Pork Medallions With Spiced Tomato Pan Gravy Recipes

Steps:

• In a small saucepan, combine the bourbon, brown sugar, vinegar, soy sauce, garlic and pepper. Bring to a boil; cook until liquid is reduced to about 1/2 cup, stirring occasionally., Meanwhile, combine the chili powder, cinnamon, salt and allspice; rub over pork slices., In a large skillet coated with cooking spray, cook pork over medium heat for 2-4 minutes on each side or until tender. Serve with sauce.

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way.
• Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Season the pork with the Cajun spices, according to your taste. Season the flour with salt and pepper. Whisk the eggs until foamy and add water.
• Prepare the pork by dredging in the flour, then dipping in the egg wash, then back in the flour again. Fry the pork in batches, until crust is golden, about 3 to 4 minutes. Drain on paper towels to remove any excess oil. Serve with Smother Gravy and garnish with scallions.
• Mix well. Store in glass or plastic container with lid.
• Yield: about 1 1/2 cups
• In a heavy bottom saucepan melt the butter over medium heat, add the onions, and cook for 1 minute before adding the red pepper, celery, carrots, garlic, and the thyme. Cook over low heat for 5 minutes, until vegetables are tender.
• Turn the heat up to medium and add the Cajun spices and flour. Stirring constantly, saute until you can smell the spices and the flour starts to get a little golden.
• Pour the chicken stock into the pan while stirring constantly with a whisk. The gravy will start to thicken as it comes to a boil. Add the Worcestershire and reduce the heat to low to prevent the gravy from burning. Allow the gravy to simmer for 5 minutes. Season with salt and pepper, to taste.
• Yield: 4 cups

Steps:

• In a small bowl, combine the first five ingredients until blended; set aside. In a large skillet, brown pork in oil on all sides. Stir in the gravy mixture, mushrooms and onion. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat juices run clear and vegetables are tender. Serve over rice.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

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:

• In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it brown the pork, patted dry, transferring it as it is browned to a plate. In the fat remaining in the skillet cook the onion and the garlic over moderate heat, stirring, until the onion is golden, add the tomato purée, the water, the nutmeg, the coriander, and the cloves, and simmer the mixture for 10 minutes. Stir in the pork and any juices that have accumulated on the plate and simmer the mixture, covered, for 5 minutes, or until the pork is cooked through. Season the pan gravy with salt and pepper and serve it with the pork over the noodles.