Tag: Pork Medallions

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Pork Medallions with Cranberry Sauce

In House Butchers,Malta, Pork Medallions with Cranberry sauce

Pork Medallions with Cranberry sauce

 

Pork Medallions with Cranberry Sauce

Prep Time : 10 Minutes

Cook Time : 20 Minutes

Serves : 4

Ingredients :

  • 1 Kg. In House Butchers Pork Medallions
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup whole-berry cranberry sauce
  • 2 tablespoons barbecue sauce
  • 1 tablespoon water
  • 3 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 300 Grams. Basmati Rice, rinsed, boiled and strained.

Directions :

  • Sprinkle salt and pepper over pork.
  • In a large nonstick skillet coated with a very light film of oil, cook pork in batches over medium heat for 4-5 minutes on each side or until juices run clear.
  • Remove and keep warm.
  • Add the cranberry sauce, barbecue sauce, water, garlic and five-spice powder to the skillet.
  • Bring to a boil.
  • Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened.
  • Pour sauce over Pork Medallions in plate
  • Serve with Basmati Rice

 

 

In House Butchers always providing the best value for your money, while bringing you the freshest and highest quality pork in Malta. For more pork recipes courtesy of In House Butchers visit : http://inhousebutchers.com/category/recipes/pork/

 

 

 

 

 

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Pork medallions with mushrooms in Marsala sauce

Prep Time : 30 Minutes

Cook Time : 10 Minutes

Ingredients :

2  pounds pork tenderloin (about 2 tenderloins)
  Kosher salt and freshly ground black pepper
3  tablespoons extra-virgin olive oil
3  tablespoons unsalted butter
2  medium shallots, finely diced
12  ounces mushrooms, thinly sliced
1  tablespoon all-purpose flour
1/2  cup dry Marsala Wine
1  cup homemade or low-salt chicken broth
3  tablespoons double cream

Directions :

1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Heat the olive oil and 1 tablespoon of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minutes. Transfer to a plate and repeat with the remaining pork.
3. Melt the remaining 2 tablespoons butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Season with 1/2 teaspoon salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minutes. Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minutes. Taste for salt and pepper and serve.