March 08, 2010

Recipe Review: Apricot Onion Pork

Apricot Onion Pork


  • 1  pound  pork tenderloin, cut into 1-inch slices ( I used boneless sirloin pork chops)
  • 1/2  teaspoon  dried thyme
  • 1/2  teaspoon  salt
  • 2  tablespoons  olive oil
  • 1  tablespoon  unsalted butter
  • 1  onion, thinly sliced
  • 1/2  cup  canned low-sodium chicken broth
  • 2  tablespoons  apricot jam
  • 1  tablespoon  Dijon mustard (I used regular)


Flatten each pork slice to 3/4 inch by placing it between sheets of plastic wrap and pounding it with a meat mallet or rolling pin. Sprinkle both sides of pork with thyme and salt. Warm oil over medium-high heat in a large heavy skillet. Cook medallions, turning once, until well browned on both sides, about 3 minutes total. (Work in batches, if necessary.) Transfer to a plate.
Add butter to pan and melt. Add onion and cook until softened, about 3 minutes. Add broth, jam and mustard and bring to a boil, stirring. Cover, lower heat and simmer until onion is very soft, about 5 minutes.
Return pork to pan, turning to coat with sauce. Cover and simmer until pork is cooked through, about 5 minutes. Transfer pork to a platter, cover with sauce and serve immediately.

Mr. Bear gave this recipe a 5/5, and I did too. This was great. A few steps, but they all come together quickly. Don't be put off if you don't like mustard, Mr. Bear isn't fond either, but still enjoyed this. The sweet and tangy taste went well with the pork.

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