Pork Medallions with Apricot-Orange Sauce

  • carolfitz Posted: 09/16/10
    Worthy of a Special Occasion

    Picked this because we had everything on hand and it was a "superfast" recipe. Cooked the onions/apricots while the pork was browning, which made it even quicker to finish. Not bad.

  • Papergirl Posted: 12/13/08
    Worthy of a Special Occasion

    I've served this several times to friends and family and I get continual raves and frequent re-requests. I often make the sauce ahead of time so the tenderloin is the only cooking I'm doing at the end.

  • leverett97 Posted: 01/15/09
    Worthy of a Special Occasion

    We thought the combination of sweet and savory was fantastic. And it's so nice to be able to use fruit in the middle of winter. We'll definitely make again.

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