Best Raspberry Rosemary Sauce On Pork Medallions Recipes

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PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE



Pork Medallions with Raspberry-Balsamic Sauce image

When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into 1-inch slices
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

Steps:

  • Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 271 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 107mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 23g protein.

RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS



Raspberry Rosemary Sauce on Pork Medallions image

Make and share this Raspberry Rosemary Sauce on Pork Medallions recipe from Food.com.

Provided by Chocolatl

Categories     Raspberries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

5 teaspoons vegetable oil, divided
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
8 -10 slices orange zest
1 garlic clove, minced
1 1/4 teaspoons dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1 small bay leaf
6 ounces raspberries, divided
1/4 cup fresh orange juice
1/2 cup white wine
1 1/4 cups chicken stock
4 boneless center cut pork chops
1/4 cup flour
salt (optional)
pepper (optional)
green onion top, for garnish

Steps:

  • Heat 2 teaspoons oil in medium saucepan over medium heat.
  • Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
  • Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
  • Add 1/4 cup raspberries, orange juice, and wine.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
  • Add stock.
  • Return to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Remove from heat and set aside.
  • At this point sauce may be refrigerated until ready to use.
  • Preheat oven to 350°.
  • Pat pork dry.
  • In large, oven-proof skillet, heat remaining oil over high heat.
  • Dust pork evenly with flour on both sides, patting off excess.
  • When oil is very hot, add pork and cook until well-browned, about 3 minutes.
  • Turn pork over.
  • Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
  • Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
  • Add any juices on platter.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
  • Serve meat with sauce, reserved raspberries, and green onion tops.

PORK LOIN WITH RASPBERRY SAUCE



Pork Loin with Raspberry Sauce image

Raspberries add rub red color and fruity sweetness to the sauce that enhances this savory pork roast. This is an easy way to transform everyday pork into a special-occasion main dish. -Florence Nurczyk, Toronto, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 11

1 boneless whole pork loin roast (3 pounds)
1 teaspoon salt, divided
1 teaspoon rubbed sage
1/2 teaspoon pepper
1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
3/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon each ground ginger, nutmeg and cloves
1/4 cup white vinegar
1 tablespoon lemon juice
1 tablespoon butter

Steps:

  • Place roast on a greased rack in a shallow roasting pan. Rub with 3/4 teaspoon salt, sage and pepper. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°., Meanwhile, drain raspberries, reserving juice. Set aside 1/3 cup berries. In a sieve, mash remaining berries with the back of a spoon; reserve pulp and discard seeds. , In a large saucepan, combine the sugar, cornstarch, ginger, nutmeg, cloves and remaining salt. Stir in the vinegar, reserved raspberry juice and reserved pulp until blended. Add remaining raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add lemon juice and butter. Stir until butter is melted. Let pork stand for 10 minutes before slicing. Serve with the raspberry sauce. Freeze option: Prepare raspberry sauce; transfer to a freezer container. Place sliced pork in freezer containers. Cool and freeze. To use, partially thaw pork and sauce in refrigerator overnight. Heat sauce in a saucepan over medium heat until mixture comes to a boil. Remove from the heat. Microwave pork, covered, on high in a microwave-safe dish until heated through. Serve with sauce.

Nutrition Facts : Calories 322 calories, Fat 9g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 357mg sodium, Carbohydrate 24g carbohydrate (21g sugars, Fiber 1g fiber), Protein 34g protein.

PARMESAN PORK MEDALLIONS



Parmesan Pork Medallions image

Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 pound pork tenderloin
2 tablespoons seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/4 cup sliced onion
1 garlic clove, minced

Steps:

  • Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

PORK CHOPS WITH RASPBERRY SAUCE



Pork Chops with Raspberry Sauce image

Succulent herbed boneless pork loin chops paired with a tangy raspberry sauce ... heaven on a plate! This is a special family dish or perfect for company. I accompanied it with mashed potatoes and julienned steamed carrots. My husband can't wait to have it again.

Provided by Robin Seidel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 30m

Yield 4

Number Of Ingredients 11

½ teaspoon dried thyme, crushed
½ teaspoon dried sage, crushed
¼ teaspoon salt
¼ teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
¼ cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme

Steps:

  • Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
  • In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 14.9 g, Cholesterol 7.6 mg, Fat 6.3 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.3 g, Sodium 166.9 mg, Sugar 13.4 g

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE



Pork Medallions With Balsamic-Honey Glaze image

Make and share this Pork Medallions With Balsamic-Honey Glaze recipe from Food.com.

Provided by sweetmess76

Categories     Pork

Time 20m

Yield 2 Tenderloins, 4-6 serving(s)

Number Of Ingredients 9

4 garlic cloves, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
salt & freshly ground black pepper
1 3/4-2 lbs pork tenderloin
canola oil, for searing

Steps:

  • Preheat the oven to 350 degrees F.
  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  • Pour the glaze over the slices and turn them to coat.
  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Nutrition Facts : Calories 237.7, Fat 14.3, SaturatedFat 1.4, Sodium 2121, Carbohydrate 24, Fiber 6.3, Sugar 14.6, Protein 8.4

CREAMY PORK MEDALLIONS



Creamy Pork Medallions image

Make and share this Creamy Pork Medallions recipe from Food.com.

Provided by Jujucooks

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 pork loin, cut into 1 inch medallions
3/4 cup flour
1 cup white wine
1 cup heavy cream
3 minced garlic cloves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Steps:

  • Season flour with salt and pepper.
  • On medium high heat, melt butter and oil together.
  • Flour each medallions on all sides. Discard left over flour.
  • Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
  • Add garlic to pan and brown for a minute, without over cooking.
  • Deglaze with white wine, reduce for a minute or two.
  • Add dijon mustard and mix well.
  • Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
  • Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

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