PORK TENDERLOIN MEDALLIONS OVEN RECIPES

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PORK TENDERLOIN MEDALLIONS – EASY AND HEALTHY DINNER

This recipe is one of those I love cooking when I’m short on time. Easy to make Pork Tenderloin Medallions are so delicious quick dinner. The medallions are pan-fried and finished to perfection in the oven turn out really tender with the light flavor of rosemary and lemon.

Provided by Tina

Categories     Main Course

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Number Of Ingredients 5

2 pork tenderloins
1 tbsp. olive oil for browning the meat
½ tsp. dry rosemary (you can also use fresh rosemary)
1 small lemon (sliced)
salt (pepper, to taste)

Steps:

  • Preheat the oven to 400˚F.
  • Wash the tenderloins with cold running water. Pat them dry on paper towels.
  • Cut the tenderloins into 2-inch-thick pieces. Season with salt and pepper on all sides.
  • Heat the oil in a large skillet (cast iron or stainless steel skillet will worover medium-high heat.
  • Add the pork medallions and cook, turning once, until browned, about 2 min. on each side.
  • Transfer the pork to a medium baking dish. Sprinkle with rosemary and garnish with the lemon slices.
  • Bake for about 10 minutes or until the pork reaches an internal temperature of 150°F.
  • Serve warm and enjoy!

Nutrition Facts : Calories 225 kcal, ServingSize 1 serving

PORK MEDALLIONS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Pork Medallions Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 4 hours 0 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 14

2 pork tenderloins (about 1 pound each)
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 
3/4 cup teriyaki sauce
1/4 cup apple cider vinegar 
1/4 cup ginger sauce 
1/4 cup orange juice
2 cloves garlic, minced
4 tablespoons olive oil 
1 medium red onion, coarsely chopped 
1/4 cup honey 
1/4 cup orange marmalade 
1/4 cup tomato-vegetable juice, such as V8 
2 oranges 

Steps:

  • Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
  • The next day, preheat the oven to 350 degrees F.
  • Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
  • In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

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PORK MEDALLIONS RECIPE | TRISHA YEARWOOD | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 4 hours 0 minutes
Category main-dish
  • In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.
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