PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK MEDALLIONS WITH CREAMY PAN SAUCE
Topped with a creamy wine sauce, these tender pork medallions are restaurant-quality fare that can be ready in under half an hour. (Yes. Really!)
Provided by My Food and Family
Categories Home
Time 29m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add meat; cook 4 to 5 min. on each side or until done. Remove to serving plate; cover to keep warm.
- Add wine, peppers and garlic to skillet; cook and stir 2 to 3 min. or until crisp-tender. Add cream cheese; cook 4 to 5 min. or until cream cheese is melted and sauce is slightly thickened, stirring constantly. Stir in parsley.
- Spoon sauce over meat.
Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 100 mg, Sodium 160 mg, Carbohydrate 3 g, Fiber 1 g, Sugar 2 g, Protein 24 g
PORK MEDALLIONS WITH VANILLA RUM CREAM SAUCE
The vanilla-rum-cream combination is out of this world. I would suggest actually making DOUBLE the sauce if you want the pasta to be nice and creamy. If you are serving over rice, or with potatoes, the regular amount should be fine. Serve along with some lightly steamed broccoli or green beans and you have an easy, yet elegant looking dish. From Food and Drink Magazine, Spring 2003 (IMPORTANT NOTE: Please do NOT substitute the vanilla bean for vanilla extract! It won't taste the same. The DARK rum is critical as well - the flavour is far more INTENSE than a white or amber rum. Try Meyers Dark, Pussers or Appleton.)
Provided by Just Call Me Martha
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Trim the pork tenderloin and remove any silverskin.
- Cut into 6 equal pieces.
- Place each piece between 2 sheets of plastic wrap.
- Using a meal mallet, flatten each piece to a 1/4-inch thickness.
- Cut the vanilla bean lengthwise and using a small knife, scrape out the black seeds.
- Place in a small bowl and add the rum.
- Cut the bean in half again and add to the bowl.
- Place flour on a plate and season with salt and pepper.
- Dip the pork medallions into the flour, coating lightly.
- In large frying pan, heat the oil and butter and and pork.
- Cook until browned- about 3 minutes per side.
- Keep warm.
- Pour out any fat from the pan, then add the water and stir, scraping up the browned pieces at the bottom.
- Add the rum, vanilla seeds and bean.
- Reduce heat, then add the cream.
- Simmer gently until the sauce is thickened.
- Check the seasoning.
- Return the pork to the pan, heat gently and turn to coat with the sauce.
- Serve medallions over pasta along with the sauce.
PORK MEDALLIONS WITH MUSTARD CREAM SAUCE
Categories Food Processor Mustard Pork Sauté Walnut Spring Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Using meat mallet or rolling pin, pound pork between sheets of plastic to 1/4-inch thickness. Sprinkle with salt and pepper. Mix breadcrumbs, walnuts, parsley, cinnamon and nutmeg in processor until nuts are finely ground. Transfer to small bowl. Season with salt and pepper. Place flour and beaten eggs in separate bowls. Dredge 1 pork medallion in flour; shake off excess. Dip into beaten eggs to coat, then into breadcrumb mixture. Repeat with remaining pork medallions, flour, beaten eggs and breadcrumb mixture.
- Heat 1/3 cup oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until just cooked through, adding more oil to skillet between batches if necessary, about 2 minutes per side. Transfer to platter. Serve with mustard sauce and cabbage.
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS WITH DIJON SAUCE
"I lightened up this recipe years ago, and I've been using it ever since," writes Lois Kinneberg. The Phoenix, Arizona reader browns tender pork on the stovetop before swiftly stirring up a succulent sauce.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 323 calories, Fat 10g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 516mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE
Categories Milk/Cream Fruit Herb Pork Sauté Pear Pork Tenderloin Brandy Eau de Vie Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
- Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
- Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
- Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.
PORK TENDERLOINS WITH MUSHROOMS AND A BRANDY CREAM SAUCE
A recipe found on www.nomenu.com - From A Past Edition Of The New Orleans Menu Daily, By Tom Fitzmorris. Here is what is stated about the recipe: "Pork tenderloins are lately much appreciated by cooks and eaters not only because of their great texture (it is the pork what a filet mignon is to beef), but also for its extremely low fat content (less than chicken, even with the skin off). This dish fixes that fat issue by adding a very rich but supremely delicious cream sauce." Posting untried by me for ZWT.
Provided by diner524
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- 1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
- 2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
- 3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
- 4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
- 5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.
Nutrition Facts : Calories 603.5, Fat 37.7, SaturatedFat 17.6, Cholesterol 245.6, Sodium 300.5, Carbohydrate 2.5, Fiber 0.2, Sugar 0.5, Protein 53.9
PORK MEDALLIONS IN BRANDY PEPPERCORN SAUCE
This is quick and easy to prepare and is pure luxury!
Provided by Dave Dubbya
Time 55m
Yield Makes 4-6 servings
Number Of Ingredients 8
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.
More about "pork medallions with brandy cream sauce recipes"
CREAMY PORK TENDERLOIN MEDALLIONS • SALT & LAVENDER
From saltandlavender.com
4.9/5 (23)Total Time 30 minsCategory Main CourseCalories 433 per serving
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
PORK TENDERLOIN MEDALLIONS IN BRANDY AND APPLE …
From saltandlavender.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 45 mins
- While onion and apple are cooking, trim any fat from pork tenderloin and then cut into 1/2 inch medallions.
APPLE TOPPED PORK MEDALLIONS WITH CALVADOS CREAM …
From thatskinnychickcanbake.com
GUSTO TV - PORK MEDALLIONS WITH BRANDY SAUCE
From gustotv.com
PORK MEDALLIONS IN CREAMY MUSHROOM SAUCE • MY …
From mypocketkitchen.com
SAUTEED PORK TENDERLOIN MEDALLIONS WITH A CIDER …
From justalittlebitofbacon.com
PORK MEDALLIONS WITH BRANDY CREAM SAUCE - TASTE OF HOME
From preprod.tasteofhome.com
Cuisine Europe, ItalianTotal Time 50 minsCategory DinnerCalories 937 per serving
PORK MEDALLIONS WITH CREAM AND MUSTARD SAUCE - BIGOVEN
From bigoven.com
CRISPY PORK MEDALLIONS RECIPE | MYRECIPES
From myrecipes.com
PORK TENDERLOIN WITH BRANDY CREAM SAUCE RECIPES - YUMMLY
From yummly.com
CREAMY PORK MEDALLIONS IN 2023 | PORK FILLET RECIPES, PORK …
From pinterest.com
PORK MEDALLIONS WITH BRANDY CREAM SAUCE RECIPE: HOW TO …
From stage.tasteofhome.com
PORK MEDALLIONS WITH CALVADOS CREAM SAUCE AND APPLES
From nataliemaclean.com
MEALS FOR THE WEEK OF JUNE 11 | HOME CHEF
From
You'll also love