1 pound pork tenderloin
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoons brown sugar
Dash hot pepper sauce
Servings: 4
1. Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side.
2. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over.
Preparation Time: 15 minutes
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 green onions, sliced
1/4 teaspoon wine vinegar
2 teaspoons brown sugar
Dash hot pepper sauce
Servings: 4
1. Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand. Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side.
2. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions to serving platter, spoon sauce over.
Preparation Time: 15 minutes