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Apricot Pork Medallions Recipe
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Apricot Pork Medallions Recipe

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There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. —Crystal Bruns, Iliff, Colorado
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into eight slices
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 1/2 cup apricot preserves
  • 2 green onions, sliced
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon ground mustard

Nutritional Facts

3 ounces cooked pork with 1 tablespoon sauce: 266 calories, 8g fat (4g saturated fat), 73mg cholesterol, 89mg sodium, 26g carbohydrate (15g sugars, 0g fiber), 23g protein .

Directions

  1. Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings.
  2. Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend.
  3. Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving. Yield: 4 servings.
Originally published as Apricot Pork Medallions in Simple & Delicious August/September 2013, p27

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Apricot Pork Medallions

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
sigtautiny 224329
Reviewed Apr. 6, 2015

"Made it to recipe, but did season with a touch of kosher salt and black pepper. The wife said "This is so freaking good!" What more needs to be said."

MY REVIEW
luigimon 223224
Reviewed Mar. 21, 2015

"This is so good!! I will make it again!"

MY REVIEW
aholygirl 223178
Reviewed Mar. 20, 2015

"This is delicious! My kids and I gobbled this up. I didn't have any ground mustard, but it didn't seem to impact the flavor at all. Make this, you will not be disappointed!"

MY REVIEW
jharts 222735
Reviewed Mar. 14, 2015

"This sounded so good that I wanted to make it right away. But only I had turkey cutlets. It turned out great. I will make again!"

MY REVIEW
5173nancy 222290
Reviewed Mar. 8, 2015

"Made this with chicken tenders and it was great! Just another option."

MY REVIEW
Sherri Duran 199950
Reviewed Nov. 30, 2014

"It was great. I could not tell it was low sodium. Although I like to make new recipes as written the first time , I did made changes because of what I already had in my cupboard. I used orange marmalade instead of apricot preserves. I added a few onion after I took the pork out and cooked them for a couple minutes and then proceeded with the recipe as written. It was very good."

MY REVIEW
swesel 119467
Reviewed Nov. 11, 2013

"This recipe tastes great and looks beautiful. Good enough for company. It was easy to prepare and the meat was tender and juicy. I doubled the sauce. I served it with smashed parsley potatoes and peas. Beautiful on the plate."

MY REVIEW
Jarvisfamily 213479
Reviewed Aug. 29, 2013

"Very tasty! The pork was very tender."

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