by dymnyno
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my 131 recipes »
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dymnyno's Notes:
Expand4 dried apricots(4 oz) Ask a question about this ingredient
1/2 cup diced onion Ask a question about this ingredient
1 cup apple cider vinegar Ask a question about this ingredient
2 cups apple cider Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
Finely chop the apricots
Ask a question about this stepFinely chop the onions
Ask a question about this stepIn a saucepan add 2 tbs olive oil or butter and sautee onions.
Ask a question about this stepAdd the apricots, apple cider vinegar and apple cider and reduce until it thickens (about 20 to 30 minutes). Swirl the dijon mustard into the reduction until completely mixed.
Ask a question about this step1 to 2 lbs pork tendrloin Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
2 cups dry bread crumbs, like Panko Ask a question about this ingredient
1/2 cup oil and butter Ask a question about this ingredient
Cut pork tenderloin into 1 1/2 inch medallions
Ask a question about this stepIn three bowls: 1) flour, 2) egg, 3) bread crumbs
Ask a question about this stepDredge medallion in flour, then egg, then bread crumbs.
Ask a question about this stepRepeat with all medallions.
Ask a question about this stepSaute' medallions until golden brown and hold in a warm oven (140) until the sauce is finished.
Ask a question about this stepArrange medallions on plate and spoon the sauce over them.
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Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
