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Apricot Pork Medallions Recipe

Apricot Pork Medallions Recipe

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. YIELD:4 servings


  • 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


  • 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.

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, 0 fiber), 23g protein.

Reviews for Apricot Pork Medallions

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sigtautiny User ID: 7978115 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."

luigimon User ID: 1692040 223224
Reviewed Mar. 21, 2015

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

aholygirl User ID: 5298321 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!"

jharts User ID: 6665301 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!"

5173nancy User ID: 6947323 222290
Reviewed Mar. 8, 2015

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

Sherri Duran User ID: 1383171 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."

swesel User ID: 1754721 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."

Jarvisfamily User ID: 6054418 213479
Reviewed Aug. 29, 2013

"Very tasty! The pork was very tender."

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Wine Pairings

Light-Bodied Red Wine

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