Pork Medallions In Green Peppercorn Sauce Recipes

Steps:

• 1. Cut the Pork Chops in half, so that you will have 12 pieces. Pat dry with a paper towel. Pound with a mallet until medallions are very thin. Place on a plate or tray and cover with plastic. Keep refrigerated until ready to bread in egg and flour.
• 2. Measure Green Peppercorns, Dijon Mustard, Chopped Chives, Crushed Garlic, Dry vermouth, Heavy Cream, and Chicken Stock into individual little dishes and/or ramekins. Place on a tray, so they will be handy next to the stove. Cover with plastic until ready to use.
• 3. Beat the Egg and place in a breading tray or shallow dish. Measure the Flour, Kosher Salt, Black Pepper, Smoked Paprika, and Dry Thyme Leaf in a breading tray or shallow dish. Use a fork to blend well.
• 4. Take the Pork from the fridge and bread up to 20 minutes before frying. Dip in the Beaten Egg first and then in the Seasoned Flour. Use a fork to assist. Place each Pork piece on a tray that is lined with waxed paper.
• 5. To fry the Pork, heat the Cooking Oil, Olive Oil, and Unsalted Butter in a large heavy bottomed fry/saute pan. Have the heat on med/hi to hi. When heated, fry Pork on hi up to 2 minutes per side, turning with a fork or tongs. Do this in 2 batches. Set Pork aside on an attractive platter.
• 6. Now you will quickly make the sauce by adding all of your little ingredients that you have handy on the tray. Reduce the heat under the pan to med/lo. First add the Crushed Garlic and saute 15-20 seconds. Stir to prevent burning. Now add the liquids (dry vermouth, cream, chicken stock). Whisk to blend and reduce for about 1 minute. Now add the Mustard, Green Peppercorns and Chopped Chives. Keep whisking for about 1 minute more. Remove pan from heat. Spoon Sauce over the Pork Medallions and serve immediately with a Potato and a Fresh Vegetable.

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:

• Flatten pork slightly with palm of hand. Sprinkle with salt and pepper.
• Melt 2 tablespoons butter in skillet over med-hi heat. Add pork and cook until brown, 2-3 minutes per side. Transfer to plate.
• Melt remaining 1 tablespoon butter in same skillet. Saute shallots 2 minutes. Add vermouth and boil until reduced, about 3 minutes.
• Add stock, peppercorns and thme and boil until reduced to 1 cup, about 4-5 minutes.
• Whisk in mustard, then cream. Season with salt and pepper. Return pork and collected juices to skillet.

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
• For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
• Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
• Yield: 6 quarts
• Prep Time: 15 minutes
• Cook Time: 4 hours

Steps:

• Melt the butter with the flour in a saucepan whisking together so that there are no lumps. Slowly whisk in the milk and simmer for 2-3 minutes taking care that the sauce does not stick to the bottom.
• Remove from the heat and stir in the brandy and peppercorns and season to taste with salt. Set aside.
• Lightly oil a large frying pan and turn the heat to high. Add the medallions and sear on either side until they take on a pleasing colour.
• Turn the heat down to the lowest setting, add the sauce to the pan, cover and simmer for 10-15 minutes until the medallions are cooked through.
• Add a little water during cooking if the sauce becomes too thick. Serve with mashed potatoes and some steamed vegetables.
• If you want to make this an even quicker recipe buy the medallions pre-cut.

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

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:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.
• Mix gravy and dressing until blended; pour over meat. Add peas; bring to boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over ingredients around edge of skillet; cover. Simmer on medium-low heat 8 min. or until stuffing is heated through and meat is done (145ºF). Remove from heat. Let stand 3 min. before serving.