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Pork Medallions with Apricot Glaze Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Servings: 2 servings


  • 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


  • Sprinkle both sides of the pork medallions with a little salt and pepper.
  • Heat a lidded sauté pan over medium-high heat. Add 1 tablespoon 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 a bit and give it a really 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.