Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

Photo: PhillyAng

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

Yield: 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 24.5g
  • Carbohydrate: 14.5g
  • Fiber: 2g
  • Cholesterol: 77mg
  • Iron: 1.6mg
  • Sodium: 263mg
  • Calcium: 13mg

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

Preparation

  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.
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