Apricot Pork Medallions
2 Tablespoons olive oil
1 pork tenderloin, cut crosswise into 8 medallions
½ cup dried apricots, chopped
2 green onions, chopped
1 Tablespoon mustard (preferably Dijon)
2 teaspoons sugar
1 cup low sodium broth
- Heat a large skillet on medium-high heat with oil. Meanwhile, flatten each medallion with the palm of your hand.
- Place the medallions in the pan, and let cook for 2 minutes on each side.
- Add remaining ingredients into pan, and stir well. Cover, and simmer for 3 to 4 minutes, or until internal temperature reaches 145oF.
Per serving (2 medallions): 245 Cal; 10 g Fat; 160 mg Sodium; 15 g Total Carb; 1 g Fiber, 25 g Pro
Book an appointment here! Marina Bedrossian, RDN, CDN, CLT is a family holistic dietitian who specializes in nutrition for digestive issues, nutrition for Autism, ADHD, and nutrition for food sensitivities.