Best 4 Marinated Pork Medallions Recipes

MARINATED PORK MEDALLIONS

Steps:

• In a small bowl, whisk brown sugar, salad dressing, pineapple juice and soy sauce until blended. Pour 1/2 cup marinade into a large resealable plastic bag. Add pork; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. , Grill pork, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 145°, basting occasionally with reserved marinade. Let stand 5 minutes before serving.

MARINATED PORK MEDALLIONS WITH A GINGER-APPLE COMPOTE

Steps:

• Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.
• While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

GRILLED CARNE ADOVADA: MARINATED PORK MEDALLIONS, TOPPED WITH CHILI CARIBE SERVED WITH BEANS, POSOLE, AND FRESH FLOUR TORTILLAS

Steps:

• Adovada: Place the pork medallions in a shallow pan. Add olive oil (or vegetable oil), red chili powder, salt, garlic powder, cumin, and a dash of Worcestershire sauce. Cover and refrigerate for at least 1 hour, up to 24 hours.
• Chile Caribe: Preheat the oven to 350 degrees F.
• De-seed the chiles and put on a baking sheet. Bake for 1 to 2 minutes until skin starts to blister and they begin to toast. Remove from the oven and put into pot of water with salt, garlic, cumin, bring to a boil and boil for 5 to 10 minutes. When done add the chiles to a blender, using the water you boiled them in, and blend to a smooth consistency. Return to the saucepan and simmer over low heat.
• Beans: Cook the beans in either a pressure cooker or slow cooker until tender, about 1 hour or so in a pressure cooker. When done, add salt, vegetable oil (olive oil), and/or cumin.
• Posole: Boil the posole (hominy) in a pressure cooker until done about 1 1/2 hours. Then add some red chile powder, thinly sliced onion, oregano, and salt. Boil for another 15 to 20 minutes.
• Assembly: Preheat a grill to high.
• Place the marinated pork medallions on the grill. Cook for about 2 minutes per side, this will cook quickly, don't overcook, you want to keep them moist inside.
• Layer 3 pork medallions on a plate, ladle chile caribe over the pork and finish with the beans and posole. Serve with warm flour tortillas.
• Mix all of the ingredients together with your hands into large ball. Wrap with plastic wrap and let stand for 20 minutes. Form into balls that are slightly smaller than golf balls. Flatten each ball with a rolling pin into 6 to 8-inch circles that are 1/8-inch thick. Place on a dry, hot griddle and cook until brown on both sides, about 1 minute per side.

PORK ESSENTIALS: MARINATED TENDERLOIN MEDALLIONS

Steps:

• 1. PREP/PREPARE
• 2. THE MARINADE
• 3. Gather your Ingredients (mise en place).
• 4. Add the olive oil, minced garlic, and red-pepper flakes to a small saucepan over medium heat.
• 5. Cook until the garlic begins to soften, but not burn, about 6 - 8 minutes.
• 6. Remove from the heat, stir in the lime juice and orange juice.
• 7. Chef's Note:Allow the marinade to cool down to room temperature.
• 8. Cut the pork tenderloin into thick medallions.
• 9. Add them to a non-reactive bowl, or Ziploc bag.
• 10. Pour the cooled marinade over the pork.
• 11. Seal and place into the refrigerator for a minimum of two hours, or for better flavor, overnight.
• 12. After the prescribed time, remove the pork from the refrigerator.
• 13. Add the diced bacon to a sauté pan over medium-low heat.
• 14. Allow the diced bacon to slowly render their fat, and begin to crisp.
• 15. Remove from the pan, and drain on paper towels.
• 16. Increase the heat to medium, and cook the medallions until nice and brown, about 3 - 5 minutes per side.
• 17. Remove from the pan and reserve.
• 18. THE PAN SAUCE
• 19. Reduce heat to medium-low, then add the vinegar, mustard, honey and water to the sauté pan.
• 20. Allow the sauce to lightly simmer for about 1 minute, and then remove from the heat.
• 21. Chef's Note: Season to taste with salt and pepper, before proceeding.
• 22. Toss the salad greens with the reserved bacon, and half the sauce, then place on a nice serving plate.
• 23. Add the pork medallions, and drizzle with the remaining sauce.
• 24. PLATE/PRESENT
• 25. Serve to your guests while still nice and warm. My choice for a side would be a baked potato or some sautéed apples. Enjoy.
• 26. Keep the faith, and keep cooking.