Pork Medallions with Apricot-Orange Sauce

Picked this because we had everything on hand and it was a "superfast" recipe. Cooked the onions/apricots while the pork was browning, which made it even quicker to finish. Not bad.

I've served this several times to friends and family and I get continual raves and frequent re-requests. I often make the sauce ahead of time so the tenderloin is the only cooking I'm doing at the end.

We thought the combination of sweet and savory was fantastic. And it's so nice to be able to use fruit in the middle of winter. We'll definitely make again.