Pork Medallion Recipes

Recipe: Pork Medallions with Balsamic Caper Sauce

Really good served over lemon flavored rice ;-)

Ingredients:

• 2 Tbsp. all purpose flour
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 1 lb. pork tenderloin medallions
• 1 Tbsp. olive oil
• 2 1/2 Tbsp. balsamic vinegar
• 1/4 cup chicken broth
• 1 tsp. grated lemon zest
• 1/2 Tbsp. capers

Directions:

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 Ann from Richland, WA

Smoked Gouda Filled Pork Medallions

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.

Recipe: Pork Medallions with Garlic Strawberry Sauce

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

Ingredients

• 1 pork tenderloin (1 lb), cut into 1/2 slices
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• 1/4 tsp. salt
• 1/4 pepper
• 1/2 cup all purpose flour
• 2 eggs, beaten
• 2/3 cup seasoned bread crumbs
• 1/2 cup butter, divided
• 2 cups fresh strawberries
• 1 tsp. garlic minced
• 1/4 cup hot water
• 1 tsp. chicken bouillon granules
• Sliced fresh strawberries, optional

Directions

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