A simply elegant—but
easy—braised dish featuring tender pork and dried apricots.
Serve with rice or noodles to soak up the sauce, and a tossed
green salad.
Apricot
Pork Medallions
- 1 whole pork tenderloin,
about one pound
2 tablespoons butter - divided use
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoon brown sugar
Dash hot pepper sauce
- Cut tenderloin crosswise
into 1-inch pieces. Flatten each piece slightly with heel of
hand.
- Heat 1 tablespoon butter
in large skillet over medium-high heat. Brown medallions, about
2 minutes on each side. Add remaining ingredients to skillet
with remaining tablespoon of butter. Cover and simmer for 3 to
4 minutes.
- Remove medallions to serving
platter, spoon sauce over.
Makes 4 servings.
Recipe provided courtesy
of Pork: The Other White Meat.
