27 December 2012,01:22 by

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Serves :

Preparation Time :
4 hours

Cooking Time :
30 minutes

Preparation Method :

  • Marinate the pork medallions with the spring onions, grapefruit rind and juice, brown sugar, salt and pepper to taste, and the parsley.
  • Cover and chill for 3 to 4 hours.
  • Drain the pork medallions, reserving the marinade. Saute the medallions briskly in the oil until sealed on all sides.
  • Mix the apricot puree with the stock and marinade and pour over the pork; cover and simmer for about 7 minutes until the pork is tender.
  • Stir in the grapefruit segments and heat through.


  • 750 grams pork loin, trimmed and cut in 1 inch thick medallions
  • 6 spring onions, trimmed and minced
  • Finely grated rind and juice of 1 grapefruit
  • 2 teaspoon light brown sugar
  • Salt
  • Freshly ground black pepper
  • 4 tablespoons chopped parsley
  • 4 tablespoons olive oil
  • 300 ml unsweetened apricot puree
  • 300 ml chicken stock
  • Peeled segments from 4 grapefruit

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