Pork Medallions with Ginger Pears and Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 pound pork tenderloin, cut into 1-inch slices1/2 teaspoon salt1/2 teaspoon coarsely ground black pepper2 teaspoons canola oil2 pears, peeled cored, and cut into chunks2 teaspoons grated peeled fresh ginger1 garlic clove, minced1/4 cup mango chutney1/4 cup reduced-sodium chicken broth2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
1. Sprinkle the pork with salt and pepper. Heat 1 teaspoon of the oil in a nonstick skillet over high heat. Arrange the pork in the skillet in a single layer so that the slices don't touch, in batches if necessary; cook until browned, about 3 on each side. Transfer the meat to a plate and cover to keep warm.
2. Add the remaining 1 teaspoon oil to the skillet. Add the pears, ginger, and garlic. Cook, stirring often, until the pears are tender and golden, about 5 minutes. Add the chutney, broth, and thyme. Bring to a boil, scraping the browned bits from the bottom of the skillet, and cook until the sauce thickens slightly, about 5 minutes.
3. Arrange the pork on a platter and spoon the pear mixture on top.
Serving Size: 4 1-inch tenderloin slices
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYMAC101.
2. Add the remaining 1 teaspoon oil to the skillet. Add the pears, ginger, and garlic. Cook, stirring often, until the pears are tender and golden, about 5 minutes. Add the chutney, broth, and thyme. Bring to a boil, scraping the browned bits from the bottom of the skillet, and cook until the sauce thickens slightly, about 5 minutes.
3. Arrange the pork on a platter and spoon the pear mixture on top.
Serving Size: 4 1-inch tenderloin slices
Number of Servings: 4
Recipe submitted by SparkPeople user SANDYMAC101.
Nutritional Info Amount Per Serving
- Calories: 167.3
- Total Fat: 2.6 g
- Cholesterol: 20.3 mg
- Sodium: 286.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 2.2 g
- Protein: 6.8 g
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