Medallions Of Pork With Sweet Red Pepper Sauce Recipes

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:

• Place the pork slices on a flat surface. Pound the meat lightly with a mallet or meat pounder. Sprinkle with salt and pepper.
• Combine the ginger, thyme, bay leaf, clove, wine, vinegar and honey in a bowl and blend well. Place the sliced pork in a dish. Pour the mixture over the pork and marinate for 10 minutes.
• Drain the pork medallions and pat dry. Reserve the marinade.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is hot add the slices of meat and cook over medium-high heat about 5 minutes or until browned. Turn the slices and cook about 5 minutes more. Reduce the heat and continue cooking for about 2 minutes longer. Transfer the meat to a warm serving platter. Keep warm.
• In the same skillet, add the shallots and cook, stirring, until wilted. Add the reserved marinade and cook, stirring and scraping the bottom. Add any juices that have accumulated from the platter. Scrape the bottom with a wooden spatula and cook until the marinade is reduced to 3/4 of its original quantity. Swirl in the butter and pour the sauce over the medallions. Remove the bay leaf and thyme sprigs before serving.

Steps:

• Mix bread crumbs, garlic powder, salt and freshly ground black pepper. Moisten pork medallions with milk, and coat with bread crumb mixture allowing most of the excess to fall away. Add grapeseed oil to the pan over medium-high heat and cook pork leaving each side undisturbed for the first few minutes to allow the caramelization process to begin and prevent the coating from crusting off.

Steps:

• 1. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 2. Place the pork between 2 sheets of wax paper. Flatten to 1/4 inch thickness using a rolling pin or meat mallet. Sprinkle with salt and pepper on both sides.
• 3. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 4. Brown the pork in hot oil in a large skillet over medium-high heat. Remove from the skillet, reserving 1 tablespoon of drippings in the skillet. Set aside, and keep warm.
• 5. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 6. Saute the red pepper, onion, and garlic in the skillet drippings over medium heat until tender. Stir in the broth, cumin, and bay leaf. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Discard the bay leaf.
• 7. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 8. Position the knife blade in your food processor. Add the vegetable mixture, butter, and lemon juice. Process until smooth.
• 9. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.
• 10. Return the pork and sauce to the skillet. Simmer until the sauce is thickened. Remove to a serving platter and sprinkle with the cilantro.

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:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.