Pork Essentials Marinated Tenderloin Medallions Recipes

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.

Steps:

• 1. PREP/PREPARE
• 2. THE MARINADE
• 3. Gather your Ingredients (mise en place).
• 4. Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
• 5. Cook until the garlic begins to soften, but not burn, about 6 - 8 minutes.
• 6. Remove from the heat, stir in the lime juice and orange juice.
• 7. Chef's Note:Allow the marinade to cool down to room temperature.
• 8. Cut the pork tenderloin into thick medallions.
• 9. Add them to a non-reactive bowl, or Ziploc bag.
• 10. Pour the cooled marinade over the pork.
• 11. Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
• 12. After the prescribed time, remove the pork from the refrigerator.
• 13. Add the diced bacon to a sauté pan over medium-low heat.
• 14. Allow the diced bacon to slowly render their fat, and begin to crisp.
• 15. Remove from the pan, and drain on paper towels.
• 16. Increase the heat to medium, and cook the medallions until nice and brown, about 3 - 5 minutes per side.
• 17. Remove from the pan and reserve.
• 18. THE PAN SAUCE
• 19. Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
• 20. Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
• 21. Chef's Note: Season to taste with salt and pepper, before proceeding.
• 22. Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
• 23. Add the pork medallions, and drizzle with the remaining sauce.
• 24. PLATE/PRESENT
• 25. Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
• 26. Keep the faith, and keep cooking.

Steps:

• Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
• While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

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.