Sweet-tart cranberries and fresh summer nectarines go well with lean pork. Serve with pistachio-studded rice.
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
1 pound pork tenderloin, trimmed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
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.
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.
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