Honey-Glazed Apricot Pork Medallions
Savor the delightful balance of savory and sweet in this Honey-Glazed Apricot Pork Medallions recipe. Tender slices of pork tenderloin are sautéed to perfection and then coated in a luscious apricot jam sauce combined with fresh green onions and a hint of mustard. Quick to prepare, this dish is perfect for weeknight dinners or special gatherings. Serve this scrumptious medley over a bed of rice or alongside roasted vegetables for a complete meal that your family will love. Enjoy the comforting flavors and the beautiful presentation that this dish brings to your dining table.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
pork tenderloin
1 lb (sliced into 1-inch medallions)
butter
1 tablespoon (divided)
apricot jam
1/2 cup (n/a)
green onions
2 (sliced)
dried mustard
1/4 teaspoon (n/a)
cider vinegar
1 tablespoon (n/a)
Instructions
1
Begin by flattening each slice of pork tenderloin with the flat side of a meat mallet until they are about 1/2 inch thick. This will ensure even cooking and tenderness.
2
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Once the butter is foamy, add the pork medallions to the skillet in a single layer.
3
Sauté the pork for about 2 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). Once done, remove the pork from the pan and set aside on a plate.
4
In the same skillet, add 1 teaspoon of butter, apricot jam, sliced green onions, dried mustard, and cider vinegar. Stir the mixture well to combine.
5
Cover the skillet and let the sauce simmer for 3 to 4 minutes. This allows the flavors to meld and the sauce to thicken slightly.
6
Return the cooked pork medallions to the skillet, coating them in the sauce. Heat through for an additional 1-2 minutes until warm.
7
Serve the apricot-glazed pork medallions immediately, drizzled with extra sauce, and enjoy with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in Honey-Glazed Apricot Pork Medallions?
The recipe uses 1 lb of pork tenderloin sliced into 1-inch medallions.
How thick should the pork medallions be after flattening?
The pork medallions should be flattened with a meat mallet until they are approximately 1/2 inch thick.
What is the recommended internal temperature for the pork?
The pork should reach an internal temperature of 145°F (63°C) to ensure it is cooked through and safe to eat.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What ingredients make up the apricot glaze sauce?
The sauce consists of apricot jam, sliced green onions, dried mustard, cider vinegar, and a small amount of butter.
How long should I sauté the pork on each side?
Sauté the pork medallions for about 2 minutes per side until they are golden brown.
How much apricot jam is required for the glaze?
The recipe calls for 1/2 cup of apricot jam.
What type of vinegar is used in this dish?
One tablespoon of cider vinegar is used to add a hint of tanginess to the glaze.
How many green onions are needed?
The recipe requires 2 green onions, which should be sliced.
What is the purpose of flattening the pork?
Flattening the pork ensures even cooking and helps maintain tenderness throughout the sautéing process.
How long does the sauce need to simmer?
The sauce should simmer covered for 3 to 4 minutes to allow the flavors to meld and the mixture to thicken.
Can I use dried mustard in this recipe?
Yes, the recipe specifically calls for 1/4 teaspoon of dried mustard.
What side dishes go well with these pork medallions?
It is recommended to serve this dish over a bed of rice or alongside roasted vegetables.
Is the butter added all at once?
No, the 1 tablespoon of butter is divided: some for sautéing the pork and 1 teaspoon for the sauce base.
Should the skillet be covered while making the sauce?
Yes, the instructions state to cover the skillet while the sauce simmers for 3 to 4 minutes.
What heat setting should I use to sauté the pork?
The pork should be sautéed over medium-high heat.
How do I incorporate the pork back into the sauce?
After the sauce has simmered, return the medallions to the skillet and coat them, heating for an additional 1-2 minutes.
What is the flavor profile of this dish?
It features a sweet and savory balance with a luscious, fruity glaze and a hint of spice from the mustard.
How many ingredients are in this recipe in total?
There are 6 main ingredients: pork tenderloin, butter, apricot jam, green onions, dried mustard, and cider vinegar.
Can this be considered a quick dinner option?
Yes, it is tagged as a 'quick dinner' and 'easy recipe' because the cooking times for the pork and sauce are very short.
What do I do if I don't have a meat mallet?
You can use the bottom of a heavy skillet or a rolling pin to flatten the pork slices to the desired thickness.
Is this recipe suitable for a family meal?
Yes, it is specifically described as a scrumptious medley that the whole family will love.
How should the pork tenderloin be prepared before flattening?
It should be sliced into 1-inch thick medallions before being flattened.
What should the butter look like before adding the pork?
The butter should be melted and foamy before you add the pork medallions to the skillet.
Should the pork be cooked in a single layer?
Yes, adding the medallions in a single layer ensures they brown properly rather than steaming.
What tool is best for checking the pork's doneness?
A meat thermometer is the most reliable tool to ensure the internal temperature reaches 145°F.
Can I make this for a special occasion?
Absolutely, the description notes it is perfect for both weeknight dinners and special gatherings due to its beautiful presentation.
Is there a specific way to serve the sauce?
The recipe suggests drizzling the extra sauce over the medallions immediately before serving.
What is the primary fruit flavor in the glaze?
The primary fruit flavor comes from the apricot jam.
How much dried mustard is used?
The recipe calls for 1/4 teaspoon of dried mustard.