PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
PORK ROAST WITH CARAMELIZED PARSNIPS
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
- Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)
PORK LOIN WITH GRAPES
Grapes rarely get their moment in the culinary limelight, and it's too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness. In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat's salty drippings.
Provided by Jill Santopietro
Categories dinner, roasts, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Tie the pork loin with kitchen twine at 1-inch intervals. In a shallow dish large enough to hold the pork, whisk together the chopped herbs, mustard, 2 tablespoons of the olive oil, teaspoon salt and teaspoon pepper. Add the pork and coat with the marinade. Cover and refrigerate for at least 4 hours.
- One hour before cooking, bring the pork to room temperature. Scrape off and reserve the marinade, then season the meat with salt and pepper.
- Place a roasting pan in the oven and heat the oven to 325 degrees. Place a large saute pan over high heat. Add 2 more tablespoons of the oil and heat until smoking. Add the pork and sear about 4 minutes on each side, until well browned. Transfer fat side down to the roasting pan. Set the saute pan aside. Rub the reserved marinade over the pork and top with half the butter and the herb sprigs. Place the pan in the oven and set the timer for 15 minutes.
- Meanwhile, in a large bowl, toss the potatoes, shallots and grapes with the remaining 2 tablespoons oil and season with salt and pepper. After the pork has cooked for 15 minutes, place the potatoes cut side down around the pork. Lay the grapes and shallots over the potatoes. Cook for an hour more, or until the center of the pork reaches 125 degrees.
- Meanwhile, drain the sauté pan of fat and return to medium-high heat. When hot, add the port and bring to a boil, scraping the bottom of the pan. When nearly evaporated, add the chicken stock and return to a boil. Whisk in the remaining butter and season with salt and pepper. Strain through a fine-meshed sieve set over a serving bowl. Cover and keep warm.
- When the pork is done, transfer to a cutting board. Cover lightly with foil and let rest at least 10 minutes before slicing. Serve on a platter over the grapes, potatoes and shallots, accompanied by the sauce.
Nutrition Facts : @context http, Calories 784, UnsaturatedFat 28 grams, Carbohydrate 45 grams, Fat 49 grams, Fiber 8 grams, Protein 41 grams, SaturatedFat 17 grams, Sodium 1228 milligrams, Sugar 18 grams, TransFat 0 grams
PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS
This recipe is from my good friend, Ginny, who is an excellent cook. You can change the fruit with the season for this recipe: Peaches would be good in early summer; fresh figs in late summer; apples and pears in the winter. The one thing you need to calibrate is the time it takes for the fruits to cook; so add the fruit earlier if you're using apples or pears, or later if you're using peaches or figs. To Make Ahead: Prepare Steps 1-3 and freeze until ready to use. Defrost pork chops overnight, reheat, and then complete Step 4.
Provided by Maureen in MA
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
- Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
- In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
- Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).
Nutrition Facts : Calories 499, Fat 18.6, SaturatedFat 7.6, Cholesterol 129.8, Sodium 487.7, Carbohydrate 40.3, Fiber 4.5, Sugar 15.8, Protein 39.2
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
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