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Pork Medaillons with Chutney Sauce

Yield 6 servings.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

Light and Luscious