RASPBERRY PORK MEDALLIONS
Pork served with a luscious raspberry glaze is fancy enough for company. We bring it to the table with wild rice pilaf and steamed veggies. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.
Nutrition Facts : Calories 206 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE
Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.
Provided by sweetmess76
Categories Pork
Time 20m
Yield 2 Tenderloins, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
- For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
- Pour the glaze over the slices and turn them to coat.
- Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
- To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 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
BALSAMIC-GLAZED PORK TENDERLOIN
Pull out your ovenproof skillet for this juicy balsamic pork tenderloin that goes from stovetop to oven. Balsamic vinegar gives it a tangy glaze. -Lisa Moriarty, Wilton, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.
Nutrition Facts : Calories 298 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 23g protein.
PORK TENDERLOIN WITH RASPBERRY DIJON SAUCE
Try this tempting pork tenderloin with its peppery, slightly sweet raspberry tang for a fast, full-flavored entree your whole family will love. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 175mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
ROSEMARY PORK MEDALLIONS WITH PEAS
It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
SPICED PORK MEDALLIONS WITH BOURBON SAUCE
Our tasting panel simply raved over this tender pork with its spicy, sweet sauce. -Kathy Kantrud, Fenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.
Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 581mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR
This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.
Provided by sumchef
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Cut pork loin into even, 1/2-inch medallions.
- Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
- Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
- Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.
Nutrition Facts : Calories 288 calories, Carbohydrate 5 g, Cholesterol 72.6 mg, Fat 17.7 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 1280.5 mg, Sugar 3.6 g
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