Fruity Pork Medallions

5 from 3 votes
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 125 g Soft apricots, dried
  • 350 g Pork tenderloin
  • 2 cl Cognac
  • 1 tbsp Cold pressed olive oil
  • Salt and pepper from the mill
  • 0,5 tsp Thyme, dried
  • 1 toe Garlic
  • 1 tbsp Ghee or clarified butter
  • 75 ml Whipped cream
  • Freshly grated ginger
  • 1 Cooking bag Spelled like rice or rice


  • Soak the soft apricots in water for a few hours. Prepare a marinade from the cognac, olive oil and the spices. Cut the pork tenderloin into medallions. Brush these with the marinade and marinate for 2-3 hours.
  • Cook spelled like rice or normal rice in salted water according to the instructions on the packet. Steam the soft apricots in the soaking water for about 15 minutes until they are soft. At the same time, heat some oil in a pan and fry the medallions with the marinade on both sides for about 15 minutes. Salt and pepper. Then take it out and keep it warm. Now put the apricots in the frying stock with the cooking liquid. When the liquid has boiled down a little, stir in the cream, grate the ginger and season again with salt and pepper.
  • Arrange the spelled on plates, place the meat slices on top and decorate the apricots around them. Drizzle with the sauce and let it taste good.
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Written by John Myers

Professional Chef with 25 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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