MAPLE PORK MEDALLIONS
The secret's in the sauce! So quick and easy to prepare, this is a great weeknight meal idea.
Categories Pork
Time 45m
Yield 4 portions
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the maple syrup, Dijon mustard and cream.
- Add the pork and cook uncovered for 30 minutes over medium heat, stirring occasionally.
- Season with salt and pepper.
EASY PORK MEDALLIONS WITH MAPLE-BALSAMIC SAUCE RECIPE
Thirty minutes is all you need to make this delicious and easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 16 g, Protein 30 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 402 mg, Sugar 14 g, UnsaturatedFat 4 g
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
MEDALLIONS OF PORK WITH MAPLE BALSAMIC SAUCE
Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.
Provided by conniecooks
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice the pork tenderloin crosswise into 1/2" inch pieces.
- Place each medallion between two pieces of plastic wrap on a flat surface.
- Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
- In a skillet heat the olive oil and garlic over medium heat.
- Add the pork medallions and brown on each side for 3-4 minutes.
- Remove to a warmed platter and season with salt & pepper.
- In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
- Add the Dijon mustard, the fresh rosemary, and the chicken stock.
- Reduce over medium heat by one-quarter.
- Add the maple syrup and Balsamic vinegar.
- Reduce till slightly thickened.
- Add remaining butter and stir to thicken.
- Serve warm over medallions with couscous or rice pilaf.
Nutrition Facts : Calories 340.5, Fat 20.7, SaturatedFat 9.5, Cholesterol 80.9, Sodium 460.4, Carbohydrate 20.4, Fiber 0.9, Sugar 14.6, Protein 18.6
MAPLE PORK MEDALLIONS
Make and share this Maple Pork Medallions recipe from Food.com.
Provided by Boomette
Categories Pork
Time 30m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Marinade: In an hermetic bag, mix all ingredients of the marinade.
- Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
- Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
- Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
- Serve medallions and garnish with spiced pecans.
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- Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.
- Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.
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