A tasty pork tenderloin recipe with an easy mustard and apricot preserves sauce. Serve this pork with rice or potatoes.
Ingredients:
- 1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
- 1 tablespoon olive oil
- salt and pepper
- Cajun seasoning
- 1 cup apricot preserves, sugar free, if desired
- 2 tablespoons white wine vinegar
- 4 tablespoons Creole mustard or a spicy bold or Dijon mustard
- 1 tablespoon soy sauce
Preparation:
Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet (you might have to work with 2 to 3 batches) in one layer and sauté over medium-high heat for about 3 minutes on each side, until browned. Remove pork to a plate and repeat with remaining pork.
Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.
Serves 6.
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