Pork Medallions With Apricot-Orange Sauce

Name: Pork Medallions With Apricot-Orange Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
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

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Recipe by dicentra

Cooking Light. Jan 2008.

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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)
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

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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