CREAMY PORK TENDERLOIN MEDALLIONS
This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
- Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Stir in the fresh parsley and season with extra salt & pepper if needed.
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 25 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 170 mg, Sodium 193 mg, Sugar 1 g, ServingSize 1 serving
ELEGANT PORK MEDALLIONS IN STILTON CIDER SAUCE
I had this meal at a lovely restaurant and then found a similar recipe on a blog. It's TO DIE FOR and could not be easier to make! It would be great to serve to guests or as the main course for a romantic dinner! It is perfection served with Asparagus and Mashed Potatoes.
Provided by ms.susan
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
- Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
- Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
- Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
- Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
- Toss the pork in the sauce and serve, garnished with a sprig of rosemary.
PORK MEDALLIONS WITH CIDER SAUCE
Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)
Provided by KLBoyle
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat large skillet over med-high heat and add oil.
- Season pork with salt and pepper lightly on each side.
- Sear pork about 5 minutes on each side or until brown.
- Add cider, vinegar and wine and bring to a boil.
- Cover and cook 5 more minutes.
- Remove lid and reduce heat to med., simmer 5 more minutes.
- Remove pork to a plate and keep warm.
- Simmer liquids until reduced to 1/2 cup.
- Spoon sauce over pork and enjoy!
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35
PORK MEDALLIONS WITH CIDER SAUCE
Pork tenderloin paired with perfect golden apple-cider sauce. Ideal for fall! From some Noble Pig. Note: Do not overcook the pork- the first time I made this it turned out tough and dry because I overcooked it. But the sauce was nice so I thought I'd keep the recipe here! I might try making extra sauce next time so I can put it all in the slow cooker.
Provided by minnie chef
Categories Pork
Time 30m
Yield 1 1/2 pounds of pork, 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Cut the pork tenderloin into 2" - thick medallions and season with salt.
- Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. (The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.).
- Add apple cider, wine and apple cider vinegar. (This will deglaze the pan and release the brown bits stuck at the bottom.).
- Bring to a boil, cover and cook 5 minutes.
- Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
- Transfer the pork to a plate and season with pepper. Cover with foil to keep warm.
- This part is important: Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using). DO NOT over-reduce, it will scorch.
- Spoon the cider sauce over the medallions and serve.
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35
PORK MEDALLIONS WITH CIDER SAUCE
Steps:
- Cut the pork tenderloin into 2" - thick medallions and season with salt. Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed. Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally. Transfer the pork to a plate and season with pepper. Tent with foil to keep warm. This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch. Spoon the cider sauce over the medallions and enjoy!
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
PORK MEDALLIONS WITH DIJON SAUCE
"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
SAUCY PORK MEDALLIONS
Make juicy, tender and delicious Saucy Pork Medallions in just 30 minutes! You'll love these Saucy Pork Medallions with some tasty peas and stuffing.
Provided by My Food and Family
Categories Sauces & Condiments
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
- Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
- Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 6 g, Protein 30 g
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