Pork Medallions with Apricot Glaze Recipe
Servings: 2 servings
Ingredients
- pork tenderloin cut in 2 inch slices, 1-2 per person, depending on how many courses you are serving
- salt and black pepper to taste
- vegetable oil
- ½ cup chicken or vegetable stock
- ½ cup apricot jam
- 1 tablespoon Dijon mustard
- ½ teaspoon ground ginger
- ¼ cup apple cider vinegar
- 1 tablespoon butter
Instructions
- Sprinkle both sides of the pork medallions with salt and pepper.
- Heat a lidded sauté pan over medium-high heat. Add one tablespoon of neutral vegetable oil to the pan.
- Sear the medallions in the oil until nicely browned on each side, about 3 minutes per side.
- Add chicken or vegetable stock, jam, mustard, ginger, and vinegar to the pan. Bring to a simmer, cover, and simmer over low heat until the internal temperature of the pork is 155-157 degrees F, about 15-20 minutes, depending on your stove.
- Remove the pork to a platter and cover with foil.
- Return the pan to the heat, and turn the heat up to medium-high. Bring to a boil and reduce the sauce until thick and syrupy. Taste and adjust seasonings, if necessary.
- Remove from the heat and swirl in the butter, just until melted. This will enrich the sauce and give it a nice sheen.
- Plate the pork and spoon the glaze over the medallions. You may serve this along with the Pear, Walnut and Goat Cheese Salad. The two will complement each other nicely.