Raspberry Rosemary Sauce On Pork Medallions Recipes

Steps:

• Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm., Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.

Steps:

• Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

Steps:

• Heat 2 teaspoons oil in medium saucepan over medium heat.
• Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
• Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
• Add 1/4 cup raspberries, orange juice, and wine.
• Bring to a boil over high heat.
• Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
• Add stock.
• Return to a boil.
• Reduce heat and simmer for 5 minutes.
• Remove from heat and set aside.
• At this point sauce may be refrigerated until ready to use.
• Preheat oven to 350°.
• Pat pork dry.
• In large, oven-proof skillet, heat remaining oil over high heat.
• Dust pork evenly with flour on both sides, patting off excess.
• When oil is very hot, add pork and cook until well-browned, about 3 minutes.
• Turn pork over.
• Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
• Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
• Add any juices on platter.
• Bring to a boil over high heat.
• Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
• Serve meat with sauce, reserved raspberries, and green onion tops.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
• Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
• In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Steps:

• Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Steps:

• Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork.