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Pork Medallions
SUBMITTED BY:
Donald Wolter
"My wife always raves about dinner when I make this recipe, but that may just be her way of getting me to do more of the cooking!"
RECIPE RATING:
Read Reviews
(30)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS
1 pork tenderloin
1 tablespoon olive or canola oil
1 1/2 teaspoons butter or margarine
1 small onion, sliced
1/4 cup sliced fresh mushrooms
1 garlic clove, minced
2 teaspoons all-purpose flour
1/2 cup chicken broth
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried savory
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley
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DIRECTIONS
Slice tenderloin into 1/2-in-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened.
Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.
FOOTNOTE
Nutritional Analysis: One serving equals 206 calories, 15 g fat (4 g saturated fat), 83 mg cholesterol, 631 mg sodium, 6 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
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REVIEWS
Reviewed on Dec. 10, 2006 by
Lesley
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Lesley
Dec. 10, 2006
Yum! I once made a recipe like this out of a magazine and have been searching everywhere to find it again. This is SO good - one of my favorite meals, and there's a ton of flavor. Be careful not to use too much flower or let the flower/broth mixture boil too long or it gets too thick and isn't as good. But overall -delicious!
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6 users found this review helpful
Yum! I once made a recipe like this out of a magazine and have been searching everywhere to...
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Reviewed on Dec. 12, 2007 by
jamie
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jamie
Dec. 12, 2007
i made a few changes starting w/ using about 1.5 lbs of pork cutlets, 8 oz of mushrooms, double the seasoning, 2.5 tbs of flour, and about 1.5 c of chicken broth. Other than the fact that my cutlets were just a little chewy(i was in a hurry), it was really good. The whole family loved it. I would make that gravy w/ any kind of pork.
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5 users found this review helpful
i made a few changes starting w/ using about 1.5 lbs of pork cutlets, 8 oz of mushrooms,...
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Reviewed on Jan. 8, 2007 by
LIZCANCOOK
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LIZCANCOOK
Jan. 8, 2007
I didn't have any savory, but the gravy and pork were delicious without it. This would be good with pork chops too. Next time, I'd double the sauce ingredients because there wasn't much gravy for our mashed potatoes.
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4 users found this review helpful
I didn't have any savory, but the gravy and pork were delicious without it. This would be...
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Reviewed on Dec. 10, 2006 by
PammyT
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PammyT
Dec. 10, 2006
I think your wife was right about raving about this recipe !! Wow !! This was really great .... only change we made was to a little bit of red wine while simmering. Delicious ! Thank you for shaing
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4 users found this review helpful
I think your wife was right about raving about this recipe !! Wow !! This was really great...
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Reviewed on Feb. 19, 2008 by Hummel97
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Hummel97
Feb. 19, 2008
A keeper. I followed the recipe except I had no savory on hand. This was very good. Next time I will double up on the sauce, and I will increase the amount of garlic. A quick meal that makes a nice presentation.
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2 users found this review helpful
A keeper. I followed the recipe except I had no savory on hand. This was very good. Next...
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Reviewed on Jan. 20, 2008 by mph
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mph
Jan. 20, 2008
I have to say that this is one of the best pork tenderloin recipes I have used. I went with poultry seasoning in place of what was listed and went with 1/3 cup chicken broth. After placing the pork back in the mixture, I turned the heat down to low and left it covered for 30 to 40 minutes. Very tender.
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2 users found this review helpful
I have to say that this is one of the best pork tenderloin recipes I have used. I went with...
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Reviewed on Feb. 15, 2007 by American Beauty
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American Beauty
Feb. 15, 2007
So far I'm in the minority. After reading the reviews, I expected something close to spectacular, but this was just...very ok. It was bland, though I must say the pork itself was wonderfully tender. But I don't know what I could have done to add more flavor. Full disclosure: rather than risk having leftover chicken broth/stock to have to use up or pitch, I used a dry white wine (pinot grigio). If anything, I think that helped. Thanks anyway, but I won't make this again. There are too many other great pork recipes.
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2 users found this review helpful
So far I'm in the minority. After reading the reviews, I expected something close to...
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Reviewed on Sep. 30, 2008 by
Rachel Romano
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Rachel Romano
Sep. 30, 2008
Wow... absolutely amazing! I did double the sauce to serve over rice on the side. Wasn't a lot of extra, but it tasted absolutely amazing. I used dried porcini mushrooms because it was all I had on hand and they worked just fine. Thanks for sharing this recipe!
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1 user found this review helpful
Wow... absolutely amazing! I did double the sauce to serve over rice on the side. Wasn't a...
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Reviewed on Apr. 6, 2008 by
KRAZYTRAIN555
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KRAZYTRAIN555
Apr. 6, 2008
This was delicious. I did not have a pork tenderloin handy so I just used boneless pork chops. I have 4 children so I even cut these boneless chops into long strips before placing them in the skillet to simmer. My family loved this dish.
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1 user found this review helpful
This was delicious. I did not have a pork tenderloin handy so I just used boneless pork...
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Reviewed on Dec. 1, 2007 by
Princess Dork
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Princess Dork
Dec. 1, 2007
pretty good.... definately double the sauce. we added extra mushrooms because we love them!
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1 user found this review helpful
pretty good.... definately double the sauce. we added extra mushrooms because we love them!
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