Apricot Glazed Pork Medallions/Les Medaillons du porc doré d'abricot

With the onset of Winter and a distinct lack of enthusiasm for any culinary adventures, I am stealing this recipe from my friend Jody's former Yahoo! Blog in order to try to keep up with my 2 recipes per month quota. Regretfully, there is no photo.

Jody is adventurous in her cooking style and she always has something unique for me when I visits or share when I can't

Apricot Glazed Pork Medallions/Les Medaillons du porc doré d'abricot

Ingredients

• 1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds (you can buy them cut)
• Salt and ground black pepper
• 2 teaspoons sesame oil
• 1 1/4 cups apricot preserves
• 1/4 cup tamari sauce (just use soy sauce)
• 1 tablespoon chopped pickled ginger

Directions

• Season both sides of pork with salt and black pepper.
• Heat oil in a large skillet over medium-high heat.
• Add pork and sear 2 minutes per side.
• Add apricot preserves, tamari sauce and ginger and bring to a simmer.
• Simmer 5 minutes, until pork is cooked through and sauce reduces.

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