Pork medallions with curry apricot sauce - Everything Anna
One of our most requested recipes, we've made it over and over. The balance of lime, coconut milk and apricot jam is absolutely fabulous and so simple to make. Our favourite curry paste brand is Patak’s and can be found in most food markets; it comes in mild, medium and hot depending on how you like it. Enjoy!
Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 12 ounce pork tenderloin, trimmed and cubed
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon mild curry paste
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, minced
  • 1/4 cup apricot jam
  • 1 1/2 cups coconut milk
  • 1/4 cup dried cranberries
  • 1 cup canned chickpeas, drained and rinsed
  • 1 tablespoon fresh lime juice
  • 4 green onions, thinly sliced
  • Fresh cilantro leaves


Pat pork dry; season with salt and pepper.

In a large skillet, heat half the olive oil over high heat. Add pork and cook for 2 minutes per side, remove and set aside. In the same skillet, add remaining oil, curry paste, cumin and garlic. Cook over medium heat for 2 minutes, until spices are fragrant. Stir in jam and coconut milk; cook 5 minutes or until sauce slightly thickens. Mix in cranberries and chickpeas; cook 5 minutes longer. Stir in lime juice and green onions. Return pork to skillet and cook 5 minutes longer or until heated through. Garnish with cilantro leaves. 

Make sure to give the coconut milk a good shake before opening the can. The thick coconut cream rises to the top and the milk settles on the bottom during storage.