Pork Medallions with Orange Sauce


1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup fat-free, less-sodium chicken broth

2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley


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 until tender.

Stir in 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.