Pork Medallions With Blackberry Chutney Recipes

Steps:

• Sprinkle pork evenly with salt, pepper, and allspice.
• Cover and chill 30 minutes.
• Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
• Remove from grill and let stand for 10 minutes.
• In a small saucepan, melt 2 tablespoons butter over medium-high heat.
• Add in shallots; stir/saute for 5 minutes or until tender.
• Add in wine; cook 13 minutes or until liquid is reduced by half.
• Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
• Cut pork into 1/4-inch slices.
• Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.

Steps:

• In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
• Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

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:

• Sprinkle both sides of the pork pieces with some of the salt and pepper.
• Set aside.
• To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
• Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
• Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
• Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
• Remove the mixture from the skillet and set aside.
• Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
• Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
• Remove the pork from the skillet and set aside to keep warm.
• Return the apple mixture to the skillet and add the remaining apple juice.
• Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
• To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
• Serve hot.

Steps:

• Cut pork tenderloin into medallions.
• Sprinkle salt and pepper on pork.
• Add butter and quickly brown pork medallions in pan over medium-high heat.
• Remove pork from heat and keep warm.
• Add whipping cream to pan and bring to a boil.
• Add chutney to cream mixture, mix well and pour over medallions.
• Cover and bake at 350 degrees for 20 minutes.
• Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.

Steps:

• For chutney:
• Combine first 8 ingredients in heavy large Dutch oven. Bring to simmer over low heat, stirring until sugar dissolves. Add rhubarb, onion and dried cherries; increase heat to medium-high and cook until rhubarb is tender and mixture thickens slightly, about 5 minutes. Cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• For pork:
• Preheat oven to 400°F. Sprinkle pork with cumin. Season with salt and pepper. Heat oil in heavy large skillet over high heat. Add pork and brown on all sides, about 5 minutes. Transfer to roasting pan. Brush pork with 6 tablespoons chutney. Roast until thermometer inserted into center of pork registers 155°F, brushing occasionally with 6 more tablespoons chutney, about 25 minutes. Slice pork into medallions. Garnish with cilantro and serve with remaining chutney.

Steps:

• Rub -- In a small bowl, add the olive oil, vinegar and seasonings and mix well. Rub this over the pork medallions and place in a small pan and cover well with saran wrap. You can also put them in a ziploc baggie if you prefer. Let them marinate at least 2 hours up to all day.
• Pork -- Heat up a large skillet to medium high heat and add the butter and olive oil. Cook the pork 4-5 minutes on the first side and flip. It should only take 3-4 minutes on the second side. You want a nice sear on both sides and they should be medium, just a hint of pink. But cook them to the temperature you prefer. 140-145 is medium. Just don't overcook them. Remove the pork and set on a plate to the side and cover. And, remember, the pork will continue to cook a bit.
• Sauce -- now in the pan that you cooked the pork in (still on medium to medium/high heat) add the shallots and stir until they start to soften, just a minute. Then deglaze with the white wine and cook another minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth, herbs, salt and pepper and let reduce. Simmer on medium low for about 3-5 minutes as the sauce reduces. Add in the butter right at the end to make a nice glaze.
• Serve -- Plate the medallions over some cooked rice with the blackberry glaze. ENJOY!
• NOTE: If possible, I would definitely cook the rice in chicken broth and then add some fresh thyme or rosemary to tie together all the flavors, and to add some depth to the dish.