Today’s recipe is a perfect date dinner. Forget taking your chick or dude out to an expensive resturant, because you can make a dinner just as good! Plus, whatever white wine you don’t use in the sauce, drink with dinner. Enjoy - and let me know if it helped you get laid.

Pork Medallions in Apricot sauce

But first a quote:

I had left home (like all Jewish girls) in order to eat pork and take birth control pills. When I first shared an intimate evening with my husband I was swept away by the passion (so dormant inside myself) of a long and tortured existence. The physical cravings I had tried so hard to deny finally and ultimately sated… but enough about the pork. — Roseanne

• Pork tenderloin (1 1/4 pounds)
• Salt and pepper to taste
• 1 tablespoon butter
• 1 tablespoon olive oil
• Chopped parsley (optional)
• Lemon slices for garnish

For the apricot sauce:

• 1/2 cup apricot preserves
• 1/4 cup Dijon mustard
• 1/3 cup dry white wine (or use chicken broth)
• 1/4 teaspoon curry powder
• 2 tablespoons fresh lemon juice (1/2 large lemon)

Slice the pork tenderloin crosswise into 12 pieces, each about an inch thick. Place each piece between 2 pieces of waxed paper (or plastic wrap), and pound with the bottom of a heavy skillet or meat mallot to flatten slightly. Sprinkle with salt and pepper.

Heat the butter and olive oil in a large nonstick skillet over medium heat until hot. Add the pork medallions in one layer and sauté them until golden brown on both sides, about 3 to 4 minutes, roughly. Remove to a platter and keep warm.

For the apricot sauce, add the apricot preserves, Dijon mustard, white wine, curry powder, and lemon juice to the skillet. Cook over medium heat, stirring occasionally, until slightly thickened, about 5 – 8 minutes (or to your desired consistency).

Add the pork medallions to the pan to reheat during last minute or two of cooking. Transfer them to a plate and serve, pouring any left over sauce onto them.

SUGGESTED SIDE: Honey Roasted Red Potatoes

• 1 lbs. red potatoes, quartered
• 1/2 medium onion, diced
• 3 tablespoons butter, melted
• 2 tablespoons honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Preheat oven to 375 degrees. Lightly coat a baking dish with nonstick cooking spray. Place potatoes in a single layer in the dish and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion. Bake in the oven for 35 minutes or until tender, stirring halfway through the cooking time.

Enjoy!