CREAMY PORK TENDERLOIN MEDALLIONS
This creamy pork tenderloin medallions recipe is simple but elegant! Great for an elevated weeknight meal or when you have company.
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Trim off excess fat and slice the pork tenderloin into about 1" thick pieces (rounds).
- Season the pork with salt & pepper and coat each piece in flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the pork (you may need to do this in batches) and cook for about 3 minutes/side or until they're lightly golden. Take the pan off the heat and remove the pork from the pan.
- Stir in the garlic, Dijon mustard, chicken broth, Herbs de Provence, and then return the pan to the heat. Scrape up any brown bits. Let the sauce cook for about a minute.
- Stir in the cream and let it bubble for about 2 minutes. Add the pork back in and cook for 5 minutes (you may need to turn the heat down a bit) until the pork is cooked through and the sauce has thickened to your liking.
- Stir in the fresh parsley and season with extra salt & pepper if needed.
Nutrition Facts : Calories 433 kcal, Carbohydrate 4 g, Protein 25 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 170 mg, Sodium 193 mg, Sugar 1 g, ServingSize 1 serving
PORK TENDERLOIN MEDALLIONS
"As a busy mom, I'm always on the look out for elegant dishes that are quick to make for a special occasion," relates Diane Peterson of Hudsonville, Michigan. "This delicious breaded pork can be made in minutes."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3-4 servings.
Number Of Ingredients 15
Steps:
- Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
Nutrition Facts : Calories 377 calories, Fat 18g fat (8g saturated fat), Cholesterol 139mg cholesterol, Sodium 648mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
PORK MEDALLIONS IN MUSHROOM GRAVY
This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!
Provided by Jen
Number Of Ingredients 18
Steps:
- Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
- Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
- Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
- Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
- Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.
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 WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
- Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
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