PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE
Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.
Provided by CC G
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
- Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
- Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.
Nutrition Facts : Calories 541.4, Fat 31.4, SaturatedFat 12.3, Cholesterol 185.7, Sodium 150.9, Carbohydrate 8, Fiber 0.7, Sugar 1.8, Protein 50.9
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
PORK MEDALLIONS IN BALSAMIC MUSHROOM SAUCE
A great meal for 4. Quick and easy to prepare. Can be served over rice or noodles. An experiment that turned out pretty good!
Provided by IAKnight
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice Pork Loin diagonally into 1/2" medallions.
- Salt and Pepper each side of medallions.
- In a large skillet melt butter and add olive oil heat to medium high heat.
- Place medallions in butter/oil and brown each side until a light crust forms (about 3 minutes each side).
- Remove pork and set aside.
- Add Stock to skillet scraping bottom of pan, bring to rolling boil.
- Add Mushrooms, garlic and vinegar, basil, salt and pepper to stock.
- Stir occasionally and reduce by 1/2.
- Add medallions (and any juices from them) to the skillet and combine well.
- Lower heat to medium low and let simmer about 10 minutes.
Nutrition Facts : Calories 347, Fat 23.8, SaturatedFat 8, Cholesterol 83.1, Sodium 1280.4, Carbohydrate 4.4, Fiber 0.5, Sugar 2.4, Protein 27.6
PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE
A robust mushroom sauce pairs well slightly spicy pork tenderloin. It's a magnificent 30-minute dish!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
- Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
- Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.
Nutrition Facts : Calories 200, Carbohydrate 6 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 1 g, TransFat 0 g
PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY
Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.
Provided by QueenJellyBean
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cut tenderloin crosswise into 4 pieces.
- Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
- Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
- Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
- Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
- Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.
Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4
PORK MEDALLIONS WITH DIJON-MUSHROOM SAUCE
This sounds like a fancy kinda meal, but it's so quick and simple it works as a weeknight meal, too. I use boneless pork chops instead of the pork tenderloin and serve with a big crusty loaf of French bread to get alllll that sauce! Recipe is from Pillsbury.
Provided by Pinay0618
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
- To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
- Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.
Nutrition Facts : Calories 337.6, Fat 34.2, SaturatedFat 20.1, Cholesterol 106.7, Sodium 591.8, Carbohydrate 7.3, Fiber 1.8, Sugar 1.7, Protein 3.1
MUSHROOM PORK MEDALLIONS
What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.
Provided by ReeLani
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
- Dust pork slices lightly with flour.
- Beat egg and water together.
- Dip pork into egg mixture, then into bread crumbs.
- Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
- Remove pork from the skillet; keep warm.
- In same skillet sauté mushrooms in butter.
- Stir in the 2 tbls flour; cook until flour is very lightly browned.
- Gradually stir in broth, wine, thyme and pepper.
- Bring to a boil; simmer 1 minute.
- Add milk; simmer until thickened, stirring occasionally.
- Spoon mushroom sauce over pork.
- Serve with couscous or rice.
PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE
Such a great sauce! From Earthy Delights.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 35m
Number Of Ingredients 10
Steps:
- 1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
- 2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
- 3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
- 4. Remove the pork from the skillet and cover to keep it warm. Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
- 5. Serve the sauce over the pork.
PORK MEDALLIONS WITH MUSHROOM SAUCE
Cutting the boneless chops into medallions and baking them in a creamy bath is a great way of overcoming the meat's inherent dryness. Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Can be served over rice or noodles, if desired.
Provided by Noni Suzanne
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325.
- Cut each boneless pork chop into 2 pieces.
- In a shallow dish, combine the egg, water, rosemary, pepper, and garlic powder.
- Put the McCormick's Crusting Blends into a ziploc gallon bag. (I use the garlic, lemon and rosemary flavor, but you can use which ever you desire, or for that matter just seasoned bread crumbs).
- Dip the pork into the egg mixture, then into the bread crumbs, shaking until well coated.
- In a large skillet over medium heat, brown the pork in the oil for 5 minutes on each side. Remove to a 9 x 13 baking dish; keep warm in the oven.
- In the same skillet, saute the mushrooms in the butter until tender, 4 to 5 minutes.
- Stir in the soup, sour cream, and broth.
- Pour mushroom and gravy mixture over the pork.
- Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes.
- NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). You could even use beef steaks, if you like.
ROSEMARY AND PARSLEY BREADED PORK TL MEDALLIONS W/ MUSHROOM, TOMATO, AND ONION REDUCTION
Steps:
- Cut tenderloins into 1" thick medallions. Evenly mix breadcrumbs, rosemary, parsley, salt, and pepper in small bowl. Coat medallions with dry breadcrumb mixture. Coat bottom of frying pan with EV olive oil add butter and bring up to heat until pan is lightly smoking. Sauté medallions until each side is golden brown (2-3 min.). Immediately remove pan from heat and place pork in a pan in a 200° oven while making sause. If all olive oil has been soaked up by pork add approx. 1 tblsp. additional EV olive oil to sauté contents of sauce. Add onions to pan and pinch of salt and pepper and sauté until golden and soft. Add mushrooms and brown. Add tomatoes and sauté until they begin to let go of their water. Sauté additional 30 sec. to 1 min. and then add stock/water and bring to boil while stirring with wooding spoon. Add wine and allow alcohol to evaporate. Reduce sauce approx. 5 min on medium heat. Add cornstarch ¼ tblsp. at a time until sauce just begins to thicken. Be sure to break up any clumps of cornstarch that remain in sauce. Remove tenderloin medallions from oven. At this point you may place tenderloins in sauce and coat while in frying pan, or place tenderloins on platter and cover with tomato/mushroom/onion sauce.
MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE
This simple recipe transforms pork medallions into a luxurious dish, serving them with a delicious creamy mushroom sauce.
Provided by English_Rose
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the butter in a heavy-based frying pan.
- Add in the pork medallions, fry for 2-3 minutes on each side.
- Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
- Remove the fillets from the pan and keep warm.
- Add the mushrooms to the frying pan and fry until slightly coloured.
- Add in the shallots, mixing well.
- Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
- Add in the white wine and cook briskly until reduced by half.
- Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
- Pour the mushroom cream sauce over the pork medallions and serve at once.
Nutrition Facts : Calories 500.2, Fat 28.5, SaturatedFat 16.2, Cholesterol 181.8, Sodium 186.4, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 38.2
PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 11
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve. Serving Suggestions Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they're in season. nutrition information (per serving): Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 8; Protein (g): protein g 34; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 8; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 400; Cholesterol (mg): cholesterol mg 125; Fiber (g): fiber g 1;
PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE
Number Of Ingredients 11
Steps:
- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 min. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 min. Taste for salt and pepper and serve.
MUSHROOM PORK MEDALLIONS
Steps:
- Cut pork crosswise into 12 slices; pound to 1/4 inch thick. Dust lightly with flour. In medium bowl, combine egg and water. Dip pork into egg mixture, then into bread crumbs. In large skillet, heat 2 Tbl oil over medium heat. Sute pork slices in batches until golden brown, about 3 minutes per side. Repeat, adding oil as necessary. Remove pork skillet and keep warm. Prepare couscous according to package directions; set aside. In same large skillet, melt butter; saute mushrooms 3 minutes. Stir in 2 Tbl flour; cook until flour is very lightly browned. Gradually stir in broth, wine, thyme, and pepper. Bring to boil over high heat. Reduce heat to low; simmer 1 minute. Add milk; simmer until thickened, stirring constantly. Spoon mushroom sauce over pork. Serve with couscous.
PORK TENDERLOIN MEDALLIONS /MUSHROOM SAUCE
Steps:
- Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess. Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil. To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.
PORK MEDALLIONS IN MUSHROOM SAUCE
Melt in your mouth chops.
Provided by Monika Rosales @THEDEVOTEDCOOK
Categories Pork
Number Of Ingredients 9
Steps:
- In a plate add flour, salt & pepper.
- dust each side of pork chops, heat the butter & olive oil in a skillet and cook 1 min on each side.
- remove chops, add the shallots & mushrooms, saute a few minutes, add in the chicken stock & wine.
- add back the chops and simmer 10 mins. serve with mashed potatoes..Yum
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