Pork Medaillons with Chutney Sauce

Oxmoor House
6 servings.


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2 (3/4-pound) pork tenderloins
2 tablespoons olive oil, divided
2 (11-ounce) cans mandarin oranges in light syrup
1/2 teaspoon grated orange rind
1/2 teaspoon peeled, minced gingerroot
1/2 teaspoon pepper
1/4 cup dark rum
1/2 cup mango chutney
1/4 cup sliced green onions
1 teaspoon cornstarch
1 tablespoon water
1/3 cup chopped pecans, toasted


Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.

Cook half of pork in 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 minutes on each side or until pork is lightly browned. Remove pork from skillet, and keep warm. Repeat procedure with remaining pork slices and remaining 1 tablespoon olive oil.

Drain oranges, reserving 1/2 cup liquid. Add reserved liquid, orange rind, and next 3 ingredients to skillet. Return pork to skillet. Bring to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until pork is tender.

Transfer pork to a serving platter, using a slotted spoon. Set aside, and keep warm. Add chutney and green onions to pan drippings. Combine cornstarch and water, stirring until smooth. Add cornstarch mixture to chutney mixture. Bring to a boil; reduce heat, and simmer, uncovered, until chutney mixture is thickened and bubbly. Stir in oranges and pecans. Cook over medium-low heat until thoroughly heated. Spoon sauce evenly over pork.

Created date

August 2009

Nutritional Information

Calories 331
Caloriesfromfat 32 %
Fat 11.8 g
Satfat 1.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.8 g
Carbohydrate 31.4 g
Fiber 0.0 g
Cholesterol 74 mg
Iron 0.0 mg
Sodium 106 mg
Calcium 0.0 mg