Pork Medallions Dijon Recipes

Steps:

• Cut pork into eight slices; lightly pound with a meat mallet to 1-in. thickness. Sprinkle with lemon-pepper., In a large nonstick skillet, heat butter over medium heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Add lemon juice, Worcestershire sauce and mustard to skillet; cook 3-4 minutes, stirring to loosen browned bits from pan. Serve with pork; sprinkle with parsley.

Steps:

• Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm. , Slice green onions, separating the white and green portions; reserve green portions for garnish. In the same pan, saute white portions for 1 minute. Stir in wine., Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened. Whisk in mustard. Serve pork with Dijon sauce. Garnish with reserved green onions.

Steps:

• Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
• Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
• Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
• Serve the tenderloin slices with the warm sauce.

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:

• 1. Cut pork diagonally into 1/4-inch thick slices. Heat butter and oil in 10-inch skillet over medium heat until butter is melted. Cook a few slices pork at a time in butter mixture until light brown on both sides and no longer pink in center. Sprinkle with salt and pepper. Remove pork to warm platter; keep warm.
• 2. Add apples to skillet. Cook, stirring occasionally, until apples are tender and liquid has evaporated. Stir in whipping cream, cider and mustard. Heat to boiling, stirring constantly. Pour over pork; sprinkle with parsley.