Pork Medallions with Nectarine-Cranberry Chutney

Beau Gustafson

Sweet-tart cranberries and fresh summer nectarines go well with lean pork. Serve with pistachio-studded rice.

Yield: 4 servings (serving size: 2 pork slices and about 1/3 cup chutney)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 29%
  • Fat: 7.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 18.4g
  • Carbohydrate: 23.1g
  • Fiber: 1.6g
  • Cholesterol: 64mg
  • Iron: 1.4mg
  • Sodium: 507mg
  • Calcium: 12mg

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

Preparation

  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.
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