Pork Medallions with Apricot-Orange Sauce

Pork Medallions with Apricot-Orange Sauce
Photo by Beau Gustafson


  • ¼ teaspoon black pepper
  • 1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
  • 1 cup thinly sliced onion
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons fresh orange juice
  • 2 teaspoons bottled minced garlic
  • ½ cup dried apricots, sliced
  • + 4 more ingredients
    • 1 tablespoon olive oil, divided
    • ½ teaspoon salt
    • 1/8 teaspoon black pepper
    • ½ cup fat-free, less-sodium chicken broth

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 unt...

View full recipe at My Recipes


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