Pork Medallions with Apricot-Orange Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with steamed green beans topped with toasted sliced almonds. Ingredients:
1 tablespoon olive oil, divided |
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 cup thinly sliced onion |
1/2 cup dried apricots, sliced |
1/2 cup fat-free, less-sodium 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. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
2. 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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