Best SautÉed Pork Medallions With Champagne VeloutÉ Recipes

Sauteed Pork Tenderloin Medallions image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 to 3 tablespoons olive oil
16 ounce pork tenderloin, trimmed of fat; silverskin removed and cut into 3/4inch medallions
2 scallions, thinly sliced into rounds
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 large tomatoes, seeded and chopped (3 cups)
Salt and crushed red pepper

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.

Sauteed Pork Medallions With Port image

Provided by breezermom

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/4 lbs pork tenderloin, usually I get 2 3/4 lb tenderloins
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1/4 cup port wine or 1/4 cup other sweet red wine
1/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 tablespoons fresh cilantro, chopped

Steps:

If you have one large tenderloin, cut it into 16 medallions. If you have 2 small tenderloins, cut each one into 8 slices. Sprinkle with cumin, paprika, salt, and pepper.
Saute pork slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. Transfer pork to a serving platter and keep warm.
Drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
Add wine, water, and vinegar; stir well. Bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
Add the butter, stirring until the butter melts. Spoon sauce over the pork; sprinkle with cilantro.

Nutrition Facts : Calories 320.1, Fat 17.9, SaturatedFat 6.3, Cholesterol 107.4, Sodium 420.6, Carbohydrate 5, Fiber 0.7, Sugar 2.1, Protein 29.9