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:

sauce simmering:

adding pork back in, coating with sauce and simmering:

served with couscous and peas: