Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Sunday, January 29, 2012

Pork Medallions with Apricot Cream Sauce

Pork tenderloin is my favorite cut of pork.  Cutting the pork into medallions and sauteing them is a quick and easy way to prepare them.  I served this dish for dinner tonight with couscous and brussel sprouts with garlic and olive oil (posted January 19, 2012 on this blog).  Full disclosure:  each of my three children pushed the apricots off to the side and refused to eat them, but they all wanted second helpings, and wished for more after the meat was all gone!  I think the apricots and orange juice give the sauce a nice flavor.

Serves 4-5

1 pork tenderloin, about 1 ½ lbs.
salt, pepper and garlic powder to taste
canola oil
1 shallot, chopped
2 TBS orange juice
12 dried apricots, diced
2 cups heavy cream
¼ tsp vanilla bourbon infused sea salt (use plain sea salt if you don’t have this kind)
pinch dried thyme
pinch dried rosemary

Trim fat from pork tenderloin, then cut horizontally into medallions about 1-2” thick.  Cover medallions with wax paper and then pound flat with meat pounder or cast iron skillet.  Sprinkle both sides of medallions with salt, pepper and garlic powder.  Heat canola oil in large skillet over medium-high heat.  Saute pork medallions for a couple of minutes on each side, until golden brown, in batches.  Place cooked medallions on a plate and cover with foil to retain heat while cooking sauce.  After all pork medallions are removed from skillet, add a little more oil to skillet and add chopped shallots, stirring for a minute or two.  Add dried apricots and orange juice and stir together with shallots.  Add heavy cream and boil until reduced to a thick sauce, stirring occasionally.  Reduce heat to low.  Add sea salt, thyme and rosemary and stir.  Pour juices from pork on plate back into pan sauce and stir.  Add pork medallions back into pan and spoon sauce over them.  Heat for a minute or two.  Serve.

1 comment:

  1. i've enjoyed cooking with orange juiced meats for a million years. but i haven't tried apricots with it. sounds good! dana just pureed our dried apricots, added spicy honey (from peru) and then dried em on the dehydrator to make fruit leather. i could probably still use THAT to make the sauce... :-) thanks for the idea!