PAN-SEARED, JUICY PORK MEDALLIONS WITH SWEET APRICOT AND SMOKED CHIPOTLE GLAZE
A tender pork tenderloin is a classic all on its own - a wonderfully lean cut of meat. But often, despite all attempts to ramp up its mild flavour, the result can be a little boring. A brilliant solution is to slice the tenderloin into medallions and pan-sear to caramelize them. This process maximizes the tenderloin's meaty flavour. It's a scrumptiously simple mid-week recipe that you can serve with stir-fried veggies, a side of rice or couscous, or for a lighter touch, a bed of greens.