Best 3 Creamy Pork Medallions Recipes

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Indulge in the culinary delight of tender and juicy pork medallions enveloped in a luscious creamy sauce. This delectable dish tantalizes taste buds with its rich flavors and velvety texture. Savor each bite of perfectly cooked pork, complemented by a creamy sauce that elevates the experience. The recipes provided offer a variety of options to cater to diverse preferences and dietary needs, ensuring an unforgettable dining experience. From the classic Creamy Pork Medallions to the tantalizing Creamy Sun-Dried Tomato Pork Medallions, each recipe promises a unique culinary adventure. Embark on a culinary journey and discover the exquisite taste of creamy pork medallions, a dish that is sure to impress and satisfy.

Let's cook with our recipes!

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE



Crisp Pork Medallions with Creamy Caper Sauce image

Categories     Herb     Pork     Roast     Quick & Easy     Yogurt     Mayonnaise     Pork Tenderloin     Pan-Fry     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

For sauce:
2/3 cup plain yogurt (6 ounces; preferably whole-milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper
For pork:
1 1/2 to 1 3/4 lb pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry bread crumbs
About 1 cup vegetable oil for panfrying
Accompaniment: lemon wedges; watercress or other baby greens
Special Equipment
an instant-read thermometer

Steps:

  • Make sauce:
  • Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
  • Cook pork:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
  • Whisk together flour, salt, and pepper in a shallow bowl.
  • Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
  • Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
  • Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
  • Serve pork with sauce, lemon wedges, and watercress.

CREAMY PORK MEDALLIONS



Creamy Pork Medallions image

Make and share this Creamy Pork Medallions recipe from Food.com.

Provided by Jujucooks

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 pork loin, cut into 1 inch medallions
3/4 cup flour
1 cup white wine
1 cup heavy cream
3 minced garlic cloves
3 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons olive oil
salt and pepper

Steps:

  • Season flour with salt and pepper.
  • On medium high heat, melt butter and oil together.
  • Flour each medallions on all sides. Discard left over flour.
  • Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
  • Add garlic to pan and brown for a minute, without over cooking.
  • Deglaze with white wine, reduce for a minute or two.
  • Add dijon mustard and mix well.
  • Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
  • Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE



Crisp Pork Medallions With Creamy Caper Sauce image

Bread-crumb-coated pork medallions are golden on the outside, moist and juicy on the inside. The caper-yogurt sauce provides a burst of briny flavor. Courtesy Gourmet Magazine.

Provided by Sandi From CA

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2/3 cup plain yogurt (6 oz, preferably whole milk)
3 tablespoons mayonnaise
2 tablespoons drained bottled capers, finely chopped
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon black pepper
1 1/2-1 3/4 lbs pork tenderloin
3/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
1 cup fine dry breadcrumb
1 cup vegetable oil, for pan frying
watercress (optional) or other baby greens (optional)

Steps:

  • Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
  • Cook pork - Put oven rack in middle position and preheat oven to 350°F.
  • Cut pork crosswise into 1 ¼" thick slices (medallions).
  • Whisk together flour, salt, and pepper in a shallow bowl.
  • Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
  • Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
  • Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
  • Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
  • Serve pork with sauce, lemon wedges and watercress.

Tips:

  • Choose high-quality pork tenderloin: Look for a tenderloin that is firm to the touch and has little to no marbling. This will ensure that the pork is tender and juicy after cooking.
  • Slice the pork tenderloin against the grain: This will help to ensure that the pork is tender and easy to chew.
  • Use a flavorful marinade: The marinade will help to add flavor to the pork and keep it moist during cooking. You can use a variety of different marinades, such as a simple olive oil and garlic marinade, or a more complex marinade with herbs and spices.
  • Cook the pork tenderloin over medium heat: This will help to prevent the pork from overcooking and becoming tough.
  • Use a meat thermometer to ensure that the pork is cooked to the proper temperature: The internal temperature of the pork should reach 145 degrees Fahrenheit for medium-rare, 150 degrees Fahrenheit for medium, or 160 degrees Fahrenheit for well-done.
  • Let the pork rest before serving: This will allow the juices to redistribute throughout the pork, making it more tender and flavorful.

Conclusion:

Creamy pork medallions are a delicious and easy-to-make dish that is perfect for any occasion. By following the tips above, you can ensure that your pork medallions are tender, juicy, and flavorful. So next time you're looking for a quick and easy dinner recipe, give creamy pork medallions a try!

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