Pork Medallions With Ginger Pears And Chutney Food

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APRICOT PORK MEDALLIONS



Apricot Pork Medallions image

There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into eight slices
1 tablespoon plus 1 teaspoon butter, divided
1/2 cup apricot preserves
2 green onions, sliced
1 tablespoon cider vinegar
1/4 teaspoon ground mustard

Steps:

  • Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.

PORK MEDALLIONS WITH FRESH PEAR CHUTNEY RECIPE - (4.8/5)



Pork Medallions with Fresh Pear Chutney Recipe - (4.8/5) image

Provided by mistynoelle13

Number Of Ingredients 8

3/4 lb pork tenderloin, trimmed and cut into 1-inch
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
2 firm ripe pears, peeled, and chopped
2 tsp grated peeled fresh ginger
1/4 cup mango chutney
1/4 cup chicken broth

Steps:

  • 1. Sprinkle the pork with the salt and pepper. Heat over 1 tsp oil in a large nonstick ckillet over medium high heat. Add the pork and cook until browned and cooked through, about 3 minutes on each side. Transfer to a platter and keep warm. 2. Add the remaining 1 tsp oil to the skillet. Add the pears and finger; cook, stirring, until the pears are tender and golden, about 5 minutes. Stir in the chutney and broth; bring to a boil, scraping up the broned bits from the bottom of the pan. Cook until the sauce thinckens slightly, about 5 minutes. Spoon the chutney over the pork.

GINGER-PEACH PORK MEDALLIONS



Ginger-Peach Pork Medallions image

Serve pork in a new way - a roast dinner that's ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon butter or margarine
1 pork tenderloin (1 lb), cut into 1/2-inch slices
1/4 teaspoon salt
1 large peach, peeled, sliced
2 tablespoons packed brown sugar
1 teaspoon grated gingerroot
2/3 cup chicken broth
2 teaspoons cornstarch

Steps:

  • In 10-inch skillet, melt butter over medium-high heat. Sprinkle pork with salt; add to skillet. Cook about 4 minutes, turning pork once, until browned.
  • Stir in peach slices, brown sugar and gingerroot. Cook 2 minutes, stirring once or twice, until peach slices are tender.
  • In small bowl, mix broth and cornstarch; stir into pork and peach mixture. Reduce heat to medium-low. Cook 2 minutes, stirring once or twice, until thickened.

Nutrition Facts : Calories 220, Carbohydrate 12 g, Cholesterol 80 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 10 g, TransFat 0 g

PORK MEDALLIONS WITH GINGER PEARS AND CHUTNEY



Pork Medallions With Ginger Pears and Chutney image

Make and share this Pork Medallions With Ginger Pears and Chutney recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3/4 lb pork tenderloin, cut into 1-inch slices
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh coarse ground black pepper
2 teaspoons canola oil
2 pears, peeled, cored, and cut into chunks
2 teaspoons grated peeled fresh ginger
1 -2 garlic clove, minced
1/4 cup mango chutney
1/4 cup low sodium chicken broth
2 teaspoons chopped fresh thyme

Steps:

  • Sprinkle pork with salt and pepper.
  • Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
  • Transfer meat to a plate; cover to keep warm.
  • Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
  • Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
  • Arrange pork on a platter and spoon the pear mixture on top.

Nutrition Facts : Calories 189.1, Fat 7.1, SaturatedFat 1.8, Cholesterol 56.1, Sodium 338.1, Carbohydrate 13.7, Fiber 2.7, Sugar 8.2, Protein 18.2

PORK TENDERLOIN MEDALLIONS WITH CHINESE GINGER AND LEMON SAUCE



Pork Tenderloin Medallions With Chinese Ginger and Lemon Sauce image

From Cooking Light. Serving size: 3 oz. pork, 2 T. sauce, and 1 T. green onions. Per serving: 189 calories, 6.2 g fat, 24 g protein, 6.1 g carb, 0.6 g fiber, 75 mg cholesterol.

Provided by ratherbeswimmin

Categories     Pork

Time 44m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon fresh ground black pepper
1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch thick slices
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup fat free chicken broth
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon soy sauce (low sodium)
2 teaspoons brown sugar
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onion

Steps:

  • In a small bowl, combine the first 3 ingredients; rub mixture evenly over pork.
  • Heat a large nonstick skillet over med-high heat; coat skillet with cooking spray.
  • Add in pork; cook 1 1/2 minutes on each side or until lightly browned; remove pork from pan and set aside.
  • Lower heat to medium; add in 2 tablespoons green onions, ginger, and garlic; cook and stir constantly for 2 minutes or until fragrant.
  • In a small bowl, combine sherry and the next 5 ingredients; add sherry mixture to skillet; bring to a boil, scraping pan to loosen browned bits.
  • Add pork back to skillet; cook 3 minutes or until pork is done.
  • Remove pork from pan using a slotted spoon; keep liquid in skillet.
  • In a small bowl, combine water and cornstarch, stirring with a whisk; add mixture to skillet; bring to a boil.
  • Cook 30 seconds or until slightly thick.
  • Serve sauce over pork; sprinkle with green onions.

Nutrition Facts : Calories 240.7, Fat 6.2, SaturatedFat 2.1, Cholesterol 74.8, Sodium 635.3, Carbohydrate 7.8, Fiber 0.5, Sugar 3.4, Protein 24.2

PORK MEDALLIONS WITH PEARS



Pork Medallions With Pears image

"Both healthful and hearty, these pork tenderloin medallions are finished with a sweet and tangy pear sauce." from Good Housekeeping, February 2012 Brown rice may be substituted for the quinoa

Provided by Karen in MA

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinsed
1 lb pork tenderloin, cut into 1-inch-thick slices
1 tablespoon olive oil (extra-virgin)
2 teaspoons fennel seeds
4 green onions, sliced
2 garlic cloves, chopped
1 1/2 lbs pears, peeled, cored, and sliced (Anjou or Bartlett)
1 tablespoon fresh lemon juice

Steps:

  • Prepare quinoa as label directs.
  • Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  • In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate.
  • Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring.
  • Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally.
  • Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145F).
  • Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

Nutrition Facts : Calories 432.3, Fat 10.4, SaturatedFat 2.1, Cholesterol 73.7, Sodium 66.4, Carbohydrate 55.9, Fiber 9.1, Sugar 17.1, Protein 30.6

MANGO CHUTNEY & PORK MEDALLIONS



Mango Chutney & Pork Medallions image

This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again.

Provided by Baby Kato

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs pork tenderloin, boneless
2 tablespoons butter
1/2 cup whipping cream
1/4 cup mango chutney, chopped finely
1/2 teaspoon salt
1/4 teaspoon pepper
steamed rice
1/8 cup green onion, thinly sliced

Steps:

  • Cut pork tenderloin into medallions.
  • Sprinkle salt and pepper on pork.
  • Add butter and quickly brown pork medallions in pan over medium-high heat.
  • Remove pork from heat and keep warm.
  • Add whipping cream to pan and bring to a boil.
  • Add chutney to cream mixture, mix well and pour over medallions.
  • Cover and bake at 350 degrees for 20 minutes.
  • Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.

Nutrition Facts : Calories 386.2, Fat 26, SaturatedFat 13.7, Cholesterol 168.3, Sodium 426.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 35.7

PORK MEDALLIONS WITH BLACKBERRY CHUTNEY



Pork Medallions with Blackberry Chutney image

Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 45m

Number Of Ingredients 7

3 tablespoons unsalted butter, divided
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark-brown sugar
1 1/2 cups blackberries
Salt and pepper
1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm

Steps:

  • In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
  • Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

Nutrition Facts : Calories 367 g, Fat 15 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g

PORK TENDERLOIN WITH CRANBERRY-PEAR CHUTNEY



Pork Tenderloin with Cranberry-Pear Chutney image

The perfect balance of tart and sweet to top a tenderloin-this autumn dinner is a family-favorite. Keep this chutney recipe on hand for turkey dinners, too. -Amanda Reed, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings (1 cup chutney).

Number Of Ingredients 17

3 green onions, chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated lemon zest
1 garlic clove, minced
1 teaspoon salt
1 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon pepper
1 pork tenderloin (1 pound)
CHUTNEY:
1 cup fresh or frozen cranberries, thawed
1 cup chopped peeled ripe pear
1/2 cup sugar
1/4 cup water
2 tablespoons minced fresh mint or 2 teaspoons dried mint

Steps:

  • In a shallow dish, combine the first 10 ingredients. Add the pork; turn to coat, cover and refrigerate 8 hours or overnight., For chutney, in a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Uncover; simmer 20-25 minutes longer or until desired consistency, stirring occasionally. Cool to room temperature., Meanwhile, drain and discard marinade. Place pork on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with chutney.

Nutrition Facts : Calories 306 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 342mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

PORK MEDALLIONS WITH GRAPES AND PEARL ONIONS



Pork Medallions With Grapes and Pearl Onions image

This recipe is from my good friend, Ginny, who is an excellent cook. You can change the fruit with the season for this recipe: Peaches would be good in early summer; fresh figs in late summer; apples and pears in the winter. The one thing you need to calibrate is the time it takes for the fruits to cook; so add the fruit earlier if you're using apples or pears, or later if you're using peaches or figs. To Make Ahead: Prepare Steps 1-3 and freeze until ready to use. Defrost pork chops overnight, reheat, and then complete Step 4.

Provided by Maureen in MA

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon kosher salt, plus more for the pot
12 cipolline onions, peeled (12 oz.)
2 pork tenderloin, about 2 lbs total
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3/4 cup all-purpose flour (for dredging)
1/2 cup dry white wine
6 fresh sage leaves
1 tablespoon balsamic vinegar
8 ounces green seedless grapes, removed from stem (2 cups)

Steps:

  • Bring a medium pot of salted water to boil, add the onions, and cook until almost tender but not falling apart (about 8-10 minutes). Drain and set aside, reserving 1 cup of the onion-cooking broth.
  • Cut each pork tenderloin into 6 chunks. With a meat mallet, pound each to a thickness of about 1/2 inch.
  • In a large skillet, over medium heat, melt 2 tbsp of the butter in the olive oil. Spread flour on a plate for dredging. Season the pork with 1/2 tsp of salt, and lightly dredge it in the flour. Brown the pork on both sides, about 2 minutes per side, and remove to a plate.
  • Add the onions to the skillet, and let them cook a few minutes until lightly carmelized. Add the white wine, and bring to a boil. Once the wine is almost reduced, add the sage, the reserved onion-cooking broth, and the remaining 1/2 tsp of salt. Let the sauce simmer for a few minutes, until it is reduced by almost half. Whisk in the vinegar and the remaining 2 tbsp of butter. Add the pork back to the skillet with the grapes, and simmer until the sauce is thickened and grapes just begin to soften (about 3-4 minutes).

Nutrition Facts : Calories 499, Fat 18.6, SaturatedFat 7.6, Cholesterol 129.8, Sodium 487.7, Carbohydrate 40.3, Fiber 4.5, Sugar 15.8, Protein 39.2

MEDALLIONS OF PORK WITH PEAR SAUCE



Medallions of Pork with Pear Sauce image

Provided by Carmela M. Meely

Categories     Fruit     Ginger     Pork     Sauté     Low Sodium     Pear     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 8

2 tablespoons vegetable oil
4 1/2-inch-thick boneless pork loin chops
Dried rubbed sage
All purpose flour
2 pears, peeled, cored, thinly sliced (about 1 pound)
1/3 cup dry white wine
2 tablespoons sugar
2 tablespoons chopped crystallized ginger

Steps:

  • Heat oil in heavy large skillet over medium heat. Season pork with dried sage, salt and pepper. Coat pork with flour; shake off excess. Add pork to skillet and sauté until brown, about 3 minutes per side. Transfer to platter.
  • Drain fat from skillet. Add pears and sauté over medium heat 2 minutes. Stir in wine, sugar and ginger, scraping up any browned bits. Increase heat to high and boil until pears are tender and syrup is thick, about 5 minutes. Return pork and any accumulated juices to skillet. Simmer just until cooked through, about 1 minute. Season to taste with salt and pepper. Arrange pork on plates. Spoon sauce over and serve.

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