Pecan Pork Medallions With Cambozola Cream Recipes

Steps:

• Preparation:.
• Press pepper onto both sides of pork pieces.
• Heat 1 tablespoon butter in heavy large skillet over medium heat.
• Season pork with salt and pepper.
• Cook until just cooked through, about 4 minutes per side.
• Transfer to plates and keep warm.
• Add stock and lemon juice to skillet.
• Boil until reduced to 1/2 cup, about 7 minutes.
• Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

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:

• Press pepper onto both sides of pork pieces. Heat 1 tablespoon butter in heavy large skillet over medium heat. Season pork with salt. Cook until just cooked through, about 4 minutes per side. Transfer to plates and keep warm.
• Add stock and lemon juice to skillet. Boil until reduced to 1/2 cup, about 7 minutes. Whisk in remaining 3 tablespoons butter. Add capers and lemon segments if desired. Season to taste with salt and pepper. Pour sauce over pork. Sprinkle with chives and serve.

Steps:

• Trim the pork tenderloin and remove any silverskin.
• Cut into 6 equal pieces.
• Place each piece between 2 sheets of plastic wrap.
• Using a meal mallet, flatten each piece to a 1/4-inch thickness.
• Cut the vanilla bean lengthwise and using a small knife, scrape out the black seeds.
• Place in a small bowl and add the rum.
• Cut the bean in half again and add to the bowl.
• Place flour on a plate and season with salt and pepper.
• Dip the pork medallions into the flour, coating lightly.
• In large frying pan, heat the oil and butter and and pork.
• Cook until browned- about 3 minutes per side.
• Keep warm.
• Pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
• Add the rum, vanilla seeds and bean.
• Reduce heat, then add the cream.
• Simmer gently until the sauce is thickened.
• Check the seasoning.
• Return the pork to the pan, heat gently and turn to coat with the sauce.
• Serve medallions over pasta along with the sauce.

Steps:

• Heat oil in large skillet on medium heat. Add meat; cook 4 to 5 min. on each side or until done. Remove to serving plate; cover to keep warm.
• Add wine, peppers and garlic to skillet; cook and stir 2 to 3 min. or until crisp-tender. Add cream cheese; cook 4 to 5 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in parsley.
• Spoon sauce over meat.

Steps:

• Cut pork into 2-in. slices; flatten slices slightly. Sprinkle with salt and pepper. In a large skillet, brown pork in 2 tablespoons butter in batches; remove and set aside., In the same skillet, saute shallots in remaining butter until tender. Add vermouth; cook until liquid is reduced by half., Stir in the broth, peppercorns and thyme. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. Stir in cream and mustard., Return pork to the pan and bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork occasionally.

Steps:

• Trim fat from tenderloin.
• Cut meat crosswise into 1 inch thick slices.
• Place each slice between 2 pieces of plastic wrap.
• Pound to 1/4 inch thickness.
• Remove plastic wrap.
• In a shallow dish, combine the flour, salt, and pepper.
• Coat tenderloin slices with flour mixture.
• In a large, heavy skillet, heat the olive oil over high heat.
• Add pork pieces half at a time, and cook for 2 to 3 minutes or until meat is slightly pink in the center, turning once.
• Add additional oil if necessary.
• Remove pork from skillet.
• Cook pancetta in same skillet over medium-high heat until crisp.
• Add the fennel, onion, and garlic and cook for 3-5 minutes or until crisp-tender.
• Add lemon juice, then stir in the whipping cream.
• Bring to a boil, then return the pork to the skillet.
• Cook until the pork is heated through and sauce has thickened slightly.
• Transfer pork to a serving platter and spoon the sauce over the top.