PORK MEDALLIONS IN MUSHROOM GRAVY
This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!
Provided by Jen
Number Of Ingredients 18
Steps:
- Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
- Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
- Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
- Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.
PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS
This recipe is from my good friend, Ginny, who is an excellent cook. You can change the fruit with the season for this recipe: Peaches would be good in early summer; fresh figs in late summer; apples and pears in the winter. The one thing you need to calibrate is the time it takes for the fruits to cook; so add the fruit earlier if you're using apples or pears, or later if you're using peaches or figs. To Make Ahead: Prepare Steps 1-3 and freeze until ready to use. Defrost pork chops overnight, reheat, and then complete Step 4.
Provided by Maureen in MA
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
- Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
- In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
- Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).
Nutrition Facts : Calories 499, Fat 18.6, SaturatedFat 7.6, Cholesterol 129.8, Sodium 487.7, Carbohydrate 40.3, Fiber 4.5, Sugar 15.8, Protein 39.2
BRAISED PORK WITH PEARL ONIONS AND GRAPES
Steps:
- Season the pork with salt and pepper. In a small enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the pork and brown well over moderately high heat, 10 minutes; transfer to a plate. Pour off the fat from the casserole. Add the wine and boil over high heat, scraping up the browned bits, until reduced by half, 3 minutes. Add the broth and bring to a boil. Add the garlic, bay leaf, thyme sprig, yellow onion and the pork. Cover and simmer over very low heat, turning once, until an instant-read thermometer inserted in the center registers 160 degrees F, about 1 hour.
- Meanwhile, in a medium saucepan of water, boil the pearl onions until almost tender, 5 minutes; drain and peel. In a bowl, blend the 2 tablespoons of softened butter with the flour to form a paste.
- Transfer the pork to a plate. Strain the cooking liquid and return to the casserole; boil until reduced to 2 cups, 4 minutes. Whisk 1/2 cup of the cooking liquid into the flour paste until smooth, then whisk the mixture into the cooking liquid. Simmer over moderately high heat, whisking, until thickened. Simmer over low heat, stirring, until no floury taste remains, 5 minutes. Stir in the chopped thyme and season with salt and pepper. Return the pork and its juices to the casserole and add the pearl onions. Cover and bring just to a simmer, turning the pork a few times in the sauce to heat it up.
- In a skillet, melt the remaining 1 tablespoon of butter. Add the grapes and cook over moderately high heat, shaking the skillet, until the skins start to burst. Thickly slice the pork and transfer to plates. Spoon the sauce, pearl onions and grapes on top; serve.
PORK MEDALLIONS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.
MEDALLIONS OF PORK WITH PEAR SAUCE
Provided by Carmela M. Meely
Categories Fruit Ginger Pork Sauté Low Sodium Pear Fall Bon Appétit California
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
- Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.
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 LOIN WITH PEARL ONIONS
Mild-tasting pearl onions are about the size of marbles, and frozen ones don't require peeling. When buying pork, look for meat that's pink with a thin layer of fat on top. To make a true comfort-food meal, add fluffy mashed potatoes to the plate.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
- In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat. Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees, 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
- While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.
ROAST PORK TENDERLOIN WITH PEARL ONIONS
Provided by Pierre Franey
Categories dinner, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Sprinkle tenderloins with salt and pepper.
- Put the tenderloins in a small roasting pan large enough to hold them side by side, and brush with oil. Sprinkle evenly with cumin and rosemary. Add bay leaf. Cook the pork over medium heat on top of the stove, turning so the pieces are lightly browned all over. Put in the oven.
- Meanwhile, put the onions and potatoes in a saucepan. Cover with water and salt to taste. Bring to a boil and simmer 5 minutes. Drain well.
- Scatter the onions and potatoes around the meat. Turn the pork, and continue baking 30 minutes, basting once in a while.
- Drain fat from the pan, and discard bay leaf. Add chicken broth, return to the oven, and bake 5 minutes more.
- Remove from oven, and cut pork crosswise into slices. Sprinkle with parsley, and serve immediately with onions, potatoes and pan gravy.
PORK MEDALLIONS WITH PARSNIPS AND GRAPES
This quick recipe is ideal for a solo dinner at home. Thinly sliced pork tenderloin cooks up in just minutes. The side dish is prepared in the same pan. Cooking for two? Just double the recipe.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary, and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serve pork with parsnips, grapes, and pan juices.
Nutrition Facts : Calories 506 g, Fat 16 g, Fiber 8 g, Protein 39 g
PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
PORK MEDALLIONS WITH PEARS
"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa
Provided by Karen in MA
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare quinoa as label directs.
- Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
- In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
- Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
- Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
- Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
- Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.
Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6
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