Name: Apricot-Rosemary Pork Medallions
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 2 pork tenderloins (1 pound each) -; 1/2 cup seasoned bread crumbs -; 2 tablespoons olive oil -; 6 cups fresh broccoli florets -; 2/3 cup apricot preserves -; 1/4 cup white wine or chicken broth -; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -; 1/2 teaspoon salt -; 1/8 teaspoon pepper -; 5-1/3 cups hot cooked brown rice -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Apricot-Rosemary Pork Medallions

1. 2 pork tenderloins (1 pound each) -

2. 1/2 cup seasoned bread crumbs -

3. 2 tablespoons olive oil -

4. 6 cups fresh broccoli florets -

5. 2/3 cup apricot preserves -

6. 1/4 cup white wine or chicken broth -

7. 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

8. 1/2 teaspoon salt -

9. 1/8 teaspoon pepper -

10. 5-1/3 cups hot cooked brown rice -

How to cook deliciously - Apricot-Rosemary Pork Medallions

1. Stage

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°.

2. Stage

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.

3. Stage

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.