Sunday, November 10, 2013

Apricot Pork Medallions

I am so sorry that I forgot to take a picture of this. I love to cook pork tenderloin. It's such a versatile, tender meat. When I saw this recipe with apricot preserves, I knew I had to make it. I served this with steamed brown rice. The sauce tastes yummy when poured over the rice.

1 lb pork tenderloin, cut into 8 slices
1 tbsp. plus 1 tsp butter, divided
3/4 c apricot preserves
1/8 c sliced green onions
2 tbsp. cider vinegar
1/4 tsp ground mustard

Pound pork slices to 1/2-inch thickness. In a large skillet, heat 1 tbsp. butter over medium heat. Brown pork on both sides. Remove pork from pan, reserving drippings. Add preserves, green onions, vinegar, mustard & remaining butter to drippings. Bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer covered, 3-4 minutes. Return pork to pan. Cook until pork is tender. Let stand 5 minutes before serving.

Recipe adapted from Simple & Delicious

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