GLAZED ASIAN PORK MEDALLIONS
A deliciously elegant entree that's just half an hour away-it may seem hard to believe, but it's true! Michele Flagel of Shellsburg, Iowa treats tender pork to a sweet and savory sauce that has a hint of Asian flavor.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt., In a large nonstick skillet coated with cooking spray, cook pork in batches over medium-high heat until meat is tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.
Nutrition Facts : Calories 237 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 243mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
LOW FAT ASIAN PORK MEDALLIONS
I adapted a recipe from a low fat cooking cook book. I added my own ingredients, and adjusted the measurements to my liking. I love this version. It is a little spicy with an Asian flare. I hope you enjoy it. It is tasty, but also very low in fat. Enjoy!
Provided by Nor Mac
Categories Pork
Time 15m
Number Of Ingredients 9
Steps:
- 1. in a bowl mix the first 8 ingredients together well.
- 2. Pour mixture in to a large ziplock style bag. Place Pork in to bag. Seal bag. Make sure to coat pork well.
- 3. Refrigerate pork in marinade 2-3 hours. After marinating an hour. flip bag over to make sure it is evenly marinated, Remove pork from marinade. Grill on stove in an oiled grill pan, or on a gas grill until cooked through. It should take about 3-4 minutes per side. Don't over cook. This is a very lean cut of meat. Serve with rice and vegetables, or your choice of sides. A nice fruity relish would be delicious too.like peach or Apricots.
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
SPICY KOREAN-STYLE PORK MEDALLIONS ON ASIAN COLE SLAW
Make and share this Spicy Korean-Style Pork Medallions on Asian Cole Slaw recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
- For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
- Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.
Nutrition Facts : Calories 353.2, Fat 15, SaturatedFat 3.5, Cholesterol 93.6, Sodium 2026.9, Carbohydrate 21.5, Fiber 3.4, Sugar 14.9, Protein 34
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 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
More about "asian pork medallions recipes"
SPICY GRILLED KOREAN PORK TENDERLOIN WITH ASIAN SLAW
From seasonsandsuppers.ca
Estimated Reading Time 3 mins
- Trim the pork of any silverskin and excess fat, and cut into 1/2-inch-thick medallions. Flatten slightly with the palm of your hand.
- In a small measuring cup, whisk together the Marinade/Dressing ingredients. Toss 1/2 cup of this mixture with the pork medallions in a large bowl. Reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
- Meanwhile, in another large bowl, toss the grated cabbage, carrot, red and jalapeno pepper with half of the green onion. Whisk together the Asian Slaw Dressing ingredients and add to the bowl. Stir well to combine well. Let sit for 15 minutes, then toss again.
- For cooking on a grill/frying pan: Heat 2 Tbsp. of oil over medium-high heat until shimmering hot. Remove the pork from the marinade, shaking off the excess. Discard the marinade. Cook the medallions until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Serve immediately drizzled with reserved Marinade/Dressing and with the Asian Slaw, sprinkled with the remaining green onions.
PORK TENDERLOIN MEDALLIONS & CHINESE GINGER & LEMON …
From myrecipes.com
5/5 (9)Calories 189 per serving
- 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.
KOREAN PORK TENDERLOIN MEDALLIONS WITH ASIAN SLAW
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- Clean the pork by trimming it of any excess fat and silver skin. Cut into 1/2 inch medallions on the diagonal.
- In a small bowl, whisk together the soy sauce, 2 Tbsp. rice vinegar, 2 Tbsp. brown sugar, garlic, ginger, 1/2 Tbsp. sesame oil, 2 tsp. Sriracha. Add 1/2 cup of the sauce to the pork medallions in a large bowl.
- Massage into the meat. Reserve the other half for a sauce. Let the pork stand for 25 min. or in the refrigerator for up to 2 hours.
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