Melt two tablespoons of the butter in a large non-stick frypan. Sauté the mushrooms until tender and any liquid has evaporated. Remove from pan. Set aside. Melt remaining two tablespoons of butter in the same pan. Sauté pork medallions on both sides until golden brown and cooked through. Remove from the pan and set aside. Add onion or leek to pan and sauté until tender. Add water, wine, apricots and bouillon mix to pan. Bring to a boil and cook and stir until the mixture is reduced by half. Add cream and apricot jam to pan and cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and pork to the sauce in the pan. Reheat to serving temperature. Serve with rice or scalloped potatoes. | 
