Best Madison Park Pork Medallions Recipes

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.

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.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

PORK MEDALLIONS

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

MADISON PARK PORK MEDALLIONS

Steps:

• Place the pork slices in a single layer in a shallow baking dish. In a small bowl, mix together the remaining ingredients except the butter and chives. Pour the marinade over the meat; cover and marinate in the refrigerator 2 hours.
• Preheat the oven to broil. Remove the pork slices from the marinade and place on an oiled broiler pan. Pour the marinade into a small saucepan and bring to a boil over high heat.
• Boil the marinade until reduced by half. Turn the heat down to low and swirl in butter a little at a time: do not allow sauce to boil after butter has been added.
• Broil the pork slices 3 minutes per side. Transfer the pork to plates, allowing 2 slices per person. Spoon a little sauce over the pork and sprinkle with chives. Serve immediately.

MANGO CHUTNEY & PORK MEDALLIONS

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.

CRANBERRY PORK MEDALLIONS

Steps:

• In non-stick skillet, cook pork slices in oil for 3 minutes each side.
• Remove from skillet.
• In same skillet, saute onion, garlic and sugar until onions are caramelized.
• Stir in apple juice, cranberry juice, cranberries, mustard and rosemary.
• Bring to a boil.
• Reduce heat and simmer, uncovered, for 6 minutes.
• Return pork to skillet.
• Heat through.

SAUCY PORK MEDALLIONS

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 5 minutes or until each piece is browned on both sides, turning after 3 minutes.
• Stir in peas, gravy and dressing; bring to a boil. Meanwhile, prepare stuffing as directed on package.
• Spoon stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 minutes or until stuffing is heated through and meat is done.
• KITCHEN TIPS:.
• Substitute: Substitute 6 boneless pork chops (1 1/2 pounds) or 6 small boneless, skinless chicken breast halves (1 1/2 pounds) for the pork tenderloin. Prepare as directed, increasing the meat browning time to 10 minutes.

CREAMY PORK MEDALLIONS

Steps:

• Season flour with salt and pepper.
• On medium high heat, melt butter and oil together.
• Flour each medallions on all sides. Discard left over flour.
• Place medallions in hot pan and flatten them out a little, so that a larger surface of the meat is browned. Brown both sides for 2 minutes, and remove from pan. Set asside in plate.
• Add garlic to pan and brown for a minute, without over cooking.
• Deglaze with white wine, reduce for a minute or two.
• Add dijon mustard and mix well.
• Lower heat and add cream, stirring everything together gently. Add salt and pepper to taste.
• Place medallions back into the sauce and let simmer for a couple of minutes, at low heat, turning them everyonce in a while so that all surfaces can soak up the sauce.

GLAZED PORK MEDALLIONS

Steps:

• Cut pork into 1 inch slices and flatten to 1/4 inch thickness; sprinkle with salt. In a large nonstick skillet coated with non-stick cooking spray, cook pork in batches over medium high heat until the juices run clear. Reduce heat to low; return all meat to the pan.In a small bowl combine the remaining ingredients; pour over the pork and turn to coat. Heat through.