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.

Ingredients
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

Directions
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

Apricot and White Chocolate Coffee Cake

Here is another great recipe from my friend, Rebecca.



Ingredients
2 c biscuit/baking mix
2 tbsp sugar
1 egg
2/3 c 2% milk
2 tbsp canola oil
1/2 c HERSHEY®’S Premier White Chips
1/2 c apricot preserves

Topping

1/3 c biscuit/baking mix
1/3 c sugar
2 tbsp cold butter


Directions
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.
Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.


For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.


Bake at 400° for 20-25 minutes or until golden brown. Serve warm.



Recipe courtesy- Rebecca L Of Ohio

Lemon-Apricot Chicken

Ingredients

1/4 c fat-free cholesterol-free egg product or 2 egg whites
2 tbsp water
1 c Bisquick Heart Smart® mix
1 tbsp grated lemon peel
1/4 tsp garlic powder
6 small boneless skinless chicken breasts (1 lb)
2/3 c apricot preserves
2 tbsp lemon juice
1/2 tsp soy sauce
1/4 tsp ground ginger
Lemon slices, if desired

Directions

1. Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick (see pictures below). Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray (see pictures below).
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Note: I knew from the start of this recipe that the cook time is way too long for chicken breaks that were just flattened out. I started with 15 minutes. Turned the chicken & cooked for another 7-8 minutes. Cut chicken crosswise into 1/2-inch slices.
4. In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken (See picture above). Garnish with lemon slices.

Recipe courtesy of Betty Crocker