Prep 10 mins
Cook 10 mins
- Flatten tenderloin pieces.
- Melt 1 tablespoon butter over medium-high heat in a large skillet; saute pork about 2 minutes on each side; remove pork from pan.
- Add 1 teaspoon butter, jam, onion, mustard and vinegar to pan.
- Cover and simmer 3 to 4 minutes.
- Add pork and heat through.
Yay!!! I have been searching for this recipe. Tried it about 20 years ago and couldn't remember all the ingredients. This is one of my favorites. So easy, delicious and classy!
This was fantastic! I didn't have green onions so I cut 1/4 of a very large vidalia as a substitute. other than that I followed the recipe. The real star is the sauce! The blending of flavors, especially the next day was a real treat. I want to try this on chicken and double the amount of onion. Thanks for an easy delicious recipe.
My main comment is that this is pretty sweet as written, so I adjust for that.. I use frozen tenderloins (1 side of a 2-pack), and the day before I partially thaw trim and slice them about 1-1/2" thick. I sprinkle Tone's No salt herb and garlic seasoning on both sides and flatten with the toothed side of the meat mallet. Then refrigerate overnight. This is just to make preparation even simpler the day of my dinner. I use half salt free butter and half roasted garlic olive oil to brown the medallions.. I use a 10 oz. jar of Smuckers Simply Fruit Apricot Spreadable Fruit (which seems less sweet to me than regular jam), and double the cider vinegar, mustard, green onions and not quite double the butter. Then I top with Craisins. It is a tad sweet, but not overly so. I like to serve it with homemade fettuccini alfredo and steamed asparagus, and a spinach salad for a wonderful company dinner, and it fits nicely into my husband's salt restricted diet.