Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

Winter fruits enliven saucy condiment for pork in this guest-worthy dish.


8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 2.4 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 24.5 g
Carbohydrate 14.5 g
Fiber 2 g
Cholesterol 77 mg
Iron 1.6 mg
Sodium 263 mg
Calcium 13 mg


1 cup riesling or other dry white wine
1 cup fat-free, less-sodium chicken broth
1/3 cup fresh orange juice
2 1/2 tablespoons sugar
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
4 teaspoons canola oil
2 (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 cup coarsely chopped peeled ripe Fuyu persimmon (about 2)
1/2 cup fresh cranberries
1 tablespoon butter


Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.

Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.

Joanne Weir,

Cooking Light

December 2007
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