Pork tenderloin is flattened into medallions, fried, and served with a sauce made from apricots flavored with ginger, cayenne pepper, apple cider vinegar, and a touch of mustard. It's delicious!
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Why You'll Want to Make This
Pork is a great protein with a lot of health benefits. Many people think it tastes better than beef, and it's a lot less expensive! And we've found that pork is better than beef at taking on the flavors of the ingredients it's cooked with, and pairs better with a variety of ingredients. (If I was given a choice between beef with apricots and pork with apricots, I wouldn't even have to think before going with pork!)
And here's a tip: You can substitute pork for chicken in a lot of recipes, so you can easily change up one of your favorite recipes for more variety in your meal plan!
Ingredients You'll Need
For the Pork
- 1 (1-pound) pork tenderloin, cut into eight slices
- 1 tablespoon butter
For the Sauce
- ½ cup apricot preserves
- ½ teaspoon powdered ginger
- ⅛ teaspoon cayenne pepper
- 2 green onions sliced
- 1 tablespoon apple cider vinegar
- ¼ teaspoon ground mustard
- 1 teaspoon butter
Frequently Asked Questions
I can't find apricot preserves, what can I use instead?
Peach preserves will work just as well, or you can experiment with other types of preserves. Or do what I did below!
I Made Fake Apricot Preserves!
My store was out of apricot preserves! I could have used peach preserves as I suggest in the FAQ above, but I really wanted the apricot flavor. So I bought some apricot nectar and some dried apricots and made my own "preserves"! I got Kern's Apricot Nectar and Mariani Mediterranean Apricots. We love the Mariana brand because they are much softer than other dried apricots.
I poured the can of nectar into a skillet, then chopped the apricots and added them to the pan. I brought the mixture to a boil, then reduced the heat to low and let it simmer until it was reduced to about the thickness of preserves.
It didn't have the same consistency as preserves, but it certainly had all the flavor!
How to Make Apricot Pork Medallions
Here are the ingredients: pork medallions, sliced green onions, apple cider vinegar, mustard, and ground ginger and cayenne pepper. The apricot preserves aren't shown because I had to make my own!
Cut the tenderloin into 8 slices, then whack them with a meat mallet to about 1" thickness. Heat the butter over medium heat and brown the pork medallions for 2 to 3 minutes on a side. Remove the pork from the pan.
Add the rest of the ingredients to the pan and mix them up. Bring the sauce just to a boil, then reduce the heat to low and simmer for 3 to 4 minutes. Never turn your back on a sauce, it can go from perfect to burned very quickly!
Return the pork to the pan and flip it a few times to cover it with the sauce. Cook it until it's just tender, you don't want to overcook it! Remove the pan from the heat and let it rest for 5 minutes.
Plate the pork, spoon some sauce over it, and serve with your favorite side dishes.
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📖 Recipe Card
Pork Medallions with Apricot Sauce
Special Equipment Needed
- 1 Large skillet
Ingredients
For the Pork
- 1 (1-pound) pork tenderloin, cut into eight slices
- 1 tablespoon butter
For the Sauce
- ½ cup apricot preserves
- ½ teaspoon powdered ginger
- ⅛ teaspoon cayenne pepper
- 2 green onions sliced
- 1 tablespoon apple cider vinegar
- ¼ teaspoon ground mustard
- 1 teaspoon butter
Instructions
Cook the Pork
- Pound the pork slices with a meat mallet to 1 inch thickness.1 (1-pound) pork tenderloin, cut into eight slices
- Heat 1 tablespoon of butter in a large skillet over medium heat. Brown the pork on each side. Remove the pork from the pan.1 tablespoon butter
Make the Sauce
- Add the preserves, apricots, ginger, cayenne pepper, green onions, vinegar, mustard and 1 teaspoon of butter to to the pan. Stir to mix well. Bring the sauce to a boil, then reduce the heat and simmer for 3 to 4 minutes.½ cup apricot preserves, ½ teaspoon powdered ginger, ⅛ teaspoon cayenne pepper, 2 green onions, 1 tablespoon apple cider vinegar, ¼ teaspoon ground mustard, 1 teaspoon butter
- Return the pork to pan and cook until it's tender. Let it rest for 5 minutes before serving.
Nutrition Estimate
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