4 pork loin medallions
35 g packet salt-reduced French onion simmer soup
1 cup water
¾ cup apricot nectar
200 g frozen baby beans
¼ cup chopped dried apricots
- Season, halve and pan-fry 4 pork loin medallions in a lightly oiled pan until seared. Remove from the pan and set aside.
- Blend a 35g packet of salt-reduced French onion simmer soup with 1 cup water and 3/4 cup apricot nectar, then pour into the pan. Stir over medium heat until just boiling then reduce heat, return the pork to the pan and simmer for a few minutes or until pork is cooked through.
- Add 200g frozen baby beans and ¼ cup chopped dried apricots. Serve with steamed rice and extra dried apricots if desired.