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
PORK TENDERLOINS WITH MUSHROOMS AND A BRANDY CREAM SAUCE
A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT.
Provided by diner524
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
- 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
- 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
- 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
- 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.
Nutrition Facts : Calories 603.5, Fat 37.7, SaturatedFat 17.6, Cholesterol 245.6, Sodium 300.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 53.9
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
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