Wednesday, January 30, 2008

Apricot glazed pork medallions

I discovered this recipe on the Food Network last week, and added it to my menu for the week. It has a slightly Asian twist and is super-easy and delicious! My parents and brother came over to help us enjoy them. We ate them with fresh stir-fried green beans and some steamed rice {per suggestion of the Food Network. Such lovely colors on one plate!}.

Apricot Glazed Pork Medallions
{with my tweaks, since I didn't use the exact recipe. See the original here}

1 lb Pork Tenderloin cut into 1/2" thick medallions {I actually ended up using a pork loin roast}
2 T. Sesame Oil
2 T. Minced Ginger or 1 T. Ginger Powder
1 1/4 c. Apricot Preserves {18 oz. jar}
2 T. Tamari Sauce {I used some generic stir-fry sauce instead}

Heat sesame oil in medium sauce pan. Sear pork medallions. Salt and pepper to taste.
Add ginger into the sesame oil and pork loin juice mixture and cook for about 30 seconds. Spoon apricot preserves over and add tamari sauce. Bring to a simmer and simmer for about 3-5 minutes or until meat is cooked to desired wellness.

1 comment:

Jennifer said...

Nice work, bedeut. That's simple enough, even I could make it.