Pork Medallions w/ Apricot Brandy Sauce

This is a meal that has a lot of interesting flavors going on. First you are marinating dried apricots and figs in brandy, then rubbing the pork medallions with a cumin-ginger spice combo.

Some years ago I became interested in using the cumin spice. If you have not yet tried it, the flavor is very distinctive. It could be described as slightly bitter and warm with strong, earthy notes. Cumin is an essential ingredient not only in Mexican and Southwest-inspired dishes but in the more trendy foods of North Africa, India and the Middle East. This delicate looking annual plant has slender branched stems. It is fast growing, with tiny white flowers that yield the cumin seeds. Farmers have to manually harvest the seeds by pulling the whole plant out of the ground and thrashing the seeds off of the plant onto a sheet. They are then sun-dried and hand sifted over a screen to separate out stems and twigs.

Although you need very little cumin in most recipes, it gives a great flavor. Like most spices, you must develop a taste for it to really enjoy it.

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Pork Medallions w/ Apricot Brandy Sauce

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Rating: 5
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Course

Main Dish

Cuisine

American, European, Middle Eastern, Moroccan

Servings

MetricUS Imperial

Ingredients

• 170 grams dried figs
• 100 grams dried apricots, halved
• 1/3 cup apricot brandy OR apple juice
• 1/2 tsp cardamom
• 1/4- 1/2 tsp cumin
• 1/4 tsp ground ginger
• 1/2 tsp salt
• freshly ground black pepper
• 454 grams pork tenderloin, sliced into medallions
• 1 Tbsp olive oil
• 2 Tbsp butter,
• 1 large onion, sliced
• 1 cup chicken broth

Course Main Dish Cuisine American, European, Middle Eastern, Moroccan Servings MetricUS Imperial Ingredients 170 grams dried figs 100 grams dried apricots, halved 1/3 cup apricot brandy OR apple juice 1/2 tsp cardamom 1/4- 1/2 tsp cumin 1/4 tsp ground ginger 1/2 tsp salt freshly ground black pepper 454 grams pork tenderloin, sliced into medallions 1 Tbsp olive oil 2 Tbsp butter, 1 large onion, sliced 1 cup chicken broth

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a small bowl, marinate figs & apricots in brandy. Slice pork tenderloin into medallions. Combine cardamom, cumin, ginger, salt & pepper in a plastic bag; add pork medallions & toss to evenly coat with spice rub.
2. In a large skillet, heat oil over medium-high heat. Add pork, brown nicely on each side & remove to a plate. Return skillet to medium-LOW heat & add butter & onions. Gently saute onions for 5 minutes; add figs & apricots but NOT brandy. Saute 1 more minute.
3. Turn heat back to medium-high & pour in the brandy & allow to simmer 1 minute. Add chicken broth & return pork to skillet. Cover & cook until pork medallions still have a hint of pink. Best to not overcook.
4.