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

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I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. —Mildred Lynn Caruso, Brighton, TN
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 8 servings


  • 2 pork tenderloins (1 pound each)
  • 1/2 cup seasoned bread crumbs
  • 2 tablespoons olive oil
  • 6 cups fresh broccoli florets
  • 2/3 cup apricot preserves
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 5-1/3 cups hot cooked brown rice

Nutritional Facts

1 serving: 404 calories, 9g fat (2g saturated fat), 64mg cholesterol, 321mg sodium, 53g carbohydrate (12g sugars, 4g fiber), 28g protein.


  1. Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°.
  2. Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender.
  3. In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice. Yield: 8 servings.
Originally published as Apricot-Rosemary Pork Medallions in Taste of Home November 2015, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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i_like_pie User ID: 1201160 236195
Reviewed Nov. 2, 2015

"I thought these were extremely good. I did substitute strawberry jam for the apricot and loved it."

juicyfruit007 User ID: 1404522 234956
Reviewed Oct. 14, 2015

"This was good and I will probably make it again. My pork took much longer to cook. The sauce was really outstanding."

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