PORK MEDALLIONS WITH APPLE CIDER GRAVY
Apple cider gravy provides a simple addition to this no-mess pork dish that's ready in 20 minutes - perfect for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork slices evenly with 1/4 teaspoon each of the salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 2 to 3 minutes, turning once, until no longer pink in center. Remove pork to plate; cover to keep warm.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Cook onion and garlic in butter 3 minutes, stirring frequently, until tender. Stir in flour until blended. Gradually add cider and broth; cook 1 minute or until thickened. Stir in chopped rosemary and remaining 1/4 teaspoon each salt and pepper.
- Serve pork with cider gravy. Garnish with rosemary sprigs.
Nutrition Facts : ServingSize 1 Serving
CIDER-GLAZED PORK TENDERLOIN
This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.
Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges
PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g 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 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 APPLES AND CIDER
A great little pork recipe using hard cider from "Eat Fresh, Stay Healthy: An A to Z Guide to Buying and Cooking Fruits and Vegetables."by Sam Gugino. Note: To clarify butter, put a pound of butter in a saucepan over medium-low heat. Gently simmer 5 minutes, remove from the heat and cool 5 minutes. Skim off the top layer of foam. Pour the clarified butter gently into a bowl. Stop when you reach the milky white solids on the bottom of the pan. Don't throw out the milky solids. They're delicious on cooked vegetables. clarified butter keeps several weeks in the refrigerator.
Provided by NcMysteryShopper
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tenderloin into 1" discs if using.
- Put pork between wax paper and pound until about 1/4" inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Nutrition Facts : Calories 393.3, Fat 16.2, SaturatedFat 6.6, Cholesterol 131.6, Sodium 90.5, Carbohydrate 19.3, Fiber 2.6, Sugar 9.7, Protein 41
BACON WRAPPED PORK MEDALLIONS WITH APPLE CIDER SAUCE RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 9
Steps:
- Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm. Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.
ELEGANT PORK MEDALLIONS IN STILTON CIDER SAUCE
I had this meal at a lovely restaurant and then found a similar recipe on a blog. It's TO DIE FOR and could not be easier to make! It would be great to serve to guests or as the main course for a romantic dinner! It is perfection served with Asparagus and Mashed Potatoes.
Provided by ms.susan
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
- Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
- Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
- Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
- Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
- Toss the pork in the sauce and serve, garnished with a sprig of rosemary.
PORK MEDALLIONS WITH CIDER SAUCE
Tender pork loin served with a tangy apple cider sauce. YUM! I got this out of a magazine but do not remember which one, it's a very tasty meal that can be made in 30 minutes! Enjoy :)
Provided by KLBoyle
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat large skillet over med-high heat and add oil.
- Season pork with salt and pepper lightly on each side.
- Sear pork about 5 minutes on each side or until brown.
- Add cider, vinegar and wine and bring to a boil.
- Cover and cook 5 more minutes.
- Remove lid and reduce heat to med., simmer 5 more minutes.
- Remove pork to a plate and keep warm.
- Simmer liquids until reduced to 1/2 cup.
- Spoon sauce over pork and enjoy!
Nutrition Facts : Calories 286.6, Fat 12.6, SaturatedFat 3.6, Cholesterol 112.3, Sodium 85, Carbohydrate 0.8, Sugar 0.3, Protein 35
PORK MEDALLIONS WITH CIDER SAUCE
Steps:
- Cut the pork tenderloin into 2" - thick medallions and season with salt. Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed. Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally. Transfer the pork to a plate and season with pepper. Tent with foil to keep warm. This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch. Spoon the cider sauce over the medallions and enjoy!
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- Trim the silver skin off the pork tenderloin and then cut it into 1/2 inch slices. Pound each slice to a 1/4 inch thickness.
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