SAUCE FOR PORK MEDALLIONS RECIPES

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PORK MEDALLIONS WITH CHERRY SAUCE RECIPE | ELLIE KRIEGER ...



Pork Medallions with Cherry Sauce Recipe | Ellie Krieger ... image

Provided by Ellie Krieger

Categories     main-dish

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 92 milligrams, SodiumContent 380 milligrams, CarbohydrateContent 31 grams, ProteinContent 8.5 grams

PORK MEDALLIONS IN MUSTARD SAUCE RECIPE: HOW TO MAKE IT



Pork Medallions in Mustard Sauce Recipe: How to Make It image

I like pork medallions with apricot preserves and wondered how else I could dress them up. I played around with different flavors until I found this combo. Wows every time. —Tahnia Fox, Trenton, Michigan

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 11

1/2 cup reduced-sodium chicken broth
2 tablespoons thawed apple juice concentrate
4-1/2 teaspoons stone-ground mustard
1 pork tenderloin (1 pound), cut into 1/2-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon minced fresh parsley

Steps:

  • In a small bowl, mix broth, apple juice concentrate and mustard. Sprinkle pork with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan., Add garlic to same pan; cook and stir 1 minute. Add broth mixture, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until liquid is reduced to about 1/3 cup., Return pork to pan; cook, covered, over low heat 3-4 minutes or until a thermometer inserted in pork reads 145°. Mix cornstarch and water until smooth; stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened. Sprinkle with parsley.

Nutrition Facts : Calories 193 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 63mg cholesterol, SodiumContent 356mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 23g protein. Diabetic Exchanges 3 lean meat

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