posted by Fred in CO 07-11-100 7:56 AM
Pork Tenderloin Medallions in Apricot Pecan Sauce
Marinade:
1/2 cup extra virgin olive oil
juice of 1 lemon
1/2 tsp. white pepper
12 fresh sage leaves, chopped
Combine all ingredients. Place tenderloin in a 1 gallon ziploc bag. Pour marinade over roast. Refrigerate at least overnight or up to 48 hours.
to prepare, you'll need:
1 cup pecans, finely ground
1 (12 oz.) can apricot nectar
1 oz. Grand Marnier liqueur
Remove the roast from the marinade. Roll the roast in the ground pecans. In a large covered skillet (or dutch oven) sear the roast on all sides over high heat (Use a bit more of the marinade to sear it if you need more oil than what's on the roast already). When seared, remove the roast, wipe out the pan and add the apricot nectar. Replace the roast, and place in 325 degree oven for 15 minutes or until thermometer reads 150-155 degrees.
Bring the pan back to the stovetop, add Grand marnier, and reduce the liquid until it has a good sauce consistency.
Cut roast into 1/2 inch slices, drizzle sauce over the slices.