Best 3 Sweet Onion Pork Medallions Recipes

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Indulge in a culinary adventure with our tantalizing Sweet Onion Pork Medallions, where succulent pork tenderloin is expertly seared to perfection and enveloped in a luscious sauce brimming with the sweet essence of caramelized onions. This delightful dish is not only a feast for the taste buds but also a visual masterpiece, adorned with vibrant sautéed apples and tender baby spinach. Accompanying this main course are three additional recipes that elevate the meal to a gourmet experience: a luscious Creamy Garlic Parmesan Sauce, a refreshing Cucumber Salad with Feta and Dill, and a delectable Grilled Peach Skewers with Honey Drizzle. Get ready to embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

POTTED PORK TENDERLOIN WITH SWEET ONIONS AND APPLE



Potted Pork Tenderloin with Sweet Onions and Apple image

Provided by Rachael Ray : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)
1 1/2 teaspoons ground fennel or fennel pollen
Kosher salt and freshly ground black pepper
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
4 medium onions, cut into thin wedges, root end attached
2 medium Macintosh apples, peeled and chopped
2 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/4 cup calvados
1 cup chicken stock or cloudy apple cider

Steps:

  • Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

PORK MEDALLIONS



Pork medallions image

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

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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

MEDALLIONS OF PORK WITH SWEET RED-PEPPER SAUCE



Medallions of Pork With Sweet Red-Pepper Sauce image

Provided by Pierre Franey

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

8 boneless loin of pork slices, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 tablespoon olive oil
4 tablespoons finely chopped onions
2 red bell peppers, about 3/4 pound, cored, seeded and cut into 1 1/4-inch cubes
1 teaspoon chopped garlic
1 cup fresh or canned chicken broth
1/2 teaspoon cumin powder
1 bay leaf
2 tablespoons butter
2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh coriander

Steps:

  • Place pork slices on a flat surface. Pound meat lightly with a mallet and sprinkle with salt and pepper.
  • Heat oil in a nonstick skillet large enough to hold the slices in one layer. When oil is very hot, add meat and cook over moderately high heat for 5 minutes or until brown.
  • Turn slices and cook for about 5 minutes more. Reduce heat and continue cooking about 2 minutes longer. Turn slices occasionally.
  • Transfer meat to a warm serving dish and keep warm.
  • Pour off most of the fat from skillet. Add onions and red peppers. Cook, stirring, until peppers are wilted, about 5 minutes. Add garlic and cook, stirring, briefly. Add broth, cumin, bay leaf, salt and pepper. Cover and simmer 5 minutes. Remove and discard bay leaf.
  • Place mixture in a food processor or blender. Add butter and lemon juice and pulse to blend to a fine texture. Return mixture to skillet and add pork slices with their drippings. Bring to a simmer and serve immediately. Sprinkle with coriander.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 6 grams, Sodium 810 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

  • For the best flavor, use sweet onions that are in season.
  • To ensure the pork medallions are cooked evenly, make sure they are all of uniform thickness.
  • If you don't have a meat mallet, you can use a rolling pin to pound the pork medallions.
  • To prevent the pork medallions from sticking to the pan, make sure the pan is hot before adding them.
  • Don't overcrowd the pan when cooking the pork medallions. Cook them in batches if necessary.
  • To make a quick and easy sauce, whisk together the chicken broth, cornstarch, and water in a small bowl. Bring to a boil over medium heat, stirring constantly, until thickened.
  • Serve the pork medallions with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Sweet onion pork medallions are a delicious and easy-to-make weeknight meal. They are perfect for a quick and easy dinner that the whole family will enjoy. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.

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