COOKING PORK MEDALLIONS RECIPES
AIR-FRYER PORK TENDERLOIN MEDALLIONS RECIPE: HOW TO MAK…
I needed to use up meat in my fridge, but I didn't want to wait for it to roast. I tried this air-fryer pork tenderloin recipe, and not only was it quick, but my family loved it. You can play with different preserves to make your favorite flavors. —Lynn Caruso, Gilroy, California
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat air fryer to 375°. Cut tenderloin crosswise into 8 slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In batches, place pork on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer reads 145°, 4-5 minutes per side. Remove and keep warm., Place broccoli on tray in air-fryer basket. Cook until tender, 4-6 minutes, stirring once., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat until preserves are melted, 3-5 minutes. Serve with pork, broccoli and rice.
Nutrition Facts : Calories 405 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 289mg sodium, CarbohydrateContent 58g carbohydrate (13g sugars, FiberContent 4g fiber), ProteinContent 29g protein.
PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Total Time 14 hours 50 minutes
Prep Time 20 minutes
Cook Time 12 hours 30 minutes
Yield 30 to 50 pieces
Number Of Ingredients 11
Steps:
- For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
- Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
- Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
- For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
- For the five-spice blend: Mix the five-spice and salt in a bowl.
- For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
- To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
- You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
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PORK MEDALLIONS RECIPE | BBC GOOD FOOD
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Calories 545 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course, Supper
Calories 545 calories per serving
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
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Reviews 4.9
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Category Dinner
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Reviews 4.9
Total Time 20 minutes
Category Dinner
Calories 220 calories per serving
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PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Total Time 14 hours 50 minutes
Total Time 14 hours 50 minutes
- You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
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PAN-SEARED PORK TENDERLOIN MEDALLIONS RECIPE | COOKING LI…
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