minutes. The side dish is prepared in the same pan. Cooking for two? Just double the recipe.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.
Nutrition Facts : Calories 506 g, Fat 16 g, Fiber 8 g, Protein 39 g
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