Medallion Of Pork With Sesame Seeds Recipes

Steps:

• In a large resealable plastic bag, combine the soy sauce, oil, ginger and garlic. Add pork; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally., Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. , Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before slicing.

Steps:

• Combine sake cooking wine, sugar, sesame oil and cornstarch. Stir to dissolve cornstarch; set aside.
• Cut pork into 1/2-inch slices; season with salt and pepper to taste. Press half the sesame seeds onto one side of each medallion. Melt butter in 12-inch saute pan. Cook pork, seed side down, over medium-high heat until lightly browned, about 8 minutes. While cooking, press remaining sesame seeds onto tops of medallions. Turn over and continue to cook 4-6 minutes. Increase heat to high, add sauce and cook 2 minutes or until sauce bubbles and thickens slightly. Serve pork medallions drizzled with sake sauce. Sprinkle with any remaining sesame seeds and green onion.

Steps:

• Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Steps:

• Mix together 1 tbsp oil, the sesame seeds, soy sauce, mirin, chilli sauce and ginger. Pour over the pork and mix it all together. Heat the remaining oil in a large non-stick frying pan or wok. Add the pork and fry for 5 mins until browned. Add the peppers and spring onions, and cook for 5-10 mins more until the vegetables have softened and the pork is cooked through. Serve with cooked rice.

Steps:

• To pre-cook the mangetout, snap away and discard the tops, then plunge into rapidly boiling salted water for 1 min before draining and keeping to one side. Heat a wok or frying pan, add the sesame seeds and 'toast' until golden brown. Spoon into a bowl and leave to one side.
• Add a splash of olive oil to the pan and fry the shallots, chilli and lemon zest over a medium heat for a few mins until the shallots just begin to soften. Season the pork with salt and pepper. Increase the heat in the pan, add the pork and fry for just a few mins until the pork is golden brown. Stir in the mangetout, sesame seeds, butter and lemon juice (using just half if it's a particularly juicy fruit). Finish with a trickle of sesame oil, if using.

Steps:

• In a bowl, combine all the coating ingredients except the sesame seeds. Add the pork, toss well so that all pieces are well coated, and marinate at room temperature for 30 minutes.
• Meanwhile, prepare the citrus glaze. Mix the citrus juices with the ginger in a non-reactive saucepan. Bring to a boil and boil vigorously for ten minutes. Add the corn syrup, chili sauce, and fish sauce, stir, and continue to boil until the sauce reduces to a very light syrup (the sauce should NOT be thick enough to coat the back of a spoon). Taste the sauce--it should have a tangy citrus flavor. Adjust the flavor as necessary with additional sugar or lemon juice, and season to taste with salt and pepper.
• Place the sesame seeds on a plate and press the medallions into the seeds so that they're well coated on both sides. Set aside to dry slightly.
• In a large non-stick skillet , heat the oil over medium-high heat. Put in the pork and cook until toasty brown on one side, about 2 minutes. Turn and cook for two minutes more. Add the citrus sauce and cook for 1 minute more, turning the pork medallions to coat well.
• Divide the lettuce among four plates and top each with 3 or 4 pieces of pork. Spoon some more sauce over the tops and garnish with the cilantro sprigs. Serve with steamed rice and a stir-fried vegetable of your choice.

Steps:

• Cut pork into 1-in. slices; flatten to 1/2-in. thickness. Place in a 15x10x1-in. baking pan coated with cooking spray. Brush oil over all sides of pork; sprinkle with half of the sesame seeds. , Broil 4-6 in. from the heat for 3-5 minutes; turn and sprinkle with remaining sesame seeds. Broil 3-5 minutes longer or until meat juices runs clear., Meanwhile, in a saucepan, saute garlic in butter for 1 minute. Stir in milk and cream cheese. Reduce heat; cook and stir until blended and smooth. Stir in chives. Serve with pork.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
• Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.

Steps:

• Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade. , Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer. , Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.

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.