Pork tenderloin with Apricot Mustard Sauce

I made this for dinner last night and I loved it! I served with au gratin potatoes (I didn't care for so no recipe posted) and broccoli. My kids had this yummy pork and cheesy potatoes in front of them and what did they eat...THE BROCCOLI!!! That is all Lucas would eat and KC went for that first. Back to the pork...I obviously like the apricot idea since I have a very similar recipe posted with chicken. This came from Southern Food.

Ingredients:
1 1/2 to 2 pounds pork tenderloin, cut into 1 1/2-inch rounds
1 tablespoon olive oil
salt and pepper
Cajun seasoning
1 cup apricot preserves
2 tablespoons white wine vinegar
4 tablespoons Dijon mustard
1 tablespoon soy sauce
Preparation:
Lightly pound rounds of tenderloin until even in thickness, about 1/2-inch thick. Heat a large skillet over medium-high heat and add olive oil. Lightly salt and pepper pork medallions then lightly sprinkle with Cajun or Creole seasoning. Put medallions in the skillet
Combine remaining ingredients; pour into the skillet and stir until smooth. Add pork pieces, coating both sides. Cover the skillet and reduce heat to medium-low. Simmer for 5 minutes. Add sliced green onions and simmer for 3 minutes longer, until pork is tender and cooked through.

Jill