1 pork tenderloin, 1 1/4 to 1 1/2 pounds
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoon brown sugar
Dash hot pepper sauce


1. Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
2. In large skillet heat 1 tablespoon butter over medium-high heat. Brown medallions on both sides, about 2 minutes per side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over and serve.

An elegant-but-easy braised dish featuring tender pork and dried apricots. Serve with rice or noodles to soak up the sauce, and a tossed green salad.

Pork Medallions with Dried Apricots
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