Medallions Of Pork With Sour Cherry Sauce Recipes

Steps:

• Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
• In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.

Steps:

• Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
• Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Steps:

• Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
• Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
• Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

Steps:

• Cut pork into 1/4-inch slices. Place between two sheets of plastic wrap, and pound thin with a mallet or the side of a cleaver.
• In a small saucepan over medium heat, combine cherries with 1/3 cup of port. Bring to a simmer, then turn off heat. Let cherries soak until you need them.
• In a medium saute pan (not nonstick) over medium-high heat, cook butter with olive oil until light brown. Cook pork in 2 batches, allowing to brown well around the edges, about 1 to 2 minutes on each side. Transfer to a warm plate, and sprinkle with salt and pepper. Do not allow pan drippings to burn.
• Remove pan from heat. Add vinegar, scraping pan with a wooden spoon. Return to heat, and add remaining 2/3 cup wine. Boil over high heat until thick, about 1 minute. Combine with cherries, and spoon over meat. Serve immediately.

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

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:

• Remove the silver skin from the tenderloin: slip a paring knife between the silver skin and the muscle fibers. Angle the knife slightly upward and use a gentle back-and-forth sawing action.
• Slice the tenderloin into 1"-thick slices. Smack each slice with the flat of your chef's knife once or twice, to flatten them to about 3/4" thick. Sprinkle salt and pepper over both sides of pork slices.
• Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil. Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke). Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
• Mix cinnamon, cloves, cayenne and brown sugar in small bowl; set aside. Heat oil in pan in which pork was cooked over medium heat, swirling to distribute. Add onion; sauté until softened and starting to color, about 2 minutes. Add spice mixture, sherry, and vinegar; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes. Increase heat to high and add broth, raisins, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
• Reduce heat to medium; return pork to pan, turning meat to coat. Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.

Steps:

• Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender., Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.