Pork tenderloin is flattened into medallions, fried, and served with a sauce made from apricot preserves flavored with ginger, cayenne pepper, apple cider vinegar, and a touch of mustard. It's delicious!
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.