Pork Medallions with Apricot-Orange Sauce

1 tbsp. olive oil
1lb. pork tenderloin, cut into 8 slices
1/2 tsp. salt
1/4 tsp. white pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup chicken broth
2 tbsp. orange juice
2 tsp. bottled minced garlic
1 tbsp. chopped fresh parsley

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

Heat remaining oil in pan. Add onion to pan; sauté 3 minutes or until tender.
Stir in apricots, broth, juice, and garlic; bring to a boil. Cook 2 minutes
or until slightly thickened. Remove from heat; stir in parsley.

Serve sauce with pork.

4 servings