Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Apricot-Glazed Pork Medallions

Robin Miller

Recipe courtesy Robin Miller

Show: Quick Fix Meals with Robin MillerEpisode: High Five!

Rated: 5 stars out of 5Rate itRead users' reviews (63)

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
15 min
Total:
25 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds
  • Salt
  • Ground black pepper
  • 2 teaspoons sesame oil
  • 1 1/4 cups apricot preserves
  • 1/4 cup tamari sauce
  • 1 tablespoon chopped pickled ginger

Directions

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.

Next Recipe

More recipes? Try these recommendations:

Picture of Apricot-Glazed Pork Medallions Recipe

Photo: Apricot-Glazed Pork Medallions

Similar Recipes

Recipe Collections

View all 8 Asian Collections

Read more Comments & Reviews (63)

Comments & Reviews

  • recipe Apricot-Glazed Pork Medallions
    Marge Cincinnati, OH 03-15-2010

    Flag

    Love it!

    Rated: 5 stars out of 5
    This is a staple in my house. I often just use boneless pork chops. Serve it with white rice.
  • recipe Apricot-Glazed Pork Medallions
    Eileen Mayfield, PA 03-08-2010

    Flag

    Easy Great Meal

    Rated: 5 stars out of 5
    This recipe is excellent. Very easy to make. I would recomment it to everyone. No leftovers with this one!!
  • recipe Apricot-Glazed Pork Medallions
    David Swansboro, NC 01-31-2010

    Flag

    Loved It!

    Rated: 5 stars out of 5
    We loved this dish. Very simple to make with lots of flavor. I found everything we needed expect the ginger at the local... grocery store, so i just left it out altogether. Turned out great! Will make it again.Read more
  • recipe Apricot-Glazed Pork Medallions
    Angela Georgetown, IL 11-23-2009

    Flag

    With a few minor adjustments

    Rated: 5 stars out of 5
    this recipe was fantastic. Substituted canola oil in place of sesame oil. Substitued the apricot with an orange... marmalade. Substituted tamari sauce with soy sauce (couldn't find the tamari sauce at my local grocery store) And I did not have any pickled ginger so I used a sprinkle of ground ginger. Turned out beautifully and tasted divine! I enjoyed the basic recipe, even though I did substitue so many things.Read more
  • recipe Apricot-Glazed Pork Medallions
    Jennifer Chagrin Falls, OH 01-04-2009

    Flag

    Great flavor

    Rated: 4 stars out of 5
    I was looking for a way to jazz up a plain pork tenderloin this will be a new go-to dish. Great flavor and easy. We didn't... have the pickled ginger so we used some fresh ginger in its place. I simmered the seared pork in the sauce just a bit longer to ensure it was cooked through. It's a sweeter sauce so if you don't care for sweet and savory dishes, this may not be for you. We served it with a mixture of lentils and saffron rice. Would recommend this dish. Read more
  • recipe Apricot-Glazed Pork Medallions
    D Hightstown, NJ 12-06-2008

    Flag

    Not a 5 Star Recipe

    Rated: 3 stars out of 5
    Compared to many other recipes from foodtv, this recipe just can't be 5 Stars. Its a very simple, ok to good recipe that... actually needs several adjustments. The measurements make this recipe terribly sweet: way too much apricot preserves. I also went with fresh ginger and a little rice wine vinegar instead of the pickled ginger. I'd also recommend cooking in vegetable oil and adding the dark sesame oil to the pork once its done cooking. I have heard a chef say that dark sesame oil should always be added after cooking is complete.Read more
Flag This Review?Close

Please sign in to flag this review.

Not a member? Register now.

Advertisement
Advertisement

Nutrition Facts

Nutritional Analysis
Per Serving
 
Calories
425
 
Total fat
6g
 
Saturated fat
2g
 
Cholesterol
74mg
 
Sodium
1152mg
 
Carbohydrates
66g
 
Protein
26g
 
Fiber
0g