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Apricot-Glazed Pork Medallions Recipe

Apricot-Glazed Pork Medallions

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on April 05, 2007

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    Need I say more?

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  • on April 05, 2007

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    Made this tonight and there's no way it takes only l5 minutes, especially if you are waiting for the sauce to thicken. Ended up taking the meat out of the pan so it wouldn't dry out and added more cornstarch even though I had mixed some in with the preserves and tamari sauce in the beginning. I didn't have the sesame oil but used hazlenut oil which was delicious and also added a couple drops of hot sauce. Except for the matter of timing, this recipe is very tasty!

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  • on April 04, 2007

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    The flavor was alright, but cutting a pork tenderloin which I cut 3/4 of an inch, it only took 2 minutes to cook. So there was no glazing. Next time I would make the sauce and boil it down so it would thicken up, and then put the pork in on a real high heat. Pork Tenderloin if cooked too long is dry.

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  • on January 21, 2007

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    This was an absolutely fabulous recipe. I could not believe how good the sauce tasted. Since I don't eat pork, I made the recipe twice, first using tofu and later chicken breasts. Both were amazing.

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  • on January 06, 2007

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    I made this on a week night after a long day at work. It was quick and easy. Instead of apricot preserve I used apricot jalapeno jam. It gave the dish a sweet, spicy asian flavor. I served it with rice and also thickened the sauce with corn starch as recommended by other reviewers. My family thought it was delicious and we will definitly have it again

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  • on January 04, 2007

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    We made this last night - the ingredient list was easy, but the pork was way too sweet; we didn't notice a tang from either the ginger or the tamari sauce. Though it did cook quickly, it still didn't win family approval.

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  • on January 03, 2007

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    I actually had dinner made, on the table, kids having eat (yes, they loved it and are so picky and cleaned up in under an hour. Yes, I got home from work and had an extremely homemade dinner on the table in 30 minutes. It took longer to make the rice I served it over than this fabulous dish. Definitely recommend it.

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  • on January 02, 2007

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    this was awesome. I did, however, make some adjustments due to my own taste. A while back I made Robin's peppercorn steak with a similar sauce, and it was a bit too sweet for my taste. So this time, I used Hot Pepper Peach Preserves (Robert Rothschild Farms and it was perfect! Also, the sauce never did reduce/thicken, so at the end I whisked in a Tablespoon of guar gum (you could use cornstarch, which made it that perfect "chinese sauce" consistency.

    Served with green beans, brown rice and home made egg rolls.

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  • on January 02, 2007

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    MY HUSBAND GAVE ME 12 OUT OF 10 ON THIS ONE; IT WAS SO TASTEY AND QUICK TO MAKE. THERE IS ENOUGH SAUCE FOR TWO LBS. OF TENDERLOIN. I DIDN'T HAVE SESAME OIL SO I USED OLIVE OIL AND STILL TURNED OUT GREAT. I WILL USE SESAME OIL THE NEXT TIME BECAUSE I LOVE THE FLAVOUR IT IMPARTS. I DID THICKEN THE SAUCE WITH A HEAPING TSP. OF CORN STARCH AND SOME WATER. I SERVED IT OVER SOME STIR-FRIED RICE. IT WAS OUT OF THIS WORLD !!

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  • on January 01, 2007

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    This was a wonderful reciepe.. easy to make and all enjoyed from the 2 year old to the 72 year old. I served this with Jasmine rice and the steamed green beans... it was awesome

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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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