HERBED PORK TENDERLOINS
Steps:
- Preheat the oven to 450 degrees F.
- Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
- Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.
PORK MEDALLIONS IN MUSTARD SAUCE
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
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 356mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PORK MEDALLIONS WITH BEANS AND RICE AND MUSHY PEAS
Provided by Herb Mesa
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro. Let the mixture sit for about 10 minutes.
- In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Season with a little bit of salt. Set aside and keep warm.
- To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro. Cook until the vegetables begin to soften, about 6 minutes. Stir in the beans and vinegar. Add the bay leaves. When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
- Preheat a grill or grill pan over high heat.
- Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm.
- In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through. Drain the water and place the peas in a food processor. Puree the peas until just smooth. Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
- Divide the rice among 4 plates. Place a piece of pork on each plate. Top the pork with a spoonful of pea puree, then the onions, and then the beans.
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HERBED PORK MEDALLIONS
This recipe calls for tenderloin and goes through a few steps, but I'm too lazy for PROCESS! I pretty much always just use chops or butt steaks and throw everything into my huge frying pan on the stove top. Keep the pan covered until the meat is cooked and then continue cooking, uncovered, until all the juice is gone, stirring a few times throughout. Either way, it's delicious!!
Provided by Swan Valley Tammi
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 1/2-inch slices and pound to flatten.
- Combine butter and garlic powder, brush over pork. Combine seasonings and sprinkle over top.
- Place in 2 greased cookie sheets and broil 4-6 inches from the heat for 5 minutes. Turn and broil 3 minutes longer.
- Brush with honey and broil for another minute or until meat juices run clear.
Nutrition Facts : Calories 200.6, Fat 10, SaturatedFat 2.8, Cholesterol 74.8, Sodium 294.1, Carbohydrate 3.3, Fiber 0.2, Sugar 2.9, Protein 23.4
PORK MEDALLIONS
My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
Nutrition Facts : Calories 206 calories, Fat 15g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 631mg sodium, Carbohydrate 6g carbohydrate, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
PORK MEDALLIONS GRILLED WITH HERB MARINADE
I have no idea where I got this one! You can marinate for as little time as you want but an hour would do the trick. I didn't include marination time.
Provided by Oolala
Categories Spring
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat grill.
- Pound pork slightly with mallet.
- In a flat dish, put oil, vinegar, salt and pepper to taste and stir to blend.
- Add rosemary and cumin and stir again.
- Add the pork slices and turn them in the marinade.
- Cover and set aside until ready to cook or put in the refrigerator and let it marinate for an hour or so.
- Add the medallions to the grill and cook 3-4 minutes on one side and then turn and cook 2-3 minutes on the other.
- Continue cooking, turning often for a total of 10 minutes.
- Transfer to a warm serving dish and brush with melted butter.
Nutrition Facts : Calories 560, Fat 46.5, SaturatedFat 16.6, Cholesterol 137.7, Sodium 168, Carbohydrate 0.3, Fiber 0.1, Protein 33.8
More about "herbed pork medallions recipes"
JUICY PAN SEARED PORK MEDALLIONS RECIPE | DIETHOOD
From diethood.com
5/5 (25)Total Time 30 minsCategory DinnerCalories 230 per serving
- Sprinkle the seasoning over each pork medallion; press down on the medallions to secure seasoning and to flatten them to an even thickness.
GARLIC HERB PORK MEDALLIONS WITH TUSCAN WHITE BEANS
From maebells.com
Cuisine Comfort FoodTotal Time 20 minsCategory 30 Minutes or LessCalories 1121 per serving
PORK MEDALLIONS WITH HERB CREAM SAUCE - THERE'S …
From theresalwayspizza.com
PANEED PORK MEDALLIONS WITH HERBED SPAETZLE AND …
From emerils.com
PANEED PORK MEDALLIONS WITH HERBED SPAETZLE | EMERILS.COM
From emerils.com
HERBED PORK MEDALLIONS WITH CHEESE TORTELLINI (MIKE REEH)
From bigoven.com
HERB CRUSTED PORK MEDALLIONS | ALLRECIPES
SMITHFIELD® GARLIC HERB PORK MEDALLIONS WITH APPLES
From recipecenter.giantfood.com
HOW TO MAKE LOUISIANA CRAB CAKES - CHICAGO SUN-TIMES
From chicago.suntimes.com
HERBED PORK MEDALLIONS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CRANBERRY HERB PORK MEDALLIONS AND POTATOES WITH WHIPPED GOAT …
From modernfarmhouseeats.com
HERBED PORK MEDALLIONS WITH ASPARAGUS SALAD RECIPE - SPRY LIVING
From spryliving.com
PORK MEDALLIONS WITH HERBES DE PROVENCE - MAYO CLINIC
From mayoclinic.org
PORK MEDALLIONS WITH HERBED GARLIC CREAM SAUCE RECIPE - YOUR …
From unclejerryskitchen.com
HERBED PORK MEDALLIONS RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CREAMY PORK TENDERLOIN MEDALLIONS • SALT & LAVENDER
From saltandlavender.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #pork #dietary #meat #pork-loins
You'll also love