Low Fat Asian Pork Medallions Recipes

Steps:

• Cut pork into 1-in. slices and flatten to 1/4-in. thickness; sprinkle with salt., In a large nonstick skillet coated with cooking spray, cook pork in batches over medium-high heat until meat is tender. Reduce heat to low; return all meat to the pan. Combine the remaining ingredients; pour over pork and turn to coat. Heat through.

Steps:

• 1. in a bowl mix the first 8 ingredients together well.
• 2. Pour mixture in to a large ziplock style bag. Place Pork in to bag. Seal bag. Make sure to coat pork well.
• 3. Refrigerate pork in marinade 2-3 hours. After marinating an hour. flip bag over to make sure it is evenly marinated, Remove pork from marinade. Grill on stove in an oiled grill pan, or on a gas grill until cooked through. It should take about 3-4 minutes per side. Don't over cook. This is a very lean cut of meat. Serve with rice and vegetables, or your choice of sides. A nice fruity relish would be delicious too.like peach or Apricots.

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

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.

Steps:

• Sprinkle both sides of the pork slices with oregano and pepper.
• Add the oil to a large no-stick skillet and heat over med heat.
• Add pork to skillet and cook for 2 minutes. Turn the slices over and cook 2-4 more minutes or until pork is no longer pink.
• Transfer to a plate and cover to keep warm.
• Add the onions to the skillet and cook & stir for 2 minutes.
• Add the tomatoes, broth, lemon peel, garlic, cinnamon, and nutmeg.
• Cook and stir for 4-5 minutes or until the liquid has evaporated.
• To serve, place the noodles on a large platter.
• Sprinkle with the parsley and arrange pork on top.
• Spoon the tomato mixture on top of the pork.

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.