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

Serve with steamed green beans topped with toasted sliced almonds.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Adshehan's Review

July 10, 2012

carolfitz's Review

September 16, 2010
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.

leverett97's Review

January 15, 2009
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.

Papergirl's Review

December 13, 2008
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.