GMA Recipe: G. Garvin's Sauteed Pork Medallions With Dried Apricot, Granny Smith Apple and Raisin Compote

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G. Garvin's Sauteed Pork Medallions With Dried Apricot, Granny Smith Apple and Raisin Compote
From chef and author G. Garvin
March 30, 2007

G.Garvin has great recipes on Good Morning America. You'll want to serve these Medallions with his Mashed Sweet Potatoes and Rainbow Green Beans

Ingredients

3 tablespoons olive oil

1 pound pork tenderloin, cut into 8 medallions

Seasoned salt

1 cup all-purpose flour

2 tablespoons unsalted butter

1 tablespoon chopped shallot

6 dried apricot halves, diced and soaked* (Soak diced dried apricots and raisins in 1/2 cup hot water for 10 minutes. Drain.)

2 tablespoons raisins, soaked* (Soak diced dried apricots and raisins in 1/2 cup hot water for 10 minutes. Drain.)

1/2 cup diced Granny Smith apple

1/4 cup apple cider

1/4 cup chicken stock

Pinch ground cinnamon

Kosher salt

Black pepper

Directions

In a saute pan heat olive oil over medium heat. Season pork medallions with seasoned salt. Dredge medallions in flour to coat; shake off excess flour. Saute medallions in hot oil for 5 to 7 minutes or until golden on both sides. Remove from pan and set aside.

For compote, melt 1 tablespoon of the butter in pan. Add shallot and saute for 2 minutes. Add drained apricots and raisins and the apple; saute for 2 minutes. Add apple cider, chicken stock and cinnamon. Simmer until reduced by half. Finish compote by whisking in the remaining 1 tablespoon butter.

Return pork medallions to pan and simmer for 1 minute to heat through. Season to taste with salt and pepper.

To serve, place Mashed Sweet Potatoes in center of plate and place Haricots Verts (Rainbow Green Beans) around the side. Top sweet potatoes with pork medallions, then compote.

Recipe Copyright ©2007, Chef G. Garvin, "Turn up the Heat!"