Best Fruitcake Stuffed Pork Medallions Recipes

PARMESAN PORK MEDALLIONS

Parmesan Pork Medallions image

Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 pound pork tenderloin
2 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/4 cup sliced onion
1 garlic clove, minced

Steps:

Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

FRUITCAKE COOKIES

Fruitcake Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 6h

Yield About 48 cookies

Number Of Ingredients 12

Ingredients

1/3 cup dried currants
1/3 cup amaretto, warmed
2 sticks unsalted butter, at room temperature
2 cups plus 2 tablespoons all-purpose flour
3/4 cup almond flour
2/3 cup granulated sugar
3 tablespoons nonfat dry milk powder
1 1/4 teaspoons kosher salt
1 large egg, lightly beaten
1/2 cup chopped candied citron (or 1/4 cup each chopped candied lemon peel and candied orange peel)
1/2 cup candied red cherries
1/2 cup confectioners' sugar

Steps:

Soak the currants in the amaretto at least 30 minutes and up to 1 day. Strain and set aside; reserve the amaretto. Beat the butter, 2 cups all-purpose flour, the almond flour, granulated sugar, milk powder, salt and egg in a large bowl with a mixer on low speed until combined but not fluffy, about 1 minute. Mix in the currants and candied citron.
Toss the candied cherries with the remaining 2 tablespoons all-purpose flour. Stir into the dough using a wooden spoon. Divide the dough in half and roll each half into a 12-inch-long log. Wrap tightly in plastic wrap and freeze until firm, about 5 hours.
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Slice the frozen dough into 1/2-inch-thick rounds. Arrange the slices 1 inch apart on the prepared pans.
Bake, switching the pans halfway through, until the cookies are firm and light golden around the edges, 20 to 25 minutes. Let cool 5 minutes on the pans, then brush the tops and sides of each cookie with the reserved amaretto. Transfer to a rack to cool completely. Roll the edges of each cookie in the confectioners' sugar.