Sweet and Sour Pork Medallions
-2-lb. pork tenderloin, split
-garlic powder (to taste)
-1 (11- or 12-ounce jar) apricot jam
-1/3 cup barbecue sauce
-1/3 cup lemon juice
-1/2 teaspoon ginger, ground
-4 tablespoons honey
-1/4 cup water
-1 tablespoon soy sauce
Preheat oven to 450 degrees and prepare a broiler pan or wrap aluminum foil over a sided cookie sheet and place a wire rack inside. (If you’re a regular to the site, you’ll know I pull this switcharoo pretty often to avoid buying and storing a real broiler pan. It works like a charm.)
Divide a 2 lb. package of pork tenderloin into 2 separate loins (most of them will already be split when you open them). Spread the two pieces of pork across the pan rack and sprinkle liberally with garlic powder. Position pan on center rack of oven and bake for approximately 30 minutes, or until internal temperature reaches 160 degrees.
Meanwhile, in a small saucepan, combine the following ingredients: 1 (11- or 12-ounce) jar of apricot jam, 1/3 cup barbecue sauce (I substituted this because I was out of ketchup and wound up liking it this way better), and 1/3 cup lemon juice. Place saucepan over MEDIUM heat and stir as it begins to heat up.
To the heating sauce, add 1/2 teaspoon ground ginger, about 4 tablespoons honey, 1/4 cup water (original recipe called for chicken broth but I coudln’t justify opening a whole can of broth for 1/4 cup) and about 1 tablespoon soy sauce.
Continue stirring sauce between additions. Once all sauce ingredients are well incorporated, reduce burner heat to LOW and continue to simmer until pork is finished baking. Stir the liquid occasionally to prevent the top of the sauce from forming a thin film and to avoid scorching on the bottom of the pan.
Remove cooked tenderloins from oven and slice with sharp knife into 3/4″ thick medallions. Serve over a bed of fresh spinach and drizzle with the sauce.