Apricot Glazed Pork Medallions
Easy, simple and flavorful, a perfect dish for a week night dinner. Delicious served with couscous or rice. Add a veggie and you have a complete meal!
Apricot Glazed Pork Medallions (adapted from Food Network, Robin Miller)
1 pound pork tenderloin
salt and black pepper
2-4 teaspoons sesame oil
1-1/4 cups apricot preserves
1/4 cup tamari soy sauce
1 tablespoon bottled minced ginger
Remove fat and silverskin from pork tenderloin. Cut pork into 1/2 inch thick rounds. Sprinkle both sides of medallions, lightly, with salt and pepper.
Heat 2 teaspoons of sesame oil in a large skillet over medium to medium high heat. Add half of pork and sear 2 minutes on each side. Remove pork to dish and repeat with the other half, using 2 more teaspoons of sesame oil.
With pork set aside, add apricot preserves, tamari soy sauce and minced ginger to skillet. Bring to a simmer and simmer for 2 minutes. Add pork medallions, turning to coat pork and simmer for 3 minutes. Do not overcook pork.
Serve pork with sauce over rice or couscous.
cut fat and silverskin off:
mise en place:
searing pork medallions:
pork set aside:
adding pork back in, coating with sauce and simmering:
served with couscous and peas: