Tag: Pork Medallions

Pork Tenderloin Medallions in a Lemon Caper Sauce

Pork Tenderloin Medallions in a Lemon Caper Sauce

by Pam on May 14, 2014

I love this recipe because it’s rather easy to make but looks and tastes gourmet. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice[1] and Roasted Green Beans and Tomatoes Topped with Feta[2].

Remove the silverskin from the pork tenderloin (click this link for instructions[3]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.  Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



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Pork Tenderloin Medallions in a Lemon Caper Sauce




Yield: 5

Cook Time: 10 min.



Ingredients:

1 pork tenderloin, cut into same size medallions
Sea salt and freshly cracked pepper, to taste
1-2 tbsp flour
1 tbsp + 2 tsp olive oil
1 shallot, diced
1 cup of chicken broth
Zest and juice of 1 lemon
2 tbsp capers

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Lemon Basil Rice (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Green Beans and Tomatoes Topped with Feta (www.gordon-ramsay-recipe.com)
  3. ^ (click this link for instructions (www.learninghowtocook.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pork Medallions with a Balsamic Honey Mustard Sauce

Pork Medallions with a Balsamic Honey Mustard Sauce

by Pam on September 16, 2013

I haven’t made a pork tenderloin for quite awhile so I decided to make one for dinner. I found a tasty looking marinade at The Dinnervine[1] that looked delicious. The marinade was a snap to put together and the pork cooked quickly –  it was perfect for a weeknight meal. The marinade/sauce was flavorful and made the tender meat taste extra delicious.

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.

Remove the silverskin from the pork tenderloin (click this link for instructions[2]). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.

Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add the reserved marinade to the pan along with the chicken broth, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.



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Pork Medallions with a Balsamic Honey Mustard Sauce




Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.



Ingredients:

3 tbsp olive oil
3 tbsp chicken broth
2 tbsp balsamic vinegar
1 tbsp spicy brown mustard
1 tbsp honey
1/2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 garlic clove, minced
1 pork tenderloin, silverskin removed & cut into 1 inch medallions
2 tbsp chicken broth

Directions:

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.

Remove the silverskin from the pork tenderloin (see link above for instructions). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.

Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add some of the marinade to the pan, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.



Adapted recipe and photos by For the Love of Cooking
Original recipe by Dinnervine

References

  1. ^ The Dinnervine (www.dinnervine.com)
  2. ^ (click this link for instructions (www.learninghowtocook.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  4. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Incoming search terms:

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