In a large saucepan, combine the broth, 1 cup of the strawberries, vinegar, brown sugar, soy sauce and garlic. Bring to a boil, then reduce heat and simmer, uncovered for 15 minutes or until slightly ...

1. Finely chop shallot, thinly slice chives. Cut pork into 6 equal medallions; season pork with 2 teaspoons seasoning and coat with flour (wash hands). 2. Heat large sauté pan on medium high 2 3 ...

Remove as much fat and the thin skin off of the tenderloins. Slice into 1 1/2 inch medallions and place in a large bowl. Add soy sauce, lime juice, oregano, adobo and garlic. Mix well. Refrigerate for ...

In a shallow dish, whisk together flour, ½ teaspoon salt, and ¼ teaspoon pepper. Place pork slices on a clean work surface, and press with the heel of your hand until each is about 1/3 inch thick.

Sweet maple syrup, spicy mustard and tart balsamic vinegar make an unusual sweet and sour glaze for sauteed pork medallions. The medallions are made by cutting pork tenderloin into slices and then ...

This edition of Easy Eats is another one-pan meal! It's a sweet take on pork, from Mary Grube, culinary instructor at Northampton Community College and of Mary's Kitchen. Mary's Kitchen Pork ...

Indulge in a culinary delight with our Pork Medallions recipe, elevated by a sumptuous Creamy Mushroom Sauce. Created by Chef Bryan Woolley, this dish promises to tantalize your taste buds with its ...

Never has grilled pork been so tender and juicy! The marinade adds a wonderful fresh herb flavor and accents the herb-tossed ...

This Red Berry Sauce is simple and tangy and goes great with pork medallions. The sauce is thickened by pureeing cranberries in a blender or food processor. It’s a great way to use any leftover ...

Michigan's culinary scene has a secret weapon that shows up in the most surprising places. Pork tenderloin, with its buttery texture and ability to play well with bold flavors, has become the unsung ...