Pork Tenderloin Medallions In Dry Sherry Caramelized Onions Recipes

PORK TENDERLOIN MEDALLIONS WITH CARAMELIZED ONIONS

Steps:

• 1. Slice pork tenderloin medallions to desired thickness. You will need 8 large medallions. Pepper the tenderloin medallions with the black coarse ground pepper to taste then place pork tenderloins in a bag or container with a well-fitting lid. Add the teriyaki sauce and soy sauce and coat well. Marinate at least 2-3 hours for best results. Turn medallions in marinade at least once every hour.
• 2. Freeze any remaining medallions or increase recipe ingredients for more servings.
• 3. Peel onions and cut in half then slice onions and place aside. Place 3 tablespoons of butter and 1 tablespoon of olive oil in skillet. Add onions when the butter has melted. Coat onions well. After 10 minutes add one or two pinches of salt. Add 1 tsp of sugar after the onions have cooked about 20-30 minutes. Cook the onions for 30 minutes to 1 hour over medium heat until caramelized. In the beginning it won't be necessary to stir often but as the onions become more caramelized more stirring will be necessary as you don't want the onions to burn but to brown. Use a spatula to turn the onions and keep the onions from sticking and then when the onions are caramelized add the balsamic vinegar to deglaze the pan and coat the onions. To caramelize onions is a slow process but it is worth it.
• 4. Grill the pork tenderloin medallions . The thickness of the medallions will determine the length of time to grill. Grill pork until done but moist. The juices will run clear. Remove from grill to serving plate.
• 5. Top the grilled medallions with the caramelized onions. Serve.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
• In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
• Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

Steps:

• Heat 10 " skillet.
• Add oil.
• Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
• Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
• Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
• Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
• Add meat back to pan, along with herbs.
• Reduce heat, cover and simmer 15 -20 minutes.

PORK TENDERLOIN MEDALLIONS IN DRY SHERRY CARAMELIZED ONIONS

Steps:

• 1. In a medium dish, mix 1 tablespoon of sherry, horseradish, ketchup, and worcestershire sauce. 2. Thinly slice tomatoes. Then cut slices into thirds. 3. Add tomato to sauce. 4. Place dish in the refrigerator for 35-40 minutes. 5. Preheat oven to 350. 6. Thinly slice onion into rings. 7. In a large surface-to-oven saucepan, heat olive oil. 8. Add onion and a little sherry. 9. Cover and allow to begin the caramelizing process over a medium-high heat for about 7-8 minutes. Stir occasionally. 10. Remove sauce from the refridgerator. 11. Dip pork medallions in sauce on both sides. 12. Place pork in the pan with the onions and increase the heat to high to get a good sear. 13. Flip pork to acheive a sear on the other side. 14. Pull pork medallions and oinion pieces together into the center of the pan so that the medallions are touching. 15. Pour the remaining sauce over the top of the pork, cover and place in oven for 25-30 minutes. 16. Serve with your favorite sides.

PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE

Steps:

• Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
• Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
• Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
• *Shitake mushrooms can be used in place of the regular mushrooms.

PORK TENDERLOIN WITH BROWN SUGAR-CARAMELIZED ONIONS RECIPE - (4.3/5)

Steps:

• Preheat oven to 415° F. In a heavy skillet add 2 tablespoon of butter. Add the sliced onions and cook until softened, about 2 minutes. Stir in the brown sugar and balsamic vinegar, season to taste with salt and pepper, and cook until the onions are tender and glazed, about 3 more minutes. Set aside. Pat pork dry with paper towels and season with salt and pepper. In a large heavy skillet heat the olive oil and 2 tablespoons of butter over moderately high heat until hot but not smoking and brown pork on all sides. Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes. Transfer pork to a shallow baking pan, cover with the caramelized onions and roast in oven until a meat thermometer registers 155° F. for barely pink meat, approximately 10 to 15 minutes.

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.