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!  

Easy Herbs for Pork

Here is another meat rub that we love, love, love.

It's my very favorite way to fix pork shoulder chops or even a larger pork roast.

As I did with the Chicken Rub recipe, I've given you a single use version and a bulk version.

Enjoy!

P.S.  Don't freak out about the mustard thing.   It won't taste like you poured French's yellow all over it.  Trust me!    It's not really spicy at all.    Try it once before you pass judgement.

Pork Rub - single use

• 2 teaspoons salt
• 1 Tablespoon  mustard powder
• 2 teaspoons rosemary powder

Pork Rub - bulk

• 1 1/2 cups salt
• 2 cups mustard powder
• 1 1/2 cups rosemary powder

Stir it up well and rub it on the meat.    Don't worry too much about the proportions.   It'll taste great!