Best Crispy Pork Medallions Recipes

PORK MEDALLIONS IN MUSHROOM GRAVY

Steps:

• Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
• Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
• Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
• Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
• Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

CRISPY PORK MEDALLIONS

Steps:

• Lay your pork medallions between 2 sheets of clingfilm. Gently bash them with a rolling pin until they're about half the thickness from when you started (you want them firm enough so that they flatten slightly, but not so hard that they start to break apart).
• Finely grate the parmesan cheese (35g). Make your crispy coating by mixing together the Japanese panko breadcrumbs (75g), garlic granules (1 tsp), grated parmesan cheese and a pinch of salt in a large flattish bowl (I have a little taste to check the amount of salt is right at this point).
• You now want to coat the pork medallions in the breadcrumbs. Put the plain flour (1 heaped tbsp) into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined. Dip your pork medallion into the flour and ensure it's fully coated. Then dip it into the egg, again ensuring it's fully coated. Finally dip it into the breadcrumb mix, ensuring it's fully coated once again. Place the medallion onto a plate and repeat until all of the medallions are coated.
• Add olive oil to a large frying pan (you want there to be a thin coating of oil across the whole pan). Heat on a low-medium heat until hot. Once hot, add the pork medallion and fry for 2 minutes, flip them over and cook for a further 1-2 minutes until the pork is cooked through and the breadcrumbs are golden. Once cooked, remove the medallions from the pan and place onto a sheet of kitchen towel to soak up any excess oil. Leave to rest for a couple of minutes before serving.

CRISPY PORK MEDALLIONS

Steps:

• Preheat oven to 400° F. Line a rimmed baking sheet with foil, then spray a wire rack with cooking spray and place it on the baking sheet, and set aside.
• Cut tenderloin into 1-inch slice medallions.
• Lay medallions on a cutting board and cover with plastic wrap. Pound each piece with a kitchen mallet until all pieces are about 1/2-inch in thickness.
• Using a butter knife, spread a very light coating of the spreadable cheese on each side of the medallions.
• Place the breadcrumbs and seasoned salt in a shallow bowl and coat each slice of cheese-covered pork in the bread crumbs. Then place on the wire rack/baking sheet.
• Spray the pork with cooking spray and bake in the center of the oven for 20-30 minutes or until a meat thermometer inserted into the center of the medallions registers 145°F. Remove from the oven and let rest just a few minutes before serving.
• Optional, garnish with chopped parsley, and serve with a drizzle of ranch dressing or pork gravy.

PARMESAN PORK MEDALLIONS

Steps:

• Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.

PORK MEDALLIONS

Steps:

• Sprinkle the pork with salt and pepper. In a baking dish, mix 1/2 cup of the teriyaki sauce together with the cider vinegar, ginger sauce, orange juice and garlic. Add the pork and coat well with the marinade. Cover and refrigerate for 3 hours or up to 24 hours.
• The next day, preheat the oven to 350 degrees F.
• Heat the olive oil in a large, heavy skillet. Remove the tenderloins from the marinade and put them in the hot oil. Sear on all sides, then return the pork to the baking dish with the marinade. Add the chopped red onion to the skillet, saute until translucent, then add it to the baking dish. Cover the baking dish loosely with foil and bake for 20 minutes.
• In a small bowl, mix together the remaining 1/4 cup teriyaki sauce along with the honey, marmalade, and tomato-vegetable juice. When 20 minutes are up, remove the pork from the oven, remove the foil, and with a very sharp knife cut deep slits into the meat. Pour the honey sauce into these slits and over the meat. Slice the unpeeled oranges into 1/4-inch crosswise pieces and arrange the slices on the top and sides of tenderloins. Return the meat to the oven and bake, uncovered, until the orange slices begin to curl, about 15 additional minutes. Remove the meat from the oven and let stand for 10 minutes before slicing into medallions. Transfer to a platter to serve.

PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE

Steps:

• Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.

PORK MEDALLIONS

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.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce:
• Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork:
• Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 1/4-inch-thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge medallions in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on a baking sheet.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6 to 8 minutes total. Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145 to 150°F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges, and watercress.

CRISP PORK MEDALLIONS WITH CREAMY CAPER SAUCE

Steps:

• Make sauce - Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
• Cook pork - Put oven rack in middle position and preheat oven to 350°F.
• Cut pork crosswise into 1 ¼" thick slices (medallions).
• Whisk together flour, salt, and pepper in a shallow bowl.
• Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
• Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
• Heat 1/4" oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
• Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
• Serve pork with sauce, lemon wedges and watercress.

CRISPY PORK MEDALLIONS RECIPE - (4/5)

Steps:

• 1. Preheat oven to 450°. 2. Rub mustard evenly over pork medallions. Combine panko, thyme, parsley, salt, and pepper in a large bowl. Dredge pork in panko mixture. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork; sauté 2 minutes or until golden brown. Turn pork. Place skillet in oven; bake at 450° for 8 minutes or until pork reaches 145°. Let stand 3 minutes.