Country Style Pork Medallions Recipes

PORK MEDALLIONS

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.

EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE

Steps:

• Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
• Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
• Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
• Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
• Return the rest of the cooked pork to the pan.
• Pour in the maple-balsamic sauce and cook for 1 minute.
• Garnish with scallions.

PORK MEDALLIONS

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.