Best Medallions Of Pork With Pear Sauce Recipes

PORK TENDERLOIN WITH PEAR CREAM SAUCE

Steps:

• Preheat oven to 425°. Sprinkle pork with the herbes de Provence, salt and pepper. In a large ovenproof skillet, brown pork in 1 tablespoon butter on all sides. Bake 18-22 minutes or until a thermometer reads 145°. Remove pork from skillet and keep warm. Let meat stand for 5 minutes before slicing. , Meanwhile, in a large skillet, saute pears and sugar in 2 tablespoons butter until golden brown. Remove from pan and keep warm. In the same pan, melt remaining butter. Add shallots; saute until tender. Stir in thyme. , Remove from heat. Add brandy; cook over medium heat until liquid is almost evaporated, stirring to loosen browned bits from pan. Add cream and nectar; cook and stir until slightly thickened. Slice pork; serve with pears and cream sauce.,

PORK MEDALLIONS WITH PEARS

Steps:

• Prepare quinoa as label directs.
• Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
• In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
• Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
• Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
• Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
• Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

SAUTEED PORK TENDERLOIN AND PEARS IN MUSTARD-PORT SAUCE

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add pears and sauté until lightly browned, about 4 minutes. Using slotted spoon, transfer pears to plate (do not clean skillet).
• Sprinkle pork medallions with salt and pepper. Coat pork medallions with flour; shake off excess. Add to same skillet and cook over medium-high heat until lightly browned, about 2 minutes per side. Using slotted spoon, transfer pork to plate with pears. Add broth, Port and both mustards to skillet. Boil until reduced by half, about 4 minutes. Reduce heat to medium. Return pork, pears and any juices to skillet and simmer until pork is just cooked through and sauce is reduced to glaze, stirring occasionally, about 4 minutes. Season with salt and pepper and serve.

PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY

Steps:

• Sprinkle pork with salt and pepper.
• Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
• Transfer meat to a plate; cover to keep warm.
• Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
• Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
• Arrange pork on a platter and spoon the pear mixture on top.

PORK MEDALLIONS WITH PEARS

Steps:

• 1. Trim pork tenderloin of any fat and cut into 1" medallions. Press down with the heel of your hands. Sprinkle with salt and pepper.
• 2. In a large skillet, add olive oil then the pork medallions to pan on medium high heat and cook about 5-8 minutes until browned on each side. Transfer to a plate and cover with tinfoil to keep warm.
• 3. Lower the heat to medium, add fennel seeds and cook for 30 seconds stirring the whole time. Add green onions, 2/3 cup water and garlic, cook for 1 minute, stirring. Add pears, lemon juice and 1/4 t. salt. Cook for about 5 minutes or until the pears begin to soften.
• 4. Return pork to pan along with any juices. Continue cooking for about 5 minutes. Mix together in a bowl or measuring cup two cups of water and the two beef/chicken bouillons until they are dissolved. Add about 1/2 a cup of this to the pan to deglaze, scraping up any browned bits on the bottom. Add the rest of liquid and allow to simmer until reduced. ***My husband added this last part and it made the pork and the pears so tender they melted in your mouth and you could cut the pork with your fork. mmmmmmm
• 5. For the rice, put 2 1/2 cups of water into a pot, with 2 chicken bouillons, vegetable oil and salt. Bring to a boil. Add rice, bring back to a boil, cover and lower heat to low. Cook for 5 minutes.
• 6. Its amazing that something so good is so good for you. According to the magazine there is 415 calories, 9 g of fat per serving. Maybe slightly different with the changes that I made but minimal. Also, the original recipe calls for Quinoa instead of the Brown Rice. We changed it because that is what we prefer.

PORK TENDERLOIN WITH CARAMELIZED PEARS AND PEAR-BRANDY CREAM SAUCE

Steps:

• Place pork slices between plastic wrap. Using meat mallet, pound pork slices to 1/4-inch thickness.
• Melt 2 tablespoons butter in large nonstick skillet over high heat. Add pears and sugar; sauté until pears are tender and deep golden, about 8 minutes.
• Melt 1 tablespoon butter in another large nonstick skillet over high heat. Season pork with salt and pepper. Working in batches, add pork to skillet; sauté just until cooked through, about 2 minutes per side. Transfer to plate. Cover. Reduce heat to medium. Melt 1 tablespoon butter in same skillet. Add shallots and thyme; sauté 2 minutes. Add eau-de-vie; boil until reduced to glaze, scraping up any browned bits, about 2 minutes. Add cream and pear nectar; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper.
• Reheat pears if necessary. Spoon into center of platter. Arrange pork around pears. Pour sauce over pork.

PORK MEDALLIONS WITH PEAR-MAPLE SAUCE

Steps:

• Trim fat from meat.
• Cut meat into ¼-inch slices.
• In a medium bowl combine rosemary, thyme, salt, and pepper.
• Add meat slices; toss to coat.
• In a large skillet, cook meat, half at a time, in hot oil for 2 to 3 minutes or until meat is slightly pink in center, turning once.
• Remove meat from skillet; set aside.
• In the same skillet combine pears, maple syrup, dried cherries, and white wine.
• Bring to boiling; reduce heat.
• Boil gently, uncovered, about 3 minutes or just until pears are tender. Return meat to skillet with pears; heat through.
• To serve, use a slotted spoon to transfer meat to a warm serving platter. Spoon the pear mixture over meat.