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Apricot Pork Medallions

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


  • 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.
Nutrition 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.

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  • bernerlover
    Jun 1, 2019

    This was excellent. I used sliced onions instead of green, otherwise was as written. Next time I might add some sliced mushrooms just because we love them.

  • Steve
    Jan 12, 2017

    Outstanding recipe. Pork was very tender and the sauce was great. I did change it slightly ( what cook doesn't?). I added 1/2 teaspoon of ground ginger in addition to the ground mustard.

  • sigtautiny
    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
    Mar 21, 2015

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

  • aholygirl
    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
    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
    Mar 8, 2015

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

  • Sherri Duran
    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
    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
    Aug 29, 2013

    Very tasty! The pork was very tender.