PORK MEDALLIONS IN MUSTARD SAUCE
I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. -Tahnia Fox, Trenton, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.
Nutrition Facts : Calories 193 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Categories Mustard Pork Sauté Low Carb Kid-Friendly Winter Capers Bon Appétit Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.
SIMMERED PORK WITH MUSTARD-CAPER SAUCE
Make and share this Simmered Pork with Mustard-Caper Sauce recipe from Food.com.
Provided by skat5762
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Flatten pork rounds using meat mallet, then season with garlic powder and black pepper.
- Heat oil over medium high heat.
- Add pork to pan and saute until browned, and almost cooked through (a couple of minutes per side).
- Remove pork to holding plate.
- Add shallots to skillet, and saute for 1 minute.
- Add chicken broth and wine: boil until sauce has reduced and is thick enough to coat the spoon (about 10 minutes).
- Mix in capers and mustard.
- Return pork to pan.
- Simmer until pork is heated through again.
- This goes very well with small new potatoes and a lovely, fresh Caesar salad.
Nutrition Facts : Calories 140.2, Fat 5.6, SaturatedFat 1.4, Cholesterol 54.7, Sodium 149.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 18.5
PORK MEDALLIONS WITH MUSTARD SAUCE
Provided by Dodie Thompson
Categories Dairy Mustard Onion Pork Sauté Kid-Friendly Quick & Easy Fall Bon Appétit St. Louis Missouri Small Plates
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 1/2-inch-thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch.
- Add white parts of green onions to skillet. Sauté until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.
STUFFED PORK TENDERLOIN WITH MUSTARD-CAPER SAUCE
Provided by Ian Knauer
Categories Mustard Roast Dinner Pork Tenderloin Family Reunion Christmas Eve Potluck Capers Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make spinach stuffing:
- Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp.
- Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes. Toss spinach with mustard and 3/4 teaspoon each of salt and pepper in a bowl.
- Butterfly tenderloin:
- Arrange tenderloin on a work surface with pointed (thinner) end nearest you. Starting at top (thicker part), make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through). Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 3/4 teaspoon each of salt and pepper.
- Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you. Arrange egg quarters, end to end, along edge nearest you.
- Preheat oven to 425°F with rack in middle.
- Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals.
- Pat tenderloin dry and season with 1/4 teaspoon salt and 3/4 teaspoon pepper.
- Heat oil in cleaned skillet over high heat until it shimmers. Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 150°F, 18 to 25 minutes.
- Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes. Chill, covered, until cold, about 2 hours.
- Make sauce:
- Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients.
- To serve:
- Cut off string, then thinly slice tenderloin. Serve pork, cold or at room temperature, with sauce.
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Make and share this Pork Medallions With Mustard-Caper Sauce recipe from Food.com.
Provided by Tinat51796
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to an even 1/2-inch thickness (if the cuts aren't an even 1/2 inch). Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate.
- Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, 3-5 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minute. Season to taste with salt and pepper and serve.
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