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Pork Medallions with Nectarine-Cranberry Chutney

Beau Gustafson
Yield 4 servings (serving size: 2 pork slices and about 1/3 cup chutney)
Sweet-tart cranberries and fresh summer nectarines go well with lean pork. Serve with pistachio-studded rice.

Ingredients

  • Chutney:
  • 1 tablespoon butter, divided
  • 1/3 cup finely chopped onion
  • 2 cups chopped nectarine (about 3 nectarines)
  • 1/3 cup sweetened dried cranberries
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Pork:
  • 1 pound pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 233
  • caloriesfromfat 29 %
  • fat 7.6 g
  • satfat 3.4 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 18.4 g
  • carbohydrate 23.1 g
  • fiber 1.6 g
  • cholesterol 64 mg
  • iron 1.4 mg
  • sodium 507 mg
  • calcium 12 mg

How to Make It

  1. To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender. Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender. Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.

  2. To prepare pork, cut pork crosswise into 8 (1-inch-thick) slices. Place each slice between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle pork evenly with 1/2 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until desired degree of doneness. Serve pork with chutney.