PORK TENDERLOIN MEDALLIONS WITH PORT AND DRIED CHERRY SAUCE
Pork medallions quickly sauteed and served with a delicious and easy Port and dried cherry sauce. Revised from a recipe that didn't have enough of the delicious sauce.
Provided by DJM70
Categories Pork
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 175 degrees.
- Trim the silverskin from the pork tenderloin and slice into 1 inch thick pieces. Flatten the pieces into 3/4 inch pieces using the side of your fist or a meat mallet. Season with salt and pepper.
- Over medium high heat, heat a large skillet until very hot. Film the pan with oil. Brown the slices of pork until golden, about 1 1/2 to 2 minutes per side.(The pork will continue to cook while being kept warm.)Remove to a platter and keep warm in the oven.
- Add the Port, broth, cherries and thyme to the skillet. Over high heat, bring to a boil and cook for 5 to 7 minutes, until reduced to about 2/3 cup. Add any accumulated juices from the platter. Off heat, whisk in the cold butter.
- Pour sauce over the pork.
Nutrition Facts : Calories 265.3, Fat 9.6, SaturatedFat 4.1, Cholesterol 82.5, Sodium 104.2, Carbohydrate 8.8, Fiber 0.3, Sugar 4.8, Protein 25.2
PORK MEDALLIONS IN CARIBBEAN NUT SAUCE
Nice savory dish with a bit of sauce to set it off and served with rice. Adapted from an old issue of Cooking Light Magazine. Preparation includes cook time
Provided by Debi9400
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Place garlic, ginger, cumin, curry paste and red pepper in food processor or blender, until blended. Add peanuts and 1 Tbsp hot water; pulse until well blended, scrapping sides of container occasionally.
- Cut pork crosswise into 1 inch slices. Place each piece between 2 sheets of heavy duty plastic wrap; flatten each piece to 1/2 inch thickness using a heavy skillet. Coat pork with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add pork pieces; saute 2 minutes on each side or until browned. Place pork in a shallow bowl.
- Add soy sauce and 2 Tbsp of water to pan, scraping pan to loosen browned bits. Add soy sauce mixture to pork; keep warm.
- Add onion to pan; saute 3 minutes. Add 1/4 cup peanut mixture; cook for 4 minutes. Stir in 1/4 cup water, coconut milk, salt and black pepper. Return pork mixture to pan; bring to a boil. Reduce heat; simmer 1 minute.
- Combine the remaining peanut mixture with rice.
- Serve pork and sauce with rice.
Nutrition Facts : Calories 465.1, Fat 12.2, SaturatedFat 4.5, Cholesterol 73.8, Sodium 862.8, Carbohydrate 56.3, Fiber 2.8, Sugar 3.7, Protein 31.5
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