Pork Medallions With Apricot-Orange Sauce - cooking recipe

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
Preparation
    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; saute 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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