Apricot Pork Medallions Recipes

Steps:

• Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

Steps:

• Flatten tenderloin pieces.
• Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
• Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
• Cover and simmer 3 to 4 minutes.
• Add pork and heat through.

Steps:

• Slice the Pork in about 1/2 thick slices and add Salt and Pepper to both sides for seasoning. Chop the ginger into small pieces.
• Heat Sesame Oil in a large skillet over medium-high heat. Add Pork and sear 2 minutes per side. Add Apricot Preserves, Tamari Sauce, Ginger and bring to a simmer. Simmer 5 minutes, or until Pork cooked through and sauce reduces.
• Once done, serve over rice.

Steps:

• Sprinkle both sides of the pork pieces with some of the salt and pepper.
• Set aside.
• To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
• Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
• Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
• Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
• Remove the mixture from the skillet and set aside.
• Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
• Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
• Remove the pork from the skillet and set aside to keep warm.
• Return the apple mixture to the skillet and add the remaining apple juice.
• Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
• To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
• Serve hot.

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.