Wednesday, May 11, 2005

Pork Medallions with Cranberry Chutney

Pork Medallions with Cranberry Chutney (Adapted from Heart Healthy)

For the chutney

1 cup fresh cranberries
1/2 cup apple cider
1/4 cup chopped dried black mission figs
2 tablespoons brown sugar
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/8 teaspoon ground black pepper

For the pork

16 ounces trimmed pork tenderloin
salt and fresh ground black pepper
2 teaspoon canola oil

To make the chutney

In a small saucepan, add cranberries, apple cider, figs, sugar, rosemary, salt and pepper. Bring to boil - reduce heat and simmer until the cranberries pop and the mixture has thickened, about 5 to 8 minutes. Remove from the heat and set aside.

Cut pork crosswise into 1" thick slices. Use your hand to gently press each slice so they are all an even thickness. Season well with salt and fresh ground black pepper.

In a large skillet, heat oil over medium-high. Add pork - cook until pork is slightly pink in center, turning once halfway through cooking time, about 3 to 5 minutes total.

Serve with the warm chutney spooned over the sliced pork.

Makes about 4 servings.

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