Apricot-Rosemary Pork Medallions

By ccavaletti

Ingredients

• 2 pork tenderloins (about 1 lb each)
• 1/2 c seasoned bread crumbs
• 2 Tbsp olive oil
• 6 c fresh broccoli florets
• 2/3 c apricot preserves
• 1/4 c white wine or chicken broth
• 2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
• 1/2 tsp salt
• 1/8 tsp pepper
• 5-1/3 c hot cooked brown rice

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Cut each tenderloin crosswise into eight 1-inch slices.

Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere.

In a large nonstick skillet, heat olive oil over medium heat. Add the pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145º.

Meanwhile, in a large saucepan, place a steamer basket over 1 inch of water. Place broccoli in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 4-6 minutes or until tender.

In a small saucepan, mix preserves, wine, rosemary, salt and pepper. Cook and stir over medium-low heat 3-5 minutes or until preserves are melted.

Serve with pork, broccoli and rice.

From Taste of Home Magazine.