Theo's Pork Medallions with Smoky Apricot Pan Sauce
Fast-seared pork medallions wear a smoky apricot and Dijon pan sauce with a sharp cider-vinegar finish.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (169 reviews)
INSPIRED BY
An original skillet supper built around the sweet-smoky fruit sauces served beside grilled pork at roadside diners.
Story
I want a hot skillet and a sauce that sticks to the pork, not a sink full of pans. Apricot preserves melt into the browned bits and Dijon gives the sweetness a little backbone. Do not push the medallions past 145 F; let them rest while the sauce tightens up. Then drag every last piece through that glossy pan sauce.
By Theo
Ingredients
- 1 pound pork tenderloin, trimmed and cut into 1-inch medallions
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 1/3 cup apricot preserves
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 2 tablespoons apple cider vinegar
- 1/3 cup low-sodium chicken broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon unsalted butter
Instructions
- Pat the pork medallions dry and season both sides with the salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat and sear the pork for 3 to 4 minutes per side, until browned and cooked to 145 F; transfer to a plate to rest.
- Lower the heat to medium and add the shallot to the same skillet; cook for 1 minute, stirring to loosen the browned bits.
- Whisk in the apricot preserves, Dijon, smoked paprika, cider vinegar, broth, and thyme, then simmer for 2 to 3 minutes until glossy.
- Stir in the butter until the sauce looks smooth, then taste and adjust the salt or vinegar.
- Return the pork and any resting juices to the skillet, turn to coat, and serve with the warm pan sauce.
Chef Tips
- Cut the tenderloin into even medallions so each piece finishes at the same time.
- Let the pork rest while the sauce simmers, then return it to the pan only long enough to warm through.
- If the apricot preserves are especially sweet, add cider vinegar a teaspoon at a time until the sauce tastes balanced.
- Serve with rice, couscous, or crisp green beans to catch the pan sauce.
Cook's Notes
- **Pork:** Use an instant-read thermometer and pull the medallions at 145 F.
- **Sauce:** Scrape up the browned bits before adding the preserves.
- **Balance:** Taste for vinegar at the end, since preserves vary in sweetness.