Maple-apricot pork medallions

4 servings

Ingredients

Quantity Ingredient
15 slices Bacon
1½ pounds Pork tenderloin (2 pork tenderloins)
1 medium Shallot, finely chopped
2 tablespoons Butter
⅔ cup Coarsely snipped dried apricots
⅓ cup Apricot vinegar or other light-colored fruit-flavored vinegar
Or champagne vinegar
2 teaspoons Finely shredded orange peel
1 dash Ground allspice
1 dash Pepper
¼ cup Grand Marnier or other orange liqueur or orange juice
½ cup Maple syrup

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Sweet maple-apricot sauce glazes medallions of bacon-wrapped pork tenderloin. Wendy Duch of East Lansing, Michigan, makes her own apricot vinegar for the apricot-maple sauce. You can buy yours at a specialty food shop or use a purchased fruit vinegar.

1. For meat: In a large skillet, partially cook bacon over medium heat. Cut the pork tenderloin into 1½-inch slices. Wrap a slice of bacon around each piece of pork. Thread wrapped meat onto skewers.

Or, if you like, fasten bacon to meat with wooden toothpicks before threading onto skewers.

2. In a covered grill, arrange medium-hot coals around a drip pan.

Test for medium heat above pan. Place kabobs on a grill rack over drip pan. Lower hood and grill for about 20 to 22 minutes, turning once, or till a thermometer; inserted into meat registers 160-F.

3. Meanwhile, prepare Apricot-Maple Sauce: In a medium saucepan, cook shallot in butter for 1 minute. Add apricots, vinegar, orange peel, allspice and pepper. Carefully add the Grand Marnier or other liqueur or juice. Bring mixture to a boil; reduce heat and simmer for 8 to 10 minutes or till thickened. Add maple syrup and heat through.

4. Remove meat from skewers. Serve immediately with warm Apricot-Maple Sauce.

Makes 4 to 6 servings.

Source: Midwest Living, August 1995

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