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

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 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-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.

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

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 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 PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).