PORK MEDALLIONS WITH PRUNES AND RED WINE
From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).
Provided by MA HIKER
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
- Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
- Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
- Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
- Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
- Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
- Lower the heat and simmer until the prunes are plumped, about 5 minutes.
- Return the pork to the skillet; heat through.
- Serve the pork and prunes on plates and top with the parsley.
Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49
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
APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
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