Pork Medallions With Apple Cider-Apricot Reduction

• Apple cider- apricot reduction
• 4 dried apricots(4 oz)
• 1/2 cup diced onion
• 1 cup apple cider vinegar
• 2 cups apple cider
• 1 tablespoon dijon mustard
• Pork Medallions
• 1 to 2 lbs pork tendrloin
• 1 cup flour
• 2 eggs, beaten
• 2 cups dry bread crumbs, like Panko
• 1/2 cup oil and butter

1. Finely chop the apricots
2. Finely chop the onions
3. In a saucepan add 2 tbs olive oil or butter and sautee onions.
4. Add the apricots, apple cider vinegar and apple cider and reduce until it thickens (about 20 to 30 minutes). Swirl the dijon mustard into the reduction until completely mixed.
5. Cut pork tenderloin into 1 1/2 inch medallions
6. In three bowls: 1) flour, 2) egg, 3) bread crumbs
7. Dredge medallion in flour, then egg, then bread crumbs.
8. Repeat with all medallions.
9. Saute' medallions until golden brown and hold in a warm oven (140) until the sauce is finished.
10. Arrange medallions on plate and spoon the sauce over them.

apple cider apricot, onion, apple cider vinegar, apple cider, mustard, medallions, pork tendrloin, flour, eggs, bread crumbs, oil

Taken from food52.com/recipes/1719-pork-medallions-with-apple-cider-apricot-reduction (may not work)