Best Pork Medallions With Dijon And Green Peppercorns Recipes

PORK MEDALLIONS WITH MUSTARD SAUCE

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.

LOIN OF PORK WITH GREEN PEPPERCORNS

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
• For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
• Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
• Homemade Chicken Stock:
• 3 (5-pound) chickens
• 3 large onions, unpeeled and quartered
• 6 carrots, unpeeled and halved
• 4 celery stalks with leaves, cut in thirds
• 4 parsnips, unpeeled and cut in half (optional)
• 20 sprigs fresh flat-leaf parsley
• 15 sprigs fresh thyme
• 20 sprigs fresh dill
• 1 head garlic, unpeeled and cut in 1/2 crosswise
• 2 tablespoons kosher salt
• 2 teaspoons whole black peppercorns
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
• Yield: 6 quarts
• Prep Time: 15 minutes
• Cook Time: 4 hours

PORK MEDALLIONS WITH DIJON-MUSHROOM SAUCE

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.

PORK MEDALLIONS DIJON

Steps:

• Cut the pork tenderloin into 1/2 inch thick slices. Dredge the tenderloin slices in flour.
• Melt the butter in a large skillet, and brown the tenderloin slices in the melted butter over medium-high heat 3 to 4 minutes on each side. Remove tenderloin slices to a serving platter, reserving the drippings in the skillet. Keep the tenderloin slices warm. (I like to put them on top of a heating pad, covered with foil).
• Add the vinegar and crushed peppercorns to the drippings. Cook over medium-high heat until the liquid is reduced to 2 tablespoons. Reduce the heat to medium. Add the whipping cream; cook for 15 minutes or until the mixture is reduced to 1 1/2 cups, stirring occasionally. Remove from the heat and stir in the mustard.
• Serve the tenderloin slices with the warm sauce.

PORK MEDALLIONS WITH BRANDY CREAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.

PORK MEDALLIONS WITH DIJON AND GREEN PEPPERCORNS

Steps:

• 1. Cut the Pork Chops in half, so that you will have 12 pieces. Pat dry with a paper towel. Pound with a mallet until medallions are very thin. Place on a plate or tray and cover with plastic. Keep refrigerated until ready to bread in egg and flour.
• 2. Measure Green Peppercorns, Dijon Mustard, Chopped Chives, Crushed Garlic, Dry vermouth, Heavy Cream, and Chicken Stock into individual little dishes and/or ramekins. Place on a tray, so they will be handy next to the stove. Cover with plastic until ready to use.
• 3. Beat the Egg and place in a breading tray or shallow dish. Measure the Flour, Kosher Salt, Black Pepper, Smoked Paprika, and Dry Thyme Leaf in a breading tray or shallow dish. Use a fork to blend well.
• 4. Take the Pork from the fridge and bread up to 20 minutes before frying. Dip in the Beaten Egg first and then in the Seasoned Flour. Use a fork to assist. Place each Pork piece on a tray that is lined with waxed paper.
• 5. To fry the Pork, heat the Cooking Oil, Olive Oil, and Unsalted Butter in a large heavy bottomed fry/saute pan. Have the heat on med/hi to hi. When heated, fry Pork on hi up to 2 minutes per side, turning with a fork or tongs. Do this in 2 batches. Set Pork aside on an attractive platter.
• 6. Now you will quickly make the sauce by adding all of your little ingredients that you have handy on the tray. Reduce the heat under the pan to med/lo. First add the Crushed Garlic and saute 15-20 seconds. Stir to prevent burning. Now add the liquids (dry vermouth, cream, chicken stock). Whisk to blend and reduce for about 1 minute. Now add the Mustard, Green Peppercorns and Chopped Chives. Keep whisking for about 1 minute more. Remove pan from heat. Spoon Sauce over the Pork Medallions and serve immediately with a Potato and a Fresh Vegetable.