Pork Medallions With Apricot-Orange Sauce

• 1 tablespoon olive oil, divided
• 1 (1 lb) pork tenderloin, cut into 8 (1-inch-thick)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced onion
• 1/2 cup dried apricot, sliced
• 1/2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons fresh orange juice
• 2 teaspoons bottled minced garlic
• 1/8 teaspoon black pepper
• 1 tablespoon chopped fresh flat-leaf parsley

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper.
2. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
3. Heat remaining 1 teaspoon oil in pan. Add onion to pan; saute 3 minutes or until tender.
4. 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.

olive oil, pork tenderloin, salt, black pepper, onion, dried apricot, chicken broth, orange juice, garlic, black pepper, parsley

Taken from www.food.com/recipe/pork-medallions-with-apricot-orange-sauce-280903 (may not work)