Tag: Pork tenderloin

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

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

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Garlicky Snow Peas

by Pam on February 24, 2014

I wanted a simple and healthy side dish to pair with the Asian style pork tenderloin and Coconut Cilantro Rice^[1] I was serving for dinner. I loved the simplicity of this dish. The snow peas were crisp tender with just enough garlic flavor without being overpowering. It was a terrific side dish to the rest of the meal and we all enjoyed it.

Heat the oil and butter in a large skillet over medium heat. Add the snow peas to the skillet and cook, stirring often, for 4 minutes; add the minced garlic and cook, stirring constantly for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Print^[2]

Save^[3]

Garlicky Snow Peas

Yield: 4

Ingredients:

1 tsp canola oil
1 tsp butter
2 cups of snow peas
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the oil and butter in a large skillet over medium heat. Add the snow peas to the skillet and cook, stirring often, for 4 minutes; add the minced garlic and cook, stirring constantly for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Coconut Cilantro Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

City Chicken – Hey, Nice Legs!

This fascinating pork on a stick recipe is American cuisine in a nutshell. City cooks, who couldn’t get chicken, would take scraps from much-cheaper-at-the-time pork, and build something similar to what you see here; but that’s not what makes this delicious mock drumstick so American.

Why this represents the true spirit of American food, is that long after chicken became cheap and plentiful, people kept making and eating this anyway. Yes, in cities across the Rust Belt, people decided that the only thing better than one kind of fried chicken leg, was two kinds of fried chicken leg. It’s hard to argue.

As you’ll see in the video, I like to lay out my pork slices so that the larger slices will be in the middle of the skewer, and smaller pieces at the bottom, to maximize the drumstick effect. Of course, I guess you could poke the pork in any old order, but there just won’t be as many oohs and ahs.

I used pork tenderloin, which is fantastic for this procedure, but traditionally pork shoulder trimmings are used. Regardless of what you make this with (just please don’t use chicken), I hope you give this American classic a try soon. Enjoy!

Ingredients for 6 City Chicken drumsticks:

1 whole trimmed pork tenderloin (not loin), sliced as shown

6 bamboo skewers (6-inch are best)

salt and freshly ground black pepper to taste

cayenne to taste

dried thyme to taste

flour, beaten eggs, and panko breadcrumbs as needed

vegetable oil for frying

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gordon ramsay chicken leg