Pork Medallions with Apricot-Orange Sauce

Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Serve with steamed green beans topped with toasted sliced almonds.

Yield:

4 servings (serving size: 2 pork slices and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 236
Caloriesfromfat 29 %
Fat 7.6 g
Satfat 1.8 g
Monofat 4 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 15.8 g
Fiber 1.6 g
Cholesterol 63 mg
Iron 2.2 mg
Sodium 390 mg
Calcium 23 mg

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

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; 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.

Note:

Jackie Mills, MS, RD,

January 2008