LIME CHIPOTLE PORK MEDALLIONS RECIPE - (4.3/5)
Provided by raffterman
Number Of Ingredients 10
Steps:
- Lime Chipoltle Pork Medallions Marinade To assemble Mix together marinade ingredients and stir until evenly combined. Reserve 1 cup (250ml) as a sauce to be served with cooked pork. Remove silverskin from the tenderloin. Cut the pork into 1.5 inch thick medallions. Place pork in a large re-sealable bag and pour the remaining mixture evenly over pork. Seal the bag and marinade for 1 hour in the fridge. Remove pork from marinade and discard any excess. Allow pork to come to room temperature. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place medallions on the grill and cook for 2 minutes per side or until desired doneness. Meanwhile, reheat the reserved mustard sauce on your bbq burner over low heat. Remove pork from the grill and serve with extra sauce.
PORK CHOPS WITH CHIPOTLE CHERRY GLAZE
This delicious combination of pork and spicy cherry sauce is so quick and easy. Canned cherries work well, too. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.
Nutrition Facts : Calories 318 calories, Fat 13g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 217mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 28g protein.
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
APPLE-CHERRY PORK MEDALLIONS
If you think you're too busy to cook a first-class meal, my pork medallions with tangy apple-cherry sauce, rosemary and thyme deliver the goods in a hurry. -Gloria Bradley, Naperville, IL
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.
Nutrition Facts :
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