Apricot Glazed Cashew Pork

I wanted something different and I got it! LOVE this!

Ingredients:
Pork Tenderloin cut into 1 inch thick medallions
3 TBS Sesame Oil
1 18 oz.(appx) Jar Apricot Preserves
1TBS Worcestershire Sauce
1 1/2 TBS Teriyaki Glaze
1 TBS Squeezable Ginger (this stuff comes in a tube now)
1 C. Cashews, roasted and salted
3 Green Onions, chopped
1 Clove Garlic, minced

Sauce Recipe:
Apricot preserves, worcestershire, teriyaki glaze, ginger
Cook in sauce pan until melted together and set aside.

Season pork medallions with House Seasoning and sear both sides in oil. There may be a little liquid to drain off.

Once seared, add sauce and cook for 10 minutes or till meat is tender. Add minced garlic and green onion. Once onion is soft, add cashews and cook for about three minutes more.

Great with Fried rice.
Brown rice cooked. Add Sesame oil and butter to skillet and throw in red, green, yellow bell peppers, green onion, salt and pepper. You can add Soy sauce, but I prefer a lighter taste with this pork dish.

Serve with any green vegetable, asparagus is my favorite, and fresh strawberries.