Serve with steamed green beans topped with toasted sliced almonds.
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
How to Make It
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.