Pork Medallions With Apricot-Orange Sauce

Cooking Light. Jan 2008.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil, divided
• 1 (1 lb)  pork tenderloin, cut into 8 (1-inch-thick)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup  thinly sliced onion
• 1⁄2 cup  dried apricot, sliced
• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 2  tablespoons  fresh orange juice
• 2  teaspoons  bottled minced garlic
• 1⁄8 teaspoon black pepper
• 1  tablespoon  chopped fresh flat-leaf parsley

Directions

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper.
2. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
3. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender.
4. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.