Tuesday, October 15, 2013

Pork Medallions with Apple Rosemary Mint Glaze

Last fall I made some super delicious glazes and we've been working our way through them.

Recently Eric - the Meat Master - came up with a fantastic dish using the Apple Rosemary Mint Glaze.

This recipe also calls for my not-famous-but-totally-should-be Pork Rub.   It's fabu.

I know you're hungry, so without further ado....


Pork Medallions with Apple Rosemary Mint Glaze
www.rurification.com
  • 1/2 onion
  • 3 medium carrots, peeled and diced
  • butter to saute the vegetables in
  • 1/3 cup Apple Rosemary Mint Glaze concentrate + 1 cup water [OR 1 1/3 cup regular glaze]
  • 5 dried apricots, cut in small pieces
  • Robin's Pork Rub
  • 1 lb or so pork, cut up into medallions.   [We like pork shoulder chops]
  • oil to cook meat in
Saute the onion and carrot in the butter until soft.  If you need to thin the glaze, then combine the water and glaze concentrate and heat until thoroughly combined.  Put the cooked vegetables and apricots in the glaze.  Dredge the meat in the pork rub and heat the oil in a large pan.   Brown the meat in the oil until crispy.  Pour the glaze over the meat and reduce.  Deglaze with 1/3 cup white wine.

We served this with quinoa, garden beans and peas.    Absolutely delicious!  

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