Pork Medallions with Cherries and Apricots

 DF, GF

This dish is one that’s the star of the show.  It’s full of so many great textures, flavors, and colors that all it really needs are a couple simple sides.  I chose to pair with a white rice, roasted carrots, and toasted bread.  Yet the best thing I can tell you is that sometimes the best recipes are invented on the fly.

I came home that day with no real plan in place.  I knew I had to do something with the pork, and just starting looking through my pantry for ideas.  I’ve had pork with dried fruit before, so I knew that would be good, but not enough to stand on its own.  It needed a sauce, and the last minute addition of almonds was a crunch I wasn’t sure it needed, but it was certainly the right choice.

So next time you’re not sure what to make, look to your pantry.

pork with cherries and apricots

Pork Medallions with Cherries and Apricots
1 large pork tenderloin
2 tbs sugar
1 tbs salt
1/2 tsp chinese five spice powder
3 scallions, chopped
10 dried cherries, chopped
6 dried apricots, chopped
1 tbs balsamic vinegar
1/2 tbs flour
1 c chicken broth
1/2 c almonds, chopped

The night before combine pork tenderloin, sugar, and salt in a large resealable plastic bag with enough water to cover the pork.  When you are ready to cook the next day remove the pork to a plastic cutting board and use paper towels to dry the meat.  Heat a large skillet with olive oil over medium high heat.  Cut the pork tenderloin into 1-inch medallions, then season with chinese five spice powder. Sear the pork medallions for 2-3 minutes per side or until browned but not yet cooked through.  Remove to plate and set aside.  Add scallions, dried cherries, and dried apricots; cook for 2 minutes.  Add balsamic vinegar to scrape the brown bits off the bottom of the pan.  Add 1/2 tbs flour combining with scallions mixture.  To make sauce whisk in chicken broth then reintroduce pork.  Cook until sauce thicken and pork is cooked thoroughly.  Top with chopped almonds and serve.

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