Pork Medallions With Apricot-Orange Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil, divided
  • 1
    (1 lb) pork tenderloin, cut into 8 (1-inch-thick)
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 1
    cup thinly sliced onion
  • 12
    cup dried apricot, sliced
  • 12
    cup reduced-sodium fat-free chicken broth
  • 2
    tablespoons fresh orange juice
  • 2
    teaspoons bottled minced garlic
  • 18
    teaspoon black pepper
  • 1
    tablespoon chopped fresh flat-leaf parsley
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DIRECTIONS

  • Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper.
  • Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
  • Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender.
  • 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.
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