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Pork medallions with apricot and mustard sauce

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Ingredients for 2 servings:

  • 200 g apricot(s)
  • 1 large onion(s)
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 1 tbsp white wine vinegar or lemon juice
  • 65 g mustard, medium hot
  • 65 g sweet mustard
  • 6 pork medallions
  • 1 garlic clove(s)
  • Salt
  • pepper
  • rosemary
  • Paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Peel the onions and finely dice. Then roughly dice the apricots. Sauté the onions in a pan with 1 tablespoon of oil until translucent. Add the diced apricots and sprinkle with the sugar. Deglaze with the vinegar, then cook for about 5-7 minutes. Remove from the heat and mix with both mustards once everything has cooled. Adjust seasoning if desired. Season the medallions with salt and pepper and fry in a pan with 1 tablespoon of oil. Fry the rosemary and garlic. Serve the meat with the mustard. We had croquettes as a side dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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