Priceless Pork Medallions Mdaillon Medaglione Recipes

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.

Steps:

• Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.

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.

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.

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

Steps:

• Trim and cut pork into 9 medallions, pounded tender to 1/8 - 1/4 inch thick).
• Season both sides of medallions with salt, pepper and thyme; dredge in flour.
• Heat a large nonstick pan over medium-high heat until hot add 1 tablespoon olive oil.
• Place 1/2 the pork in to just brown quickly flip add onions and garlic; when browned remove only pork to plate and cover leaving the onions to caramelize, shift onions to side in pan and brown the rest of the pork adding additional oil if needed; remove just medallions to plate with rest of pork and cover. (Each side should take no more then 2 minutes. Be sure not to over cook for they will keep on cooking as they sit and when added back to the pan).
• Deglaze pan adding chicken broth to the onions, scraping to release the bits from the pan, simmering till reduce by half.
• Whisk in lemon juice and Dijon, add capers tossing to combine.
• Return pork to coat and reheat.
• Garnish-.
• Fresh Lemon-Thyme Sprigs and Lemon slices.

Steps:

• Place pork slices in a flat dish. Combine salt, pepper, cumin and paprika, and sprinkle the slices with this mixture on both sides.
• Heat oil in a skillet large enough to hold the slices in one layer. When oil is quite hot, add meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 more minutes. Reduce heat and continue cooking about 2 minutes more, turning the slices.
• Transfer slices to a warm platter and keep warm.
• Pour off the fat from skillet. Add onion and garlic and cook, stirring, until onion is wilted and lightly browned. Add wine, vinegar, chicken broth, prunes and tomato paste. Stir to dissolve the brown particles that cling to the bottom of the pan. Add any juices that have accumulated around the meat. Simmer until the mixture is reduced to about 1 1/4 cups. Add the butter and blend well. Pour the sauce over the medallions and serve hot.