Best 5 Pork Medallions With Mushroom And Rosemary Recipes

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In this era of culinary experimentation and diverse taste preferences, the harmonious combination of tender pork medallions, earthy mushrooms, and aromatic rosemary presents a delectable dish that is both satisfying and savory. Each element brings forth its distinct charm, promising a symphony of flavors that delight the palate. Cooking this dish requires careful selection of ingredients, precise techniques, and a touch of culinary creativity, resulting in a meal that will impress and tantalize taste buds.

Here are our top 5 tried and tested recipes!

PORK MEDALLIONS WITH MUSHROOM AND ROSEMARY



Pork Medallions With Mushroom and Rosemary image

Make and share this Pork Medallions With Mushroom and Rosemary recipe from Food.com.

Provided by QueenJellyBean

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2/3 cup chicken broth
1 tablespoon tomato paste
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon coarse kosher salt
1/8 teaspoon fresh ground pepper
8 ounces pork tenderloin
1 tablespoon seasoned dry bread crumb
1 tablespoon olive oil
1 1/2 cups sliced fresh mushrooms

Steps:

  • Cut tenderloin crosswise into 4 pieces.
  • Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper.
  • Flatten pork to about 1 inch thick then coat lightly with bread crumbs.
  • Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate.
  • Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes.
  • Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.

Nutrition Facts : Calories 259.4, Fat 13.8, SaturatedFat 3.3, Cholesterol 74.9, Sodium 657.7, Carbohydrate 6.2, Fiber 1.2, Sugar 2.3, Protein 27.4

ROSEMARY PORK MEDALLIONS WITH PEAS



Rosemary Pork Medallions with Peas image

It's nice to have a quick meal to fix after coming home from work. It's simple to prepare and doesn't use a lot of ingredients, so it's great for beginner cooks. -Laura McAllister, Morganton, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 pound pork tenderloin, cut into 1/2-inch slices
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2 teaspoons butter
1 cup reduced-sodium chicken broth
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
2 cups frozen peas

Steps:

  • Sprinkle pork with salt and pepper. Toss with flour to coat lightly; shake off excess., In a large skillet, heat oil and butter over medium heat. Add pork; cook until tender, 1-2 minutes on each side. Remove from pan; keep warm., In same pan, add broth, garlic and rosemary; bring to a boil, stirring to loosen browned bits from pan. Cook until liquid is reduced by a third, 2-3 minutes. Stir in peas; cook until heated through, 2-3 minutes longer. Serve with pork.

Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 571mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

APRICOT-ROSEMARY PORK MEDALLIONS



Apricot-Rosemary Pork Medallions image

I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

2 pork tenderloins (1 pound each)
1/2 cup seasoned bread crumbs
2 tablespoons olive oil
6 cups fresh broccoli florets
2/3 cup apricot preserves
1/4 cup white wine or chicken broth
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
5-1/3 cups hot cooked brown rice

Steps:

  • Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.

PORK MEDALLIONS WITH MUSHROOMS



Pork Medallions With Mushrooms image

This recipe from Canadian Living is easy to prepare, is on the table in under half an hour and yet is elegant enough for a special occasion. If you don't like pork, boneless chicken breasts can be substituted.

Provided by Irmgard

Categories     Pork

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 (12 ounce) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 onion, sliced
2 cups mushrooms, sliced
1/2 sweet red pepper, sliced
3 garlic cloves, minced
1 teaspoon dried sage, crumbled
1 1/4 cups chicken broth
1 tablespoon all-purpose flour
2 green onions, sliced

Steps:

  • Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
  • In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
  • Transfer to a plate.
  • Drain off any fat from the pan.
  • Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
  • Add the chicken broth and bring to a boil; boil for 2 minutes.
  • Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
  • Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
  • Sprinkle with the green onions.

Nutrition Facts : Calories 362.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 110.6, Sodium 856, Carbohydrate 15.6, Fiber 3.1, Sugar 5.8, Protein 42.3

PORK MEDALLIONS



Pork medallions image

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 13

1 tbsp olive oil
600g pork medallions
2 tbsp unsalted butter
2 banana shallots , thinly sliced
250g chestnut mushrooms , sliced
1 garlic clove , crushed
1 tbsp plain flour
100ml madeira or sherry
400ml chicken stock
4 sprigs thyme
½ tbsp wholegrain mustard
100ml double cream
mashed potato and wilted greens, to serve

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.

Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium

Tips:

  • To ensure the pork medallions are cooked evenly, make sure they are of uniform thickness. If necessary, use a meat mallet to pound them to an even thickness.
  • To prevent the pork medallions from drying out, cook them over medium heat and do not overcook them.
  • Use a variety of mushrooms for a more flavorful dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
  • Fresh rosemary is best for this recipe, but you can use dried rosemary if necessary. If using dried rosemary, use about 1/2 teaspoon.
  • Serve the pork medallions immediately after cooking, while they are still hot and tender.

Conclusion:

Pork medallions with mushroom and rosemary is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, the mushrooms are earthy and savory, and the rosemary adds a touch of elegance. This dish is sure to please everyone at your table.

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