- 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
- 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.
- 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.
- Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving. Yield: 4 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Apricot Pork Medallions
"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."
"This is so good!! I will make it again!"
"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!"
"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!"
"Made this with chicken tenders and it was great! Just another option."