PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Pork tenderloin medallions, sauteed in butter and served with a caper mustard cream sauce.
Provided by Elise Bauer
Categories Dinner 1-Pot Quick and Easy Pork Pork Tenderloin
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Flatten tenderloin rounds to an even thickness: If the tenderloin rounds are not an even thickness, use a rolling pin or mallet to flatten them to an even 1/2-inch thickness. Sprinkle with salt and pepper.
- Brown tenderloin medallions: Melt butter in heavy large skillet over medium-high heat. Add the tenderloin medallions to the pan and sauté them until browned and just cooked through, about 2 minutes per side. Remove the medallions from the pan to a plate while you make the sauce.
- Make sauce: Add the shallots to the pan and cook for a minute, stirring. Add the cream and chicken broth. Increase heat to a boil and boil until the sauce has thickened a bit, about 3 to 5 minutes. Scrape up any browned bits from the bottom of the pan. Stir in the mustard and capers.
- Return pork to pan: Return the pork to the pan and simmer until the pork has reheated. Season to taste with salt and pepper. Serve immediately.
PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSTARD CREAM SAUCE
Categories Food Processor Mustard Pork Sauté Walnut Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
- Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.
PORK MEDALLIONS IN MUSTARD SAUCE
Make and share this Pork Medallions in Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the first 4 ingredients.
- Rub mixture over pork.
- Place tenderloins in a plastic bag and refrigerate 8 hours.
- Put tenderloins on a rack in a roasting pan.
- Bake at 375° for 25 minutes or until a meat thermometer reads 160°; bast every ten minutes with wine.
- To make Mustard Sauce: add whipping cream to a saucepan; heat until reduced to 1 1/4 cups (approximately 15 minutes); don't let boil.
- Add in remaining ingredients; stir and heat for 1 minute.
- To serve: slice tenderloins into 3/4 inch slices; place 4 slices on each individual plate.
- Spoon mustard sauce around tenderloin slices on each plate.
Nutrition Facts : Calories 693.8, Fat 57.9, SaturatedFat 28.5, Cholesterol 254.9, Sodium 559.8, Carbohydrate 3.5, Fiber 0.1, Sugar 0.3, Protein 37.1
PORK MEDALLIONS IN APPLE MUSTARD SAUCE
This is out of TOH Healthy Cooking magazine. It is from Tahnia Fox. This cooks up very quickly and is a nice, different way to have pork. I didn't have apple juice so I used peach juice and it worked just fine.
Provided by Zaney1
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine chicken broth, apple juice concentrate, and mustard.
- Set aside.
- Sprinkle pork chops with salt and pepper.
- In a large nonstick skillet, heat oil.
- Brown chops in the oil.
- Remove and set aside.
- Add the garlic to the pan.
- Saute 1 minute.
- Add reserved broth mixture, stirring to loosen the browned bits from the pan.
- Bring to a boil.
- Reduce heat and simmer uncovered for 6-8 minutes or until liquid is reduced to about 1/3 cup.
- Return pork to pan.
- Cover and let cook over low heat for 3-4 minutes or till meat is cooked through.
- Combine cornstarch and cold water and mix until smooth.
- Add to the pan.
- Bring to a boil.
- Cook and stir for 2 minutes or til thickened.
- Sprinkle with parsley and serve.
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
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PORK MEDALLIONS WITH GRAINY MUSTARD SAUCE RECIPE
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- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Gently flatten pork slices using the palm of your hand. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Add mustard and butter to pan, stirring until butter melts. Add stock and flour to pan, stirring with a whisk. Add remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; bring to a boil. Cook 1 minute or until mixture thickens, scraping pan to loosen browned bits. Serve sauce over pork.
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4/5 (3)Total Time 25 minsCategory Main CourseCalories 517 per serving
- Season both sides of the pork medallions with sea salt and fresh ground black pepper. Set aside.
- Heat a cast iron pan over high heat for a few minutes. Add a teaspoon of olive oil and the pork medallions. Sear the pork on each side for about 2 minutes. Remove from pan and place on a plate to rest.
- In a medium deep sided skillet set over medium heat, add the butter and garlic. Sizzle for about a minute. Add the paprika and mustard. Stir for about 30 seconds. Add the flour and stir quickly to form a paste, about a minute. Gradually start pouring in the stock, whisking as you pour until you have a smooth and slightly thickened sauce. This will take about 2 minutes. Add the cooking cream and bring to a simmer. Reduce heat to low and add the pork. Cover and leave to cook for 10 - 12 minutes or until pork is cooked through.
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