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Pork Medallion Recipes

Category Pork
Raw pork medallions surrounded by fresh seasoning ingredients
Tender pork medallions are perfect for use in a wide variety of recipes. This is a guide about pork medallion recipes.

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September 20, 20107 found this helpful

Really good served over lemon flavored rice ;-)

Ingredients:

Directions:

Mix flour, garlic salt, and pepper on a plate or in a wide bottom bowl and coat the pork medallions, shaking off excess mixture.

Heat the oil in a large skillet over medium high heat and cook pork medallions until golden brown on both sides, about 2 to 3 minutes per side. Add the balsamic vinegar and chicken broth and bring to a boil, reduce heat to medium and simmer until the pork is no longer pink in the center, about 3 to 4 minutes. Remove medallions to serving plate(s), stir the lemon zest and capers into the skillet sauce and continue simmering until the sauce has slightly thickened. Drizzle sauce over the medallions and serve.

By Deeli from Richland, WA

Comment Was this helpful? 7

July 7, 20160 found this helpful

This is a guide about smoked gouda filled pork medallions. The mellow yet distinctive flavor of smoked gouda complements the pork in this amazing dish.

Pork Medallions displayed on plate

Read More... Was this helpful? Yes

By 0 found this helpful
August 7, 2008

I made this for dinner last night, it is very good. Would be a great meal for company.

Ingredients

Directions

Flatten pork to 1/4 inch thickness; sprinkle with salt and pepper. Place the flour, eggs, and bread crumbs in separate shallow bowls. Dip pork in the flour, eggs, then bread crumbs.

In a large skillet over medium heat, cook pork in 1/4 cup butter until juices run clear; remove and keep warm.

Place strawberries in a food processor. Cover and process until blended; set aside.

In the same skillet, saute garlic in remaining butter. Add the pureed strawberries, water and bouillon; heat through. Serve pork with sauce. Garnish with sliced strawberries if desired. Yield: 4 servings.

Source: Comes from Taste of Home's Simple and Delicious magazine, August 2008 issue, pg. 7

By Michele from Western KY

Comment Was this helpful? Yes
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