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Pork Medallions with Apricot-Orange Sauce

Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Yield 4 servings (serving size: 2 pork slices and 1/4 cup sauce)
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

Nutrition 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

How to Make It

  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.