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Apricot-Rosemary Pork Medallions

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


  • 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


  • 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°.
  • 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.
  • 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.
Nutrition Facts
1 serving: 404 calories, 9g fat (2g saturated fat), 64mg cholesterol, 321mg sodium, 53g carbohydrate (12g sugars, 4g fiber), 28g protein.
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Average Rating:
  • Maureen
    Sep 29, 2020

    Loved this, made exactly as listed with chicken broth. Served with Trader Joe's frozen cauliflower rice

  • cimgraph1
    Nov 7, 2019

    Made these tonight and they were very good! I cut the recipe in half since it was just the two of us. I used fig preserves as that was what was on hand. There were still enough for another meal! I like that it is quick to prepare. I served with baked sweet potatoes ( which I started in the microwave and finished in the oven) and broccoli. Thanks.

  • lshaw
    Jan 16, 2019

    All 4 of us liked this treatment of pork tenderloin. Cutting the meat into medallions made it very do-able on a work night. I made the recipe for the meat exactly as written the first time, using the wine instead of the chicken broth. I used a mixture of roasted veggies however instead of the broccoli.

  • Gramma Amy
    Jan 1, 2019

    I chose this recipe for a small dinner gathering of friends. Loved the apricot rosemary sauce. Everyone at the table loved it.

  • i_like_pie
    Nov 2, 2015

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

  • juicyfruit007
    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.