Apricot Pork Medallions

[Chef Terry]

I have cooked this recipe for my clients hundreds of times, and is one of my most favourite, I hope you enjoy!!!?


* Exported from MasterCook *

Apricot Pork Medallions

Recipe By :Terry Henderson
Serving Size : 4
Amount Measure Ingredient
------- ------------ --------------------------------
1 pound Pork Tenderloin -- sliced into 1-inch slices
1 tablespoon butter
1 teaspoon butter
1/2 cup apricot nectar
2 sliced green onions
1/4 teaspoon dried mustard
1 tablespoon cider vinegar

Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap.
Melt 1 tablespoon butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, nectar, onion, mustard
and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.

Serving Ideas : serve with fresh vegetables and a plain simple rice, also goes really nicely with Rosemary herb roasted potatoes.
NOTES : A very simple dish to make

[cjs]

Good flavors, Terry - I'm going to play with this at work, I've been trying to get a fast fruit sauce for the Pork Loins and this sounds right up my alley.

[Roberto]

Looks delicious Terry - As it happens Dottie keeps apricot nectar on hand for a favorite Pistachio cake she makes quite often, and I keep tenderloins around for Garlic and onion plastered Roasted tenderloin with Veggies - So maybe tonight we'll try this out - Absolutely sounds great!

Roberto

[Lorraine]

It does sound delicious. I bought the apricot nectar for Bisteeya, but I'll try this one instead. Thanks, Chef Terry !!
With all the great pork recipes flying around, is there anyone else thinking of buying pork futures???

[cjs]

good thot, you little banker lady you!!!

[Chef Terry]

The nectar I use is from a company called "Black Bear" they are based in Vancouver, it is available in most stores, if you cannot find nectar use a good apricot jam!! or jelly, you may have to thin it out a little.

[Lorraine]

I can buy the apricot nectar at my local grocery store. Great taste. I always keep some on hand.

[Saltyknees]

Made this last night. All I can say is: Oh, mygod !!
This was awesome.
It paired very nice with the baked squash I had.
The g/f loved it so much ... she usually eats like a bird but she was all over this.
Many thanks to one and all, especially Lorraine who guided me to where I could find the nectar !!
Cheers !!

[Lorraine]

Don't ya love it when a dish turns out great !!!!

[Saltyknees]

I do indeed, Lorraine. However, I think this recipe set a benchmark for pairings ...
On the other hand, the "fringe benefits" of the efforts were spectacular.
Thanks again for your help. Now I am off to search for an idea for tonight ....

[Chef Terry]

Have entered this recipe into a competition, should find out by Jan 11th if I made it through the first round, (based on recipe and photos) if I do, I will be cooking in the second round in London in Feb!! 1st prize is a trip to the NRA food show in Chicago!!!!!! whoo...hoo....always wanted to go!!

[firechef37]

Good luck Chef...this was first posted before my days here. Glad you posted an update. Great looking recipe. Will have to give this one a shot being in Iowa Pork Country...

[ChefJune]

Good luck Chef...this was first posted before my days here. Glad you posted an update. Great looking recipe. Will have to give this one a shot being in Iowa Pork Country...

It's a winner! :chef_grin:

Good luck, Terry. Happy New Year. Nice to see you.

[Chef Terry]

Hi June
Thanks very much for that, and a happy new year to you too!!
Hope you had a great Christmas, I see your recipes will be heading for the hall of fame shortly!!!
Congrats
Kind regards
Terry

[CRANBERRYSIX]

Chef Terry,
A question:
Can we use Jumex brand Aptricot Nectar with this recipe ?
We use the Jumex Peach Nectar with our baked chicken and it turns out fine....thanks .....Julie & family