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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 236
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.7g
  • Protein: 23.8g
  • Carbohydrate: 15.8g
  • Fiber: 1.6g
  • Cholesterol: 63mg
  • Iron: 2.2mg
  • Sodium: 390mg
  • Calcium: 23mg

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

  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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