Apricot-Onion Pork Medallions

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1 pound pork tenderloin, cut into 1-inch slices

1/2 teaspoon dried thyme

1/2 teaspoon salt

2 tablespoons olive oil

1 tablespoon unsalted butter

1 onion, thinly sliced

1/2 cup canned low-sodium chicken broth

2 tablespoons apricot jam

1 tablespoon Dijon mustard

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