02-22-2005, 05:01 AM
[font "Arial"][size 4][/size][/font]1 pound pork tenderloin
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 scallions, sliced
1/4 teaspoon dry ginger
1 teaspoon wine vinegar
2 teaspoons brown sugar
Dash of hot pepper sauce
Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3 to 4 minutes.
Remove medallions to serving platter. Spoon sauce over.
2 tablespoons butter, divided
1/2 cup dried apricots, chopped
2 scallions, sliced
1/4 teaspoon dry ginger
1 teaspoon wine vinegar
2 teaspoons brown sugar
Dash of hot pepper sauce
Cut tenderloin crosswise into 1-inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium-high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3 to 4 minutes.
Remove medallions to serving platter. Spoon sauce over.