Indulge in a tantalizing culinary journey with our pork medallions, expertly seared to perfection and enveloped in a luscious olive caper sauce that dances on your palate. Accompany this delectable main course with a medley of complementary side dishes, including roasted vegetables, creamy mashed potatoes, or a refreshing salad, to elevate your dining experience. Dive into the diverse recipes featured in this article, ranging from classic to contemporary, each offering a unique symphony of flavors and textures that will leave you craving more. Discover the art of crafting a flavorful marinade for succulent pork tenderloin, and learn how to prepare a rich and creamy mushroom sauce that elevates the dish to a new level of indulgence. Explore tantalizing variations such as pork medallions in a tangy lemon caper sauce, or embrace a bold and spicy adventure with a zesty chili-lime sauce. Vegetarian enthusiasts will delight in the meatless alternative, where tender portobello mushrooms take center stage, enveloped in a captivating olive caper sauce. Embark on this culinary adventure and let your taste buds savor the exquisite flavors of pork medallions, masterfully prepared and paired with an array of delectable accompaniments.
Here are our top 8 tried and tested recipes!
PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS
This is one meal to impress dinner guests that will not break the bank nor will it take very much time! Served with a green salad, red potatoes, and asparagus, this meal will turn out with a memorable presentation!
Provided by Marianne
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 25m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248.8 calories, Carbohydrate 6.4 g, Cholesterol 84.1 mg, Fat 11.9 g, Fiber 0.3 g, Protein 27.4 g, SaturatedFat 3.3 g, Sodium 405.5 mg, Sugar 2 g
CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE
Categories Herb Pork Roast Quick & Easy Yogurt Mayonnaise Pork Tenderloin Pan-Fry Capers Gourmet
Yield Makes 4 servings
Number Of Ingredients 17
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.
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 OLIVE CAPER SAUCE
Make and share this Pork Medallions With Olive Caper Sauce recipe from Food.com.
Provided by Amberngriffinco
Categories Pork
Time 27m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 8 pieces. Place each piece between 2 sheets of heavy dry plastic wrap and pound to 1/4 inch thick, using meat mallet or rolling pin. Sprinkle both sides with salt and pepper.
- Place flour in shallow bowl. Dredge both sides of pork in flour, shake off excess flour. Heat 1 1/2 teaspoon olive oil nonstick skillet over medium heat. Add half of pork and cook 2 minutes on each side or till done.
- Remove pork mix from pan and keep warm. Repeat procedure with remaining pork and oil. Return all pork to pan. Add wine, broth, bring to boil. Stir in olives and capers and cook 4 minutes. Sprinkle with parsley.
- Serve with noodles or orzo.
- 4 servings: per serving: 2 medallions with 2 Tbsp sauce = 8.1g fat; 25.5g protein; 30mg calicum.
- * can use boneless pork chop.
Nutrition Facts : Calories 245.1, Fat 9.5, SaturatedFat 2.1, Cholesterol 73.8, Sodium 612.5, Carbohydrate 8.7, Fiber 1, Sugar 0.4, Protein 25.2
PORK MEDALLIONS WITH OLIVE CAPER SAUCE
Totally delicious pork dinner recipe- love the sauce!
Provided by RecipeGirl.com (adapted barely from Cooking Light)
Categories Main Course
Time 33m
Number Of Ingredients 8
Steps:
- Cut the pork crosswise into 8 pieces. Place each pork piece between 2 sheets of wax paper; pound to ¼-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with pepper.
- Place the flour in a shallow bowl. Dredge the pork in flour, turning to coat; shake off excess.
- Heat ½ tablespoon of olive oil in medium nonstick skillet over medium-high heat. Add half of the pork; cook 2 minutes on each side or until pork is done. Remove the pork from the pan; keep warm. Repeat the procedure with the remaining oil and pork.
- Add the wine and broth to the pan, and bring to a boil, scraping pan to loosen browned bits. Stir in the olives and capers; cook 4 minutes or until slightly thick. Serve the sauce over the pork.
Nutrition Facts : ServingSize 1 serving, Calories 247 kcal, Carbohydrate 8 g, Protein 25 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 74 mg, Sodium 550 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 7 g
LEMON-CAPER PORK MEDALLIONS
For an elegant but easy dinner you can put together in a twinkling for guests or unexpected visitors, these lightly breaded medallions are truly something special! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten pork slices to 1/4-in. thickness. In a large shallow dish, combine the flour, salt and pepper. Add pork, a few pieces at a time, and turn to coat., In a large nonstick skillet over medium heat, cook pork in butter and oil in batches until juices run clear. Remove and keep warm., Add the broth, wine and garlic to the pan, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in the capers, lemon juice and rosemary; heat through. Serve with pork.
Nutrition Facts : Calories 232 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 589mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
- Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
- Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK MEDALLIONS WITH MUSTARD-CAPER SAUCE
Categories Mustard Pork Sauté Low Carb Kid-Friendly Winter Capers Bon Appétit Small Plates
Yield Serves 2, can be doubled
Number Of Ingredients 7
Steps:
- Using meat mallet or rolling pin, flatten pork rounds slightly to scant 1/2-inch thickness. Sprinkle with salt and pepper.
- Melt butter in heavy large skillet over medium-high heat. Add pork to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer pork to plate. Add shallots to skillet and stir 1 minute. Add chicken broth and cream. Boil until sauce is thick enough to coat spoon, stirring up browned bits, about 3 minutes. Mix in capers and mustard. Return pork to sauce. Simmer mixture until pork is heated through, about 1 minutes. Season to taste with salt and pepper and serve.
Tips:
- Use high-quality pork medallions: Look for medallions that are evenly thick and have a good amount of marbling. This will ensure that they cook evenly and stay juicy.
- Season the pork medallions generously: Season the medallions with salt, pepper, and any other desired spices before cooking. This will help to enhance their flavor.
- Cook the pork medallions over medium heat: Cooking the medallions over medium heat will help to prevent them from overcooking and becoming dry.
- Use a meat thermometer to ensure that the pork medallions are cooked to your desired doneness: The internal temperature of the medallions should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Make the olive caper sauce while the pork medallions are cooking: This will allow the flavors of the sauce to develop and meld together.
- Serve the pork medallions with the olive caper sauce: The sauce will add a delicious and flavorful touch to the medallions.
Conclusion:
Pork medallions with olive caper sauce is a classic dish that is both delicious and easy to make. By following these tips, you can create a dish that is sure to impress your family and friends. The pork medallions are tender and juicy, while the olive caper sauce is flavorful and tangy. This dish is perfect for a special occasion or a weeknight meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #easy #dinner-party #dietary #low-calorie #low-carb #low-in-something #meat #presentation #served-hot
You'll also love