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 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
ROASTED PORK WITH LENTILS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
- Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
- Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
- Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.
Nutrition Facts : Calories 454, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 100 milligrams, Sodium 384 milligrams, Carbohydrate 41 grams, Fiber 7 grams, Protein 44 grams
MEDALLIONS OF PORK WITH LENTILS
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place the pork slices in a flat dish and sprinkle with salt and pepper. Sprinkle with paprika and cumin.
- Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is very hot add the slices and cook over moderately high heat for about 5 minutes or until brown.
- Turn the slices and cook for about 5 minutes more. Reduce the heat and continue cooking about 2 minutes, turning the slices occasionally.
- Transfer the meat to a warm serving dish and keep warm.
- Pour off most of the fat from the skillet. Add the onion and cook, stirring, until wilted and lightly browned. Add the vinegar and broth. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about Y cup. Add the butter and blend well.
- Serve the meat with the lentils and spoon the sauce over the slices of meat.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 19 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 4 grams, Sodium 509 milligrams, Sugar 0 grams, TransFat 0 grams
MEDALLIONS OF MONKFISH WITH LENTILS
Provided by Florence Fabricant
Categories dinner
Time 1h45m
Yield 4 - 5 servings
Number Of Ingredients 17
Steps:
- Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
- Preheat the oven to 300 degrees.
- Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
- Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
- Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
- Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
- Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams
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- Heat the oil in a frying pan, then add the sliced onion and cook gently for 5 minutes until soft but not coloured. Stir through the crushed garlic and cook for another couple of minutes, then transfer everything from the pan to a bowl.
- Turn the heat up and add another splash of oil, if need be. Season the pork medallions and add to the pan, browning for a minute or so on each side. Return the onions to the pan, then pour in the wine and add the thyme sprigs. Bubble for a minute or so to cook off most of the alcohol, then add the chicken stock and simmer gently for 4-5 minutes, turning once, until the pork is cooked through.
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