Best Pork Medallions With Squash Greens Recipes

PORK MEDALLIONS

Steps:

• Slice both pork tenderloins into equal pieces approximately 2″ wide. Pat each piece dry with a paper towel. Season with salt and pepper.
• Heat oil in a large cast-iron skillet or large non-stick pan over medium-high heat and add slices of pork to the pan once hot. Cook for 2-3 minutes per side until they are golden brown. Set aside.
• Melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.
• Add flour and coat onion, mushrooms, and garlic. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce, and all seasonings and bring to a simmer for 5 minutes.
• If the gravy does not thicken, add together cornstarch and cold water together in a small dish. Add it to the pan over high heat and stir. Once you have reached the desired consistency, add pork back to the pan and allow it to warm before serving.

ROASTED PORK TENDERLOIN WITH DELICATA SQUASH MEDLEY

Steps:

• Preheat oven to 400 degrees.
• In a medium size bowl, mix together potatoes, squash, onions and green beans. Sprinkle with 2 TBS olive oil (reserve the other 2 TBS), salt, pepper and garlic powder. Mix together and place in a large roasting pan. Roast for 15 minutes.
• While veggies are roasting sprinkle and rub the pork with 1 TBS olive oil, the roasted garlic seasoning and rosemary. Heat a large frying pan with the remaining 1 TBS olive oil. Sear the pork for a few minutes on each side or until it has a golden crust.
• Place pork tenderloin on top of the veggies and roast for another 25 minutes or until temperature reads 145 degrees for medium rare or 160 degrees for medium using a digital thermometer for best accuracy. Always let the pork rest for three minutes before slicing.
• Garnish with rosemary and slice before serving.

PORK TENDERLOIN WITH SQUASH, TOMATO AND BASIL

Steps:

• Tie off tenderloin and sear on all sides in 2 tablespoons of olive oil over very high heat. Add butter, thyme, garlic, and bay leaf, and cook until ingredients are caramelized. Baste tenderloin and continue to cook until it reaches an internal medium temperature 140 degrees F. Allow to rest for at least ten minutes before serving.
• Thinly shave the remaining squash on a mandolin, and season with salt, lemon juice and zest, and extra virgin olive oil. Combine with cherry tomatoes and basil.
• Oblique three quarters of the summer squash and sear in a dry 8-inch saute pan over very high heat with the padron peppers. When the peppers begin to "dance" add the remaining teaspoon of olive oil, and continue to cook while shaking the pan, until the ingredients begin to blister. Remove from pan and season with salt and lemon juice and zest to taste.
• Slice the tenderloin into 1/4-inch pieces. Evenly distribute the sauteed squash and peppers onto four plates, and place pork slices on top. Garnish with the squash-tomato-basil mixture and toasted pine nuts.

EASY SLOW-COOKED PORK TENDERLOIN

Steps:

• In a 5-qt. slow cooker, mix oil, soy sauce and steak seasoning. Add pork; turn to coat. Cook, covered, on low until a thermometer inserted in pork reads 145°, 1-3/4 to 2-1/4 hours. Let stand 10 minutes before slicing. Serve with mashed potatoes.