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Author Notes: We eat a lot of pork. It is low fat, relatively inexpensive and delicious. The inspiration for this recipe came from my desire to satisfy my granddaughter's love of chicken tenders without the fatty chicken tenders from ...(you know where) . The sauce is more adult. I have many apple trees on my property...a few are some kind of heirloom apple that is over 100 years old...there were vineyards and farms here 100 years ago. Then a friend gave me the most gorgeous box of dried apricots...spectacular orange jewells! I had to use them . —dymnyno
Apple cider- apricot reduction
4 dried apricots(4 oz)
1/2 cup diced onion
1 cup apple cider vinegar
2 cups apple cider
1 tablespoon dijon mustard
- Finely chop the apricots
- Finely chop the onions
- In a saucepan add 2 tbs olive oil or butter and sautee onions.
- Add the apricots, apple cider vinegar and apple cider and reduce until it thickens (about 20 to 30 minutes). Swirl the dijon mustard into the reduction until completely mixed.
1 to 2 lbs pork tendrloin
1 cup flour
2 eggs, beaten
2 cups dry bread crumbs, like Panko
1/2 cup oil and butter
- Cut pork tenderloin into 1 1/2 inch medallions
- In three bowls: 1) flour, 2) egg, 3) bread crumbs
- Dredge medallion in flour, then egg, then bread crumbs.
- Repeat with all medallions.
- Saute' medallions until golden brown and hold in a warm oven (140) until the sauce is finished.
- Arrange medallions on plate and spoon the sauce over them.
- This recipe was entered in the contest for Your Best Pork with Cider