Pork Medallions With Mushrooms Recipes

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:

• Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
• In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
• Transfer to a plate.
• Drain off any fat from the pan.
• Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
• Add the chicken broth and bring to a boil; boil for 2 minutes.
• Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
• Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
• Sprinkle with the green onions.

Steps:

• Slice Pork Loin diagonally into 1/2" medallions.
• Salt and Pepper each side of medallions.
• In a large skillet melt butter and add olive oil heat to medium high heat.
• Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
• Remove pork and set aside.
• Add Stock to skillet scraping bottom of pan, bring to rolling boil.
• Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
• Stir occasionally and reduce by 1/2.
• Add medallions (and any juices from them) to the skillet and combine well.
• Lower heat to medium low and let simmer about 10 minutes.

Steps:

• Cut tenderloin crosswise into 4 pieces.
• Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
• Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
• Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
• Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
• Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

Steps:

• Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
• Dust pork slices lightly with flour.
• Beat egg and water together.
• Dip pork into egg mixture, then into bread crumbs.
• Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
• Remove pork from the skillet; keep warm.
• In same skillet sauté mushrooms in butter.
• Stir in the 2 tbls flour; cook until flour is very lightly browned.
• Gradually stir in broth, wine, thyme and pepper.
• Bring to a boil; simmer 1 minute.
• Add milk; simmer until thickened, stirring occasionally.
• Spoon mushroom sauce over pork.
• Serve with couscous or rice.

Steps:

• Preheat oven to 325.
• Cut each boneless pork chop into 2 pieces.
• In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
• Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
• Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
• In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
• In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
• Stir in the soup, sour cream, and broth.
• Pour mushroom and gravy mixture over the pork.
• Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
• NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.