Best Pork Medallions With Oatmeal Stout Recipes

PORK MEDALLIONS WITH OATMEAL STOUT

Steps:

• Slice the pork into 1/4-inch thick medallions (about 3 ounces each). Place the pork in a large shallow dish. Add 3 cups of the oatmeal stout, the salt and pepper. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Prepare the potatoes: Pour the oil into a deep-fat fryer or a heavy medium saucepan. Heat the oil over medium heat to 350 degrees F. Carefully add the potatoes, several slices at a time into the heated oil and cook for 4 minutes, until crispy. Using a slotted spoon or a French fry skimmer, remove the potatoes from the oil and place on paper towels to absorb any excess oil. Reserve and keep warm in a 300 degree oven.
• Remove the pork from the marinade; discard the marinade. Pat the pork dry with paper towels. In a large skillet, cook the pork in the butter over high heat for 2 minutes on each side, until brown. Remove the pork from the skillet. Reserve and keep warm.
• Reduce the heat to medium and add the mustard greens, shallots, parsley and thyme. Saute for 2 minutes, until wilted. Add the remaining 1 cup oatmeal stout to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the demi-glace and cook over medium to high heat about 5 minutes, until the liquid is reduced by half.
• To serve, arrange a bed of the mustard greens mixture in the center of each plate. Top with the pork medallions and fried sweet potatoes.

SAUTEED PORK TENDERLOIN MEDALLIONS

Steps:

• In a large skillet heat the oil. Add the medallions and saute them over high heat for 2 minutes a side to brown them. Lower the heat and continue to cook slowly for about 5 minutes or until just cooked through. Don't overcook or they will toughen. When done, remove the medallions to a serving plate.
• To the remaining oil add the cumin, turmeric and tomatoes and stir for a few seconds just to heat the tomatoes; season to taste with salt and crushed red pepper and spoon over the medallions.

PORK MEDALLIONS IN ORANGE SAUCE

Steps:

• Preheat oven to 425 degrees, season the pork tenderloin with seasoning salt, place in roasting dish and place in preheated oven; back for 20 to 25 minutes or until meat thermometer registers 160 degrees.
• Remove meat from oven and cover with foil, allow to stand while making sauce.
• In a small skillet, add the juice, broth, ketchup, honey and orange zest; bring to a boil, reduce heat and simmer for 10 to 15 minutes or until liquid is reduced by half.
• Slice the pork in 1/4 inch slices, add to sauce with the rosemary and simmer for 4 to 5 minutes or until meat is nicely glazed.
• If desired, mix the 1/4 teaspoon arrowroot starch in a small amount of water and add to sauce to thicken slightly.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.