About the Recipe
Apricot balsamic on pork? Oh, yes! These bacon-wrapped pork medallions from the Singing Butcher Shoppe pair beautifully with the sweet, tangy flavor of our Apricot Balsamic. Add a creamy sauce filled with apples, peppers and onions, and you've got a surprisingly simple dinner that tastes anything but ordinary. This is one of those combinations that reminds us just how much fun it can be to discover a new way to use a flavor you already love!
Ingredients
6 bacon-wrapped pork medallions from the Singing Butcher Shoppe
Smoky Roasted Garlic Onion seasoning, to taste
4 Tbsp. The Purple Olive Apricot Balsamic Vinegar, divided
4 Tbsp. butter
1 small onion, sliced
1 bell pepper, sliced
1 Granny Smith apple, sliced
½ cup applesauce
2 tsp. thyme (or rosemary)
¼ cup heavy whipping cream
Preparation
Preheat oven to 300°F. Season the bacon-wrapped pork medallions with Smoky Roasted Garlic Onion seasoning. Drizzle 1 teaspoon of The Purple Olive Apricot Balsamic Vinegar over each medallion and allow it to soak in while you prepare the sauce.
Melt the butter in a skillet over medium-low heat. Add the sliced onion, bell pepper and Granny Smith apple. Cook, stirring occasionally, until softened.
Stir in the applesauce and allow the mixture to simmer until bubbling. Add the thyme and heavy whipping cream. Stir frequently until the sauce reaches your desired thickness.
Heat a cast-iron skillet thoroughly. Add the pork medallions and pan-sear for approximately 2 minutes on the first side.
Flip the medallions, drizzle each with another 1 teaspoon of Apricot Balsamic Vinegar, and sear for approximately 2 minutes on the second side.
Pour the prepared sauce over the pork medallions and transfer the cast-iron skillet to the preheated oven. Cook for approximately 10 minutes, or until the pork reaches an internal temperature of 145°F.
Remove the skillet from the oven and allow the pork to rest for at least 3 minutes before serving. Spoon the creamy apple sauce over the medallions and enjoy!