Best 7 Pork Essentials Marinated Tenderloin 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.

HERB-MARINATED PORK TENDERLOINS

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.

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.

PORK TENDERLOIN MEDALLIONS

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

EASY MARINATED PORK TENDERLOIN

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.