PORK MEDALLIONS WITH APRICOT-ORANGE SAUCEOne of the leanest part of the pork is the tenderloin that is why it is my husband's favorite. This recipe calls for sliced pork tenderloins but I prefer whole tenderloins since this keeps it moist. I brown the sides of the whole tenderloin on the stove top and finish cooking it in the oven at 350F. The roasting time depends on the size of the pork tenderloin. I use a meat thermometer and cook the tenderloin until the internal temperature reaches 165F. I usually serve roast pork with homemade applesauce or apple compote. I saw this recipe from Cooking Light magazine and decided to try it. Each serving (2 slices) has 236 calories. If you don't have dried apricot, you can substitute fresh apricots, peaches or nectarines. The sauce was a little tart for my family's taste so I added a teaspoon or so of sugar.
1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped
-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.
- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.
- Serve sauce over pork.
SUBSCRIBE BY EMAIL HERE
1 tbsp olive oil
1 lb pork tenderloin, cut into 1-inch thick slices
1/2 tsp salt
1/4 tsp black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tsbsp orange juice
2 tsp minced garlic
1/8 tsp black pepper
1 tbsp flat-leaf parsley, chopped
-Heat 2 tsp oil over medium-high heat. Season pork with salt and pepper. Fry pork and cook for 3 min. or until browned. Remove from pan and keep warm.
- Heat remaining 1 tsp oil in pan. Add the onions, saute until tender. Stir in apricots, chicken broth, orange juice and garlic; bring to boil. Cook until the sauce is slightly thickened. Remove from heat and stir in parsley.
- Serve sauce over pork.
SUBSCRIBE BY EMAIL HERE
This looks amazing. Now I am hungry :)
ReplyDeleteThis looks delish miss babette, do you still have left over there lol.
ReplyDeleteBarbs, Babette's Feast is ongoinbg with you. I am off to Indonesia soon to see that coun try. I am droolinbg over the pork medallions. I want to o to your house to eat.
ReplyDeleteI have a busdriver friend from Bohol, and he wants me to come over for dinner. Says his asawa prepares marvelous filipino food.
wow, nakakagutom talaga dito. ang sarap ng mga luto mo mareng barb.. pwede ka na mag open ng restaurant:)
ReplyDeletelove sweet and pork :D ! Apricot-orange sauce, the first time I have of heard this. This is worth a try, thanks Barbs !
ReplyDelete