In The Kitchen: Chef Thomas Hudson cooks up great dish for the grill

We have a great dish for the spring that you can make quickly on the grill.

Chef Thomas Hudson to show us how to cook pork tenderloin medallions served with sautéed cape gooseberry and apricots.

Fried Pork Tenderloin Medallion


1 small pork tenderloin (Trimmed) (serves 2)

1 tablespoon Black Pepper

1 teaspoon Salt

1 teaspoon Garlic Powder

¼ cup of all-purpose flour

2 tablespoon Light olive Oil


  1. Cut the pork tenderloin into 1 centimeter thick medallions. Mix all the seasonings thoroughly into the flour and lightly coat each piece of pork.
  2. Heat a frying pan with the oil on a medium heat and fry the pork medallions on both sides for two to three minutes per side until golden brown in color.
  3. Remove from the pan and serve.

Cape Gooseberry and Apricot Sauté


1 Cup Dried Apricots

1 Cup Cape Gooseberries

1 tablespoon Capers

1 stalk Scallion (chopped)

2 Radishes (sliced)

¼ Stick of Butter


  1. Heat the butter in a pan and sauté all ingredients except the scallions for three minutes.
  2. Add the scallions and sauté for another 30 seconds.
  3. Remove the pan from the heat and serve.


  1. In the center of your plate place a two to three spoons of your sautéed mixture in a mound.
  2. Fan three medallions on the side of the mixture and drizzle with remaining butter.

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