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Pan-seared pork medallions with apricot-brandy reduction

Recipe by:Kevin Koebel


  • 1/4 cup sugar
  • 1/4 cup diced white onion
  • 2 cups chicken stock
  • 2 jiggers (6 tbsp.) good quality brandy
  • 1 cup julienne sun-dried apricots
  • 1 tbsp. butter
  • Salt and cracked black pepper, to taste
  • Olive oil
  • 1 pork loin, cut into four 5-oz. portions


Place sugar in a saucepan over medium heat; caramelize until brown and liquid. Carefully add onion and stock, followed by brandy and apricots; do not stir. Cook for 10 minutes, then lower heat and reduce sauce by two-thirds. Finished by whisking in butter. Season to taste with salt and pepper.

Heat olive oil in a sauté pan until smoking. Place pork medallions in pan and brown, about 2 1/2 to 3 minutes per side, depending on thickness. Serve with sauce and vegetable of your choice, such as pan-roasted broccoli from G. Berta Produce.

Serves 4

Califonia Bountiful