Maple-apricot pork medallions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | slices | Bacon |
| 1½ | pounds | Pork tenderloin (2 pork tenderloins) |
| 1 | medium | Shallot, finely chopped |
| 2 | tablespoons | Butter |
| ⅔ | cup | Coarsely snipped dried apricots |
| ⅓ | cup | Apricot vinegar or other light-colored fruit-flavored vinegar |
| Or champagne vinegar | ||
| 2 | teaspoons | Finely shredded orange peel |
| 1 | dash | Ground allspice |
| 1 | dash | Pepper |
| ¼ | cup | Grand Marnier or other orange liqueur or orange juice |
| ½ | cup | Maple syrup |
Directions
From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Sweet maple-apricot sauce glazes medallions of bacon-wrapped pork tenderloin. Wendy Duch of East Lansing, Michigan, makes her own apricot vinegar for the apricot-maple sauce. You can buy yours at a specialty food shop or use a purchased fruit vinegar.
1. For meat: In a large skillet, partially cook bacon over medium heat. Cut the pork tenderloin into 1½-inch slices. Wrap a slice of bacon around each piece of pork. Thread wrapped meat onto skewers.
Or, if you like, fasten bacon to meat with wooden toothpicks before threading onto skewers.
2. In a covered grill, arrange medium-hot coals around a drip pan.
Test for medium heat above pan. Place kabobs on a grill rack over drip pan. Lower hood and grill for about 20 to 22 minutes, turning once, or till a thermometer; inserted into meat registers 160-F.
3. Meanwhile, prepare Apricot-Maple Sauce: In a medium saucepan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice and pepper. Carefully add the Grand Marnier or other liqueur or juice. Bring mixture to a boil; reduce heat and simmer for 8 to 10 minutes or till thickened. Add maple syrup and heat through.
4. Remove meat from skewers. Serve immediately with warm Apricot-Maple Sauce.
Makes 4 to 6 servings.
Source: Midwest Living, August 1995