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Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

Yield 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)
Winter fruits enliven saucy condiment for pork in this guest-worthy dish.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.