Apricot Glazed Pork Medallions With Roasted Coriander Carrots And Creamy Tahini Swiss Chard Food

APRICOT PORK MEDALLIONS

Steps:

• Pound pork slices with a meat mallet to 1/2-in. thickness. In a large skillet, heat 1 tablespoon butter over medium heat. Brown pork on each side. Remove pork from pan, reserving drippings., Add preserves, green onions, vinegar, mustard and remaining butter to pan; bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, covered, 3-4 minutes to allow flavors to blend., Return pork to pan; cook until pork is tender. Let stand 5 minutes before serving.

APRICOT-GLAZED PORK MEDALLIONS

Steps:

• Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.

APRICOT GLAZED PORK MEDALLIONS WITH ROASTED CORIANDER CARROTS AND CREAMY TAHINI SWISS CHARD

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Thoroughly rinse produce and pat dry. Preheat oven to 375 degrees and prepare a baking sheet with aluminum foil. Stem chard and roughly chop leaves. Roughly chop garlic. Peel carrots and cut into 1" chunks. Stem thyme sprigs. In a small mixing bowl, combine sour cream with tahini and 2 Tbsp. of water. Season with a pinch of salt and pepper. Rinse pork tenderloin and pat dry. Slice pork tenderloin into 1" medallions and season with a pinch of salt and pepper. 2 Cook the Carrots Arrange carrots on baking sheet and drizzle with olive oil. Season with coriander and a pinch of salt and pepper. Roast in oven for 20 minutes or until fork tender and lightly caramelized. 3 Cook the Pork Tenderloin Medallions Heat 1 tsp. of olive oil in a medium pan. Working in two batches, add half of the medallions to pan and sear 4 minutes on first side. Flip medallions, sear for another 3 minutes, then remove to a plate. Drain excess fat from pan and repeat with second batch, removing them to the plate when finished so the pan is empty for the glaze. 4 Finish the Apricot Glaze Add apricot preserves, thyme leaves, ¼ cup of water, and red pepper flakes (to taste - start with a pinch, taste, and add more if desired) to pan, and mix well to combine. Return pork medallions to the pan and bring glaze to a simmer. Cook for 5-6 minutes, turning once, until mixture is thickened, pork medallions are glazed, and a minimum internal temperature of 160 degrees is reached. Remove medallions and any glaze in pan to a clean plate and set aside. Wipe out pan and return to heat. 5 Cook the Chard Heat 1 tsp. of fresh olive oil in pan and add minced garlic and chopped chard. Season with a pinch of salt and pepper and stir often, until leaves begin to wilt, about 2-3 minutes. Toss in sesame seeds, stir to coat evenly, and prepare to serve. 6 Plate the Dish Place a serving of carrots and chard next to the plated pork medallions. Top chard with a drizzle of sour cream-tahini mixture, and dig in!

APRICOT PORK MEDALLIONS

Steps:

• Flatten tenderloin pieces.
• Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
• Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
• Cover and simmer 3 to 4 minutes.
• Add pork and heat through.

APRICOT GLAZED CARROTS

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

APRICOT-GLAZED PORK MEDALLIONS

Steps:

• Slice the Pork in about 1/2 thick slices and add Salt and Pepper to both sides for seasoning. Chop the ginger into small pieces.
• Heat Sesame Oil in a large skillet over medium-high heat. Add Pork and sear 2 minutes per side. Add Apricot Preserves, Tamari Sauce, Ginger and bring to a simmer. Simmer 5 minutes, or until Pork cooked through and sauce reduces.
• Once done, serve over rice.

APRICOT-ROSEMARY PORK MEDALLIONS

Steps:

• Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender., In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted. Serve with pork, broccoli and rice.

DELICIOUS APRICOT GLAZED PORK ROAST (CROCK POT)

Steps:

• Mix broth, preserves, onion and mustard in slow cooker.
• Add pork and turn to coat.
• Cover and cook on low 8-9 hours or until done.
• Is good served with steamed broccoli and carrots, baked potato and warm dinner rolls.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.