Apricot Pork Medallions
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.
1 whole pork tenderloin, about 1 pound
2 tablespoons butter - divided use
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoons brown sugar, packed
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 National Pork Board.