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Apricot-Glazed Pork Medallions Recipe

Apricot-Glazed Pork Medallions

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Average Rating:

Total Reviews: 70

Showing 31-40 of 70

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  • on June 18, 2008

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    Great recipe! Interesting contrast between apricot preserves and bottled ginger. Will make again. Served with rice.

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  • on June 13, 2008

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    I used sugar-free apricot preserves to keep it more figure-friendly, and I omitted the pickled ginger (3 supermarkets, couldn't find it. It was still so delicious and so tender you could cut it with a fork. I made it with brown rice and stir-fried Chinese veggies...family loved it!

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  • on June 10, 2008

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    Great recipe that takes no time at all to prepare. I made it for the first time lastnight. I invited my mother-in-law over for dinner and we all loved it! I told her that this will be a standard in our house from now on . I can see the apricot-glaze being used with chicken dishes as well. If you haven't already tried it...I HIGHLY recommend it!

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  • on April 01, 2008

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    This was one of the easiest recipes ever, and the taste is just amazing. Even my kids loved it. I brought some leftovers to the office for my coworkers to try and they LOVED it. I've forwarded the recipe to my friends and family in other states.

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  • on February 01, 2008

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    Very simple and great tasting dinner

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  • on December 13, 2007

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    Wow! This recipe was really easy, really cheap and completely delicous! I tried making it with chicken breast instead of pork and it was even better! Thanks Robin!

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  • on November 15, 2007

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    I agree with other reviewers that said they didn't really get a glaze consistency on the sauce - but it still tasted good.

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  • on October 14, 2007

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    This was a great dish, I used turkey breast instead of pork and it was delicious.

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  • on October 13, 2007

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    Very easy and my picky husband and children even ate it!! In fact, my husband asked for more and was disappointed when there wasn't much left! Next time I will thicken the sauce with a little cornstarch, though. That was the one missing ingredient!!

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  • on October 12, 2007

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    As another reviewer, I left the tenderloin whole and cooked it in the oven and my family loved it. Even my son who's first comment was "you know I don't like pork" and then proceeded to eat 4 slices!!! The sauce was a bit too sweet for me so I added some red pepperflakes. Nest time would also add some garlic. Thanks Robin for those morphing recipes.

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Nutrition Facts

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