APRICOT-ROSEMARY PORK MEDALLIONS

Apricot-Rosemary Pork Medallions image

I needed to use pork tenderloin from my fridge, but I didn't want to wait for it to roast. I tried this, and it was not only quick but my family loves it. You can play with different preserves to make your favorite flavors. -Mildred Lynn Caruso, Brighton, TN

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 10

Previous Next

Ingredients

2 pork tenderloins (1 pound each)
1/2 cup seasoned bread crumbs
2 tablespoons olive oil
6 cups fresh broccoli florets
2/3 cup apricot preserves
1/4 cup white wine or chicken broth
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
5-1/3 cups hot cooked brown rice

Steps:

Cut each tenderloin crosswise into eight 1-in. slices. Place bread crumbs in a shallow bowl. Dip pork slices in crumbs, patting to help coating adhere. In a large nonstick skillet, heat oil over medium heat. Add pork in batches; cook 3-4 minutes on each side or until a thermometer reads 145°., Meanwhile, in a large saucepan, place steamer basket over 1 in. 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.

Nutrition Facts : Calories 404 calories, Fat 9g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 321mg sodium, Carbohydrate 53g carbohydrate (12g sugars, Fiber 4g fiber), Protein 28g protein.