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Apricot Pork Medallions

4 servings

1 cup quick-cooking rice
3/4 pound pork tenderloin, or 3/4 pound boneless pork chops
1 tablespoon butter or margarine
1 16 oz. can apricot halves in syrup, or peach halves in syrup
1 tablespoon cornstarch
1/4 cup plum jam, or currant jelly
2 tablespoons white wine vinegar
2 green onions, sliced
 

Cook rice according to package directions.
Meanwhile, trim separable fat from pork.
Cut into 3/4-inch slices. With a meat mallet
pound each slice between plastic wrap to
1/2-inch thickness.

In a large skillet cook pork in margarine over
medium-high heat for 4 to 6 minutes or till
no longer pink, turning once. Remove pork
from skillet. Keep warm.

Meanwhile, for sauce, drain apricots, reserving
2/3 cup of the juice. Set juice aside.
Cut apricot pieces in half. In a small saucepan
stir together reserved apricot juice and cornstarch.
Stir in plum jam or currant jelly and vinegar.
Cook and stir over medium heat till thickened
and bubbly. Cook and stir for 2 minutes more.
Stir in apricots. Heat through.

Divide rice among 4 dinner plates.
Top with pork medallions.
Spoon sauce over pork. Sprinkle with green onions

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