Best 8 Pork Tenderloin Medallions With Caramelized Onions Recipes

BEEF MEDALLIONS WITH CARAMELIZED PAN SAUCE

Steps:

• Season beef medallions with salt and pepper to taste and set aside.
• Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.
• Reduce heat to medium; cook and stir mushrooms, 1 tablespoon unsalted butter, olive oil, and a pinch of salt in the skillet until mushrooms are very well browned, about 10 minutes.
• Mix in tomato sauce; cook and stir until tomato sauce thickens, about 5 minutes.
• Pour in Marsala wine and increase heat to high. Cook, scraping browned bits from bottom of skillet. Once most of the wine has evaporated, stir in broth and bring to a boil; cook and stir until broth mixture has reduced by half, about 5 minutes.
• Reduce heat to low and return beef to broth mixture; simmer until beef is cooked to medium-rare, about 2 to 3 minutes. Transfer beef to serving plates.
• Remove skillet from heat. Cook and stir 1 1/2 tablespoons butter and oregano into the sauce until butter melts. Taste for seasoning and adjust if necessary.
• Spoon sauce over beef and serve immediately.

CARAMELIZED PORK TENDERLOIN

Steps:

• Cut pork into 4 pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere., In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender.

PORK TENDERLOIN MEDALLIONS

Steps:

• Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs. , In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm. , Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 1 inch medallions and sprinkle with rosemary and half each of the salt and pepper.
• In large non-stick skillet heat half of the oil over medium high heat and brown pork in batches if necessary.
• Remove to plate. Return skillet to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to skillet and turn to coat in sauce for about 2 minutes or until a hint of pink remains in pork.

PORK TENDERLOIN WITH MUSHROOMS AND ONIONS

Steps:

• Gather the ingredients.
• Slice the pork crosswise, about 3/4- to 1-inch in thickness.
• With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
• In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.
• Saute the onions, stirring frequently until softened. Add the sugar and continue cooking-stirring frequently-for about 15 minutes.
• Add the mushrooms to the onion mixture, and continue cooking for about 5 minutes or until the mushrooms are tender and golden brown.
• Remove the onions and mushrooms to a plate and set aside.
• Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. ​
• Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
• Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes.
• Cover and reduce heat to low; cook for about 10 minutes longer.
• Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.

FRENCH ONION PORK TENDERLOIN MEDALLIONS

Steps:

• 1.Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper.
• 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate.
• 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes.
• 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork.

PORK WITH CARAMELIZED ONIONS

Steps:

• Cut pork into 1/2-inch slices. Sprinkle both sides of pork with salt and paprika.
• Heat 10-inch nonstick skillet over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until no longer pink in center. Remove pork from skillet; keep warm. Wipe out skillet.
• Heat same skillet over medium-high heat. Cook onion in skillet 1 minute, stirring frequently. Reduce heat to medium. Stir in sugar. Cook about 3 minutes longer, stirring frequently, until onion is soft and golden brown. Spoon over pork.