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Pork Medallions With Apricot-Orange Sauce

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“Cooking Light. Jan 2008.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

Directions

  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; sauté 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.

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