Pork medallions with apricot sauce

Name: Pork medallions with apricot sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Apricots (apricots); 250 g Shallots; 2 Branch/s Rosemary; 600 g Pork tenderloin; 800 g Potatoes; 7-10 Tbsp salt and pepper; 3-4 Tbsp Oil; 3 TSP Sugar; 150 ml Apricot nectar; 2 TEASPOONS Apricot jam; 3 TABLESPOONS Apricot liqueur

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

The peak of piquant fruitiness: the fresh fruit sauce is rounded off with nectar, jam and a shot of liqueur

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Apricots (apricots)
250 g Shallots
2 Branch/s Rosemary
600 g Pork tenderloin
800 g Potatoes
7-10 Tbsp salt and pepper
3-4 Tbsp Oil
3 TSP Sugar
150 ml Apricot nectar
2 TEASPOONS Apricot jam
3 TABLESPOONS Apricot liqueur

Directions

1
Wash, quarter and stone the apricots. Peel and quarter the shallots. Wash the rosemary and remove the needles. Dab pork fillet dry and cut into 12 medallions.
2
Peel and wash the potatoes and cook in salted water for about 20 minutes.
3
For the medallions, heat oil in a frying pan. Fry the medallions in it for about 2 minutes on each side. Season with salt and pepper. Place on a baking tray and cook in a preheated oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer) for approx. 10 minutes.
4
For the sauce, add shallots to the hot frying fat and fry for about 3 minutes. Add apricot quarter and rosemary, fry briefly. Sprinkle with sugar and caramelize. Deglaze with apricot nectar and 100 ml water. Season with salt and pepper. Stir in jam. Bring to the boil and simmer for about 4 minutes. Stir in liqueur. Season sauce with salt and pepper.
5
Drain the potatoes. Arrange 3 medallions each with potatoes and apricot sauce. Serve with a green salad.