Apricot Pork Medallions -- Built From What You're Given

September 2020. Senior year at UAB and the fellowship begins. I am, officially and finally, a funded researcher. The fellowship covers tuition and a monthly stipend and it comes with a desk in the research building and an ID that says researcher on it, which I look at every time I use it with something I can only describe as private satisfaction.

The fall semester classes are my last at UAB. After December I will be a university graduate. A four-year degree. A research fellowship. A blog that people read. A cat who disapproves of most things but tolerates me specifically. I am twenty-two years old in October and I have built this from the specific starting point I was given, which was not much, and I am not done building.

Made apple cider braised pork shoulder this weekend, a long project: pork shoulder browned all over, then braised low and slow in apple cider with onion and mustard and herbs for six hours. The result was falling-apart tender and deeply flavored, the cider giving it a slight sweetness that balanced the savory pork. I made it on Saturday and ate it over polenta, which I have started making more this fall. Priya ate two bowls and said: this is the best thing that has been made in this kitchen. I said: that is a high bar. She said: you set it.

The apple cider braised shoulder was a weekend project —six hours of patience and intention —but the feeling it left behind, that quiet satisfaction of fruit and pork coming together into something better than either alone, is one I return to on ordinary weeknights with this faster version. Apricot Pork Medallions capture the same sweet-savory logic: fruit preserves, a hit of mustard, good pork, and enough heat to pull it all into a glossy pan sauce in about thirty minutes. It’s the kind of recipe that fits a Tuesday in a fellowship year, when you’ve already done a lot and still have more to do but you want dinner to mean something.

Apricot Pork Medallions

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4

Ingredients

• 1 pork tenderloin (about 1 lb), cut into 1-inch-thick medallions
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/3 cup apricot preserves
• 2 tablespoons Dijon mustard
• 1/4 cup low-sodium chicken broth
• 1 clove garlic, minced
• 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• 1 tablespoon unsalted butter

Instructions

1. Season the pork. Pat the medallions dry with paper towels. Season both sides evenly with salt, pepper, and garlic powder.
2. Sear. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the medallions in a single layer and sear without moving for 3–4 minutes per side, until a deep golden crust forms and the internal temperature reaches 145°F. Transfer to a plate and tent loosely with foil.
3. Build the glaze. Reduce heat to medium. Add the minced garlic to the same skillet and cook for 30 seconds, stirring, until fragrant. Add the apricot preserves, Dijon mustard, and chicken broth. Stir to combine, scraping up any browned bits from the pan.
4. Simmer and finish. Let the sauce simmer for 2–3 minutes until slightly thickened. Stir in the thyme and butter until the butter is melted and the sauce is glossy.
5. Glaze and serve. Return the pork medallions and any resting juices to the pan. Spoon the sauce over them and cook for 1 minute more to warm through. Serve immediately over polenta, rice, or roasted vegetables, with extra sauce spooned on top.

Nutrition (per serving)

Calories: 275 | Protein: 27g | Fat: 9g | Carbs: 19g | Fiber: 0g | Sodium: 340mg