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(Nutrition information is calculated using an ingredient database and should be considered an estimate.) These lean pork medallions are tender and delicious, with a slightly sweet tang thanks to its honey-mustard and balsamic glaze. Ready in less than 20 minutes, with very little effort on your part, the medallions cook in the oven while your hands are free to make a quick salad and whip up some rice or potatoes to serve it with. Ideal for a weeknight meal, but special enough for a celebratory gathering, the medallions are the perfect protein to vary your standard menu of grilled chicken or steak. Five ingredients are all that you need to make this recipe, most of which you are likely to have in your pantry. Although pork tenderloin might not be your first choice of protein when shopping, it should be because it's rich and very satisfying, but also fairly priced. Compared to other animal proteins, pork is less expensive because is an animal that is easier to rear and breed and it grows faster to the right size for processing. Besides, there are many more parts to the pig that are eaten, making it highly cost-effective for farmers compared to other animals grown for animal consumption. Lean but very nutritious, the cut is a muscle that doesn't get a lot of movement, thus its tenderness. A 4-ounce serving of uncooked tenderloin, like the ones you'll cook with our recipe, has 136 calories and 23.3 grams of protein, but just 4 grams of fat. Cooked whole, grilled, braised, or baked, these medallions are very versatile and succulent when prepared properly. When overcooked, the tenderloin will be dry
and tough, so having an instant-read thermometer and cooking the medallions to just 145 F will assure the perfect texture and flavor. Serve with your favorite sides, such as rice, mashed potatoes, or roasted vegetables. Keep any leftovers in the fridge for up to two days. Use them thinly sliced in sandwiches and wraps or atop a bed of greens for a low-carb lunch.
Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! GalleryRead the full recipe after the video. Recipe SummaryYield: 4 servings (serving size: 3 ounces pork and 1/4 cup sauce) Advertisement
DirectionsChef's NotesMyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov. Nutrition FactsPer Serving: 282 calories; calories from fat 20%; fat 6.3g; saturated fat 2.2g; mono fat 2.8g; poly fat 0.7g; protein 24g; carbohydrates 33.6g; fiber 2.1g; cholesterol 75mg; iron 2.1mg; sodium 596mg; calcium 21mg. How long should pork Medallions cook?Pork Fillet Medallions. Preheat a pan, griddle pan or BBQ plate just like you would for any other steak. Cook it on one side without turning for 6 minutes.. Turn it over once and allow it to cook for 2 more minutes.. Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes.. What temp should pork Medallions be cooked?The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.
How long does it take to boil a tenderloin in the oven?Put it uncovered into an oven that has been preheated to 350°F. Bake for 20-27 minutes, until the internal temperature on an instant read thermometer is at 145°F, or 25-35 minutes if you like your pork to 160F. Start checking the temperature at the lower number of minutes, and then check it every 3 minutes after that.
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