1 Whole Pork Tenderloin, about one pound
2 tablespoons Butter, divided
1/2 cup Dried Apricots, chopped
2 Green Onions, sliced
1/4 teaspoon Wine Vinegar
2 teaspoon Brown Sugar
dash Hot Pepper Sauce
Preparation:
Cut tenderloin crosswise into 1-inch pieces.
Flatten each piece slightly with heel of hand. Heat 1 tablespoon butter
in large skillet over medium-high heat. Brown medallions, about 2
minutes on each side. Add remaining ingredients to skillet with remaining
tablespoon of butter. Cover and simmer for 3-4 minutes. Remove medallions
to serving platter, spoon sauce over. Serves 4
