Pork Loin Medallions With Balsamic Vinegar Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
• For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
• Pour the glaze over the slices and turn them to coat.
• Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
• To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

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:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

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:

• Preheat oven to 425°. Sprinkle pork with salt and pepper. In a large ovenproof skillet, heat oil over medium-high heat. Brown pork on all sides. Remove pork from pan., Remove pan from heat; add vinegar, stirring to loosen browned bits from pan. Stir in brown sugar. Return pork to pan, turning to coat., Bake 8-10 minutes or until a thermometer reads 145°, turning occasionally. Remove pork to a serving platter; tent with foil. Let stand 5 minutes before slicing. Pour glaze over pork before serving.

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:

• Slice Pork Loin diagonally into 1/2" medallions.
• Salt and Pepper each side of medallions.
• In a large skillet melt butter and add olive oil heat to medium high heat.
• Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
• Remove pork and set aside.
• Add Stock to skillet scraping bottom of pan, bring to rolling boil.
• Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
• Stir occasionally and reduce by 1/2.
• Add medallions (and any juices from them) to the skillet and combine well.
• Lower heat to medium low and let simmer about 10 minutes.