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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my whole family loved this recipe. The sweet flavor of the nectarines and cranberries blends well the savory of the onion and the pork. I've made it twice, once using canned peaches because it was off season - it is still good, but I definately recommend the fresh.
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