Pork Tenderloin With Grapefuit Juice

450 g/1 lb pork loin, trimmed and cut in 6
mm/1/2 inch thick medallions
3 spring onions, trimmed and minced
finely grated rind and juice of 1/2 grapefruit
1 teaspoon light brown sugar
salt
freshly ground black pepper
2 tablespoons chopped parsley
2 tablespoons olive oil
150 ml/1/2 pint unsweetened apricot puree
150 nil/Vi pint chicken stock
peeled segments from 2 grapefruit

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.

SERVES 4