I love this Apricot Herb Pork Medallion recipe. It has the perfect balance between sweet and heat. I love the taste of chardonnay wine and will use that when making this recipe. It is important when you cook with wine to use something you like to drink. This recipe makes a lot and is perfect for a winter gathering.
Stove Top
Recipe serves: 8
Serving size:
- 3 ounces of pork
- 1/2 cup cooked rice
- 3/4 cup broccoli
Total time: 35 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices.
Pantry & Spices
-
garlic powder
-
olive oil
-
onion powder
-
dried oregano
-
plain bread crumbs
-
red pepper flakes
-
dried thyme
Grocery
-
2 pounds pork tenderloin
-
1/2 dozen eggs
-
1 pound broccoli crowns
-
apricot preserves
-
fresh rosemary
-
1 pound rice
-
14.5 oz chicken broth
Do NOT buy broth if using wine
-
white wine
Do NOT buy wine if using broth
Let's prep!
Ingredients
Prep
Ingredients
| 2 pork tenderloins (2 pounds) |
| 2 teaspoons salt |
| 2 teaspoons ground black pepper |
| 1 cup plain bread crumbs |
| 1/2 teaspoon dried thyme |
| 1/2 teaspoon dried oregano |
| 1/4 teaspoon onion powder |
| 1/4 teaspoon garlic powder |
| 1/2 teaspoon red pepper flakes |
| 1 egg |
| 1 tablespoon water |
| 2 tablespoons olive oil |
| 6 cups broccoli florets |
| 2/3 cup apricot preserves |
| 1/4 cup white wine or chicken broth |
| 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary |
| 1/2 teaspoon salt |
| 1/8 teaspoon pepper |
| 4 cups cooked brown rice |
Prep
- Gather all of your ingredients and measuring tools
- Season each tenderloin with 1 teaspoon of salt and pepper
- Slice each tenderloin into 4 slices and leave on cutting board
- In a bowl add:
- 1 cup plain bread crumbs
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- In a bowl add:
- 1 egg
- 1 tablespoon water
- In a small prep bowl add:
- 2/3 cup apricot perserves
- 1/4 cup of white wine (or chicken broth)
- 2 teaspoons fresh rosemary, minced ( 1/2 teaspoon dried rosemary, crushed)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Chop 1 pound of broccoli crowns and rinse in a colander and set aside.
Let's cook!
- Complete the prep in the prep tab above.
- Cook 2 cups of long grain rice to package instructions.
- Dip each side of the pork in the egg mixture then bread crumbs on each side.
- Heat a pan with 1 tablespoon of olive oil.
- Place water in the bottom of the steamer basket and bring to boil.
- Add 4 slices of pork and cook for 4 to 6 minutes on each side or until temp 145°. Remove from pan and keep warm.
- Place broccoli in steamer basket for 4 minutes until broccoli is tender. Remove from pan and keep warm.
- In a sauce pan add the preserve mixture keeping the heat to medium low. Keep stirring until preserves are melted.
- In the mean time: Add 1 tablespoon of olive oil to pan and add 4 slices of pork and cook for 4 to 6 minutes until temp 145°. Remove from pan and keep warm.
- Serve the pork with the sauce. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 3
