Pork Medallions with Orange Dijon Glaze

I made this recipe up a long time ago...Use whatever cut of pork chops you have.

Olive Oil
1lb Pork Tenderloin, sliced into 1 1/2 inch medallions
1 medium onion, sliced
1/2 cup orange marmalade
3 Tbls Grainy Dijon Mustard
Salt and Pepper

Combine orange marmalade and dijon mustard together, set aside. Season pork medallions with salt and pepper. Heat skillet over medium heat. Add olive oil to pan. Saute Pork Tenderloins until done, remove from pan. Add a bit more oil to the pan if needed and saute onion until tender and caramelized. Add orange marmalade to pan, stir to combine and heat until bubbly. Add medallions back to the pan, turn to coat.