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Apricot Pork Medallions Recipe
Apricot Pork Medallions Recipe photo by Taste of Home

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 equals 266 calories, 8 g fat (4 g saturated fat), 73 mg cholesterol, 89 mg sodium, 26 g carbohydrate, trace fiber, 23 g 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

Nutritional Facts

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

Light-Bodied Red Wine

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

Reviews for Apricot Pork Medallions

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
Reviewed Aug. 29, 2013

"Very tasty! The pork was very tender."

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