Best Smothered Pork Filet Medallions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES



Smothered Pork Medallions with Sage and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Number Of Ingredients 10

4 (6-ounce) boneless center-cut pork medallions
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large red or white onion, cut in wedges
2 tablespoons apple cider vinegar
1 tablespoon unsalted butter, plus up to 2 tablespoons (optional)
1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and cut in wedges
2 tablespoons torn fresh sage leaves
1/2 cup low-sodium chicken broth
1 tablespoon whole-grain mustard

Steps:

  • 1. 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 browns, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
  • 2. 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.
  • 3. Add the 1 tablespoon 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. (If desired swirl in up to 2 tablespoons of butter to thicken the sauce). Nestle the pork in the onions and heat until just warmed through. Divide the pork among 4 plates and top with the apples and onions. Serve.

Nutrition Facts : Calories 445, Fat 29 grams, SaturatedFat 11 grams, Cholesterol 104 milligrams, Sodium 804 milligrams, Carbohydrate 13 grams, Fiber 1 grams, Protein 33 grams

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES



Smothered Pork Medallions with Sage and Apples image

Provided by Food Network Kitchen

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) boneless center-cut pork medallions
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
2 tablespoons apple cider vinegar
1 large onion, sliced
1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and sliced
2 tablespoons thinly sliced fresh sage leaves
1/2 cup chicken broth, homemade or low-sodium canned
1 tablespoon whole-grain mustard

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.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE



Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce image

This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.

Provided by conniecooks

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 pork tenderloin (cut into 3/4-inch medallions)
2 -3 tablespoons oil (any vegetable oil is fine)
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
1 -2 garlic clove, minced
seasoning salt
fresh black pepper
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 cups chicken stock
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1/2 cup half-and-half cream
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley

Steps:

  • Heat 10 " skillet.
  • Add oil.
  • Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
  • Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
  • Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
  • Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
  • Add meat back to pan, along with herbs.
  • Reduce heat, cover and simmer 15 -20 minutes.

Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7

Related Topics