PORK LOIN WITH CURRANT SAUCE
I serve this roast often to family and friends...and someone at the table always asks for the recipe. To complete the meal, I make stir-fried green beans and a lightened-up version of twice-baked potatoes. -Edie Urso of Spokane, Washington
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients; mix well. Pour 1-1/4 cups marinade into a 2-gal. resealable plastic bag; add the pork roast. seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/2 to 3 hours or until a thermometer reads 160°, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing. In a small saucepan, combine sauce ingredients; bring to a boil over medium heat. Serve with the pork.
Nutrition Facts : Calories 298 calories, Fat 11g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 481mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
PORK MEDALLIONS WITH RED CURRANT SAUCE
Red current jelly renders the sauce a vibrant crimson though you can use any variety of fruit jelly. This has become DH's favorite meal, he asks for it quite often. I do not mind because it is quick, easy and very tasty. The first time I tried the recipe I made the sauce as well. My family did not care for it, so I now just make the tenderloin. Cooking Light.
Provided by Windy City Girl in
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
- Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives.
- (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
- Enjoy! 8).
Nutrition Facts : Calories 214.5, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 358.9, Carbohydrate 20, Fiber 0.5, Sugar 14.4, Protein 23.6
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
PORK MEDALLIONS WITH RED CURRANT SAUCE
Make and share this Pork Medallions With Red Currant Sauce recipe from Food.com.
Provided by dicentra
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in a small bowl.
- Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- Rub pork with spice mixture.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
- Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits.
- Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.
Nutrition Facts : Calories 232.6, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 355.4, Carbohydrate 20, Fiber 0.5, Sugar 14.4, Protein 23.4
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