APRICOT PORK MEDALLIONS
There's nothing we love more than a great pork dish for supper in our house and this recipe is up there with the best of them. I find that apricot preserves gives the pork just the right amount of sweetness without being cloying. -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.
Nutrition Facts : Calories 266 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 89mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
APRICOT-GLAZED PORK MEDALLIONS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.
Nutrition Facts : Calories 425 calorie, Fat 6 grams, SaturatedFat 2 grams, Cholesterol 74 milligrams, Sodium 1152 milligrams, Carbohydrate 66 grams, Protein 26 grams
PORK MEDALLIONS WITH APPLE-APRICOT CHUTNEY
Make and share this Pork Medallions With Apple-Apricot Chutney recipe from Food.com.
Provided by Lorrie in Montreal
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle both sides of the pork pieces with some of the salt and pepper.
- Set aside.
- To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
- Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
- Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
- Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
- Remove the mixture from the skillet and set aside.
- Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
- Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
- Remove the pork from the skillet and set aside to keep warm.
- Return the apple mixture to the skillet and add the remaining apple juice.
- Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
- To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
- Serve hot.
SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
- Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
- Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
- Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.
APPLE-APRICOT CHUTNEY
I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.
Provided by Lennie
Categories Chutneys
Time 50m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
- Over high heat, bring to a boil.
- Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
- Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
- Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
- Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!
Nutrition Facts : Calories 656.7, Fat 0.6, SaturatedFat 0.1, Sodium 301.7, Carbohydrate 170.2, Fiber 7.9, Sugar 155.3, Protein 3.4
APRICOT-GLAZED PORK MEDALLIONS
I got this recipe off of the food network, and my wife LOVED it. It's an amazing dish, really simple, and feeds a lot of folks. We made this with Rice and added some broccoli and everyone enjoyed it.
Provided by lee6248
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the Pork in about 1/2 thick slices and add Salt and Pepper to both sides for seasoning. Chop the ginger into small pieces.
- Heat Sesame Oil in a large skillet over medium-high heat. Add Pork and sear 2 minutes per side. Add Apricot Preserves, Tamari Sauce, Ginger and bring to a simmer. Simmer 5 minutes, or until Pork cooked through and sauce reduces.
- Once done, serve over rice.
APRICOT-ROSEMARY PORK MEDALLIONS
I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.
Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.
APRICOT PORK MEDALLIONS
Make and share this Apricot Pork Medallions recipe from Food.com.
Provided by Dancer
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Flatten tenderloin pieces.
- Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
- Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
- Cover and simmer 3 to 4 minutes.
- Add pork and heat through.
PORK MEDALLIONS WITH SAUTEED APPLES
Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.
Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges
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