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1
Heat oven to 450°F. In a small bowl, mix together salt, thyme and pepper; rub over pork.
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2
Heat oil in large, heavy skillet over medium-high heat. Place pork in skillet; cook turning with a tongs, until nicely browned, about 4 minutes per side. Remove; place in 15x10-inch baking pan with sides.
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3
In same skillet over medium heat, add orange juice and mustard, using a whisk to scrape up any browned bits from the bottom. Remove from heat. Stir in the brown sugar, orange zest and apricots. Spoon mixture over pork.
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4
Bake, uncovered, basting with the sauce occasionally about 20 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
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5
Remove from oven; cover and let stand 10 minutes before serving.
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6
To serve, set pork on cutting board; slice into medallions, cutting at a diagonal going with the grain of the meat.
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