6 seared pork medallions Recipes
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- with saskatoon blueberry and rhubarb
- tenderloin with shallot mushroom pan gravy
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- pan with persimmon cranberry chutney
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Seared Pork Medallions (Emeril Lagasse)
olive oil, pork loin medallions (2 to 3 oz each) and13 Moreolive oil, pork loin medallions (2 to 3 oz each), essence , recipe follows, roasted shallots, fried parsnips strips, chopped chives, brunoise red peppers, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme15 ingredients -
Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney
riesling or other dry white wine and12 Moreriesling or other dry white wine, fat-free , less-sodium chicken broth, fresh orange juice, sugar, cinnamon sticks, canola oil, pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices, salt, divided, black pepper, divided, coarsely chopped peeled ripe fuyu persimmon (about 2), fresh cranberries, butter13 ingredients -
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