Tag: gordon ramsay pork medallions

Pork Tenderloin Medallions in a Lemon Caper Sauce

Pork Tenderloin Medallions in a Lemon Caper Sauce

by Pam on May 14, 2014

I love this recipe because it’s rather easy to make but looks and tastes gourmet. The sauce is lemony and delicious with the tender pork and we all loved it. These pork medallions paired beautifully with the Lemon Basil Rice[1] and Roasted Green Beans and Tomatoes Topped with Feta[2].

Remove the silverskin from the pork tenderloin (click this link for instructions[3]). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed.  Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



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Pork Tenderloin Medallions in a Lemon Caper Sauce




Yield: 5

Cook Time: 10 min.



Ingredients:

1 pork tenderloin, cut into same size medallions
Sea salt and freshly cracked pepper, to taste
1-2 tbsp flour
1 tbsp + 2 tsp olive oil
1 shallot, diced
1 cup of chicken broth
Zest and juice of 1 lemon
2 tbsp capers

Directions:

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place the medallions on a cutting board and cover with a piece of wax paper then flatten each medallion slightly with the palm of your hand. Season both sides of the medallions with sea salt and freshly cracked pepper, to taste. Sprinkle both sides of the pork medallions evenly with the flour.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the medallions to the HOT skillet and cook for 3-4 minutes on each side, until golden brown and cooked through. Remove to a plate and keep warm.

Add the remaining 2 teaspoons of olive oil to the skillet then add the shallot. Cook, stirring often, for 1-2 minutes. Add the chicken broth, lemon juice, and lemon zest to the pan and cook, stirring occasionally, for 2-3 minutes or until sauce is reduced by half. Add capers then taste and season with sea salt and freshly cracked pepper, to taste, if needed. Add the pork along with any juices back to the pan and coat both sides with the sauce. Place the pork on a serving platter with a side of the sauce. Sprinkle the pork with parsley. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Lemon Basil Rice (www.gordon-ramsay-recipe.com)
  2. ^ Roasted Green Beans and Tomatoes Topped with Feta (www.gordon-ramsay-recipe.com)
  3. ^ (click this link for instructions (www.learninghowtocook.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Apple Cider Glazed Pork Chops – Great Recipe, No Bones About It

This shining example of what a few well-placed ingredients
can do to a plain piece of meat reminded me of a couple very important things.
By the way, if you’re new to cooking, being reminded of stuff is one of the
best parts.


First of all, it had me recalling the old, “if it doesn’t
have a bone in it, it’s really not a chop.” Of course, search engines being
what they are, we were forced to use the oxymoronic “boneless, center-cut pork
chops” instead of the traffic stunting “pork medallions.” Not a big deal, but
worth mentioning in case you’re ever backed into a corner during a heated,
butchery-related water cooler debate.

Secondly, I remembered I need to redo that demo I did for
another website many years ago, on how to cut your own boneless, center-cut
pork chops, thereby saving some cash. It’s a quick and simple trick, and one
I’m sure many of you will remind me I forgot about in a few weeks.

Anyway, the glossy glaze is really easy, and while there’s
no starch or extra butter involved, it reduces quickly to a thick, rich,
sweet-tart apple syrup. The rosemary and pepper flakes were the perfect accents
for me, but this is a technique that begs for your own personal touches. I hope
you give this simple and very tasty pork “chop” recipe a try soon. Enjoy!


Ingredients for 6 chops:
1 tbsp vegetable oil
1 tbsp butter
6 boneless center-cut pork chops (6-8 oz each)
salt and pepper to taste
3 cloves minced garlic
1/4 cup apple cider vinegar
2 cups apple cider
1 tsp Dijon mustard
1 tsp minced rosemary
pinch of red chili flakes

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