Pork Medallions with Cherries and Apricots


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.


Honey Mustard and Rosemary Crusted Pork Tenderloin


This recipe is so simple it almost doesn’t even seem like a recipe.  Perfect for a weeknight dinner, but also great on the grill for a cookout with friends.  If you want to grill the pork tenderloin, let meat cook nearly all the way through then baste with honey mustard mixture, otherwise it will burn up before the meat is cooked.  I like it best when served with couscous and peas.

Food 172

Honey Mustard and Rosemary Crusted Pork Tenderloin
2 tbs honey mustard (or 1 1/2 tbs dijon mustard with 1/2 tbs honey)
2 tbs rosemary, chopped
coarse black pepper to taste
1 lb pork tenderloin

Preheat oven to 375 degrees.  Heat olive oil in an oven proof saute pan over high heat.  Mix honey mustard, rosemary, and black pepper then pour over pork tenderloin using hands to spread evenly.  Sear pork tenderloin on all sides in saute pan then place in oven and bake for 20 minutes.  Once out of the oven move pork tenderloin to a cutting board and cover with aluminum foil to allow meat to rest so juices can stay inside the meat, let rest for 10 minutes before slicing.

Pork Tenderloin with Chimichurri


When you’re exhausted at the end of the day and you don’t want to be bothered to make dinner, cook up this recipe.  This chimichurri sauce dresses up the pork tenderloin perfectly for your taste buds, with the food processor doing all the work. This sauce is also great on chicken and steak, if pork isn’t your thing. Versatile and quick, what’s better than that?

Food 145

Pork Tenderloin with Chimichurri
1 lb pork tenderloin
1/2 c parsley
1/4 c cilantro
1 garlic clove
2 tbs red wine vinegar
pinch of red pepper flakes
zest of 1 lime
1/4 tsp chili powder
1/8 tsp cumin
salt and pepper
5 tbs olive oil

Preheat oven to 350 degrees.  Heat 2 tbs olive oil over medium high heat in an oven safe saute pan.  Season pork tenderloin with salt and pepper and sear on all sides in pan, then roast in oven for 20 minutes.  Combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, lime zest, chili powder, cumin, salt and pepper in a food processor.  Pulse until texture resembles a pesto then stream in 3 tbs of olive oil.  Remove to a small bowl and set aside.  Remove pork tenderloin from oven and place on cutting board, cover loosely with aluminum foil and let rest for 10 minutes.  After 10 minutes slice pork tenderloin and dress in chimichurri sauce to taste.