Pork Medallions with Cranberry Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup fresh cranberries (or 1/2 cup canned whole cranberry sauce- will change nutritional values)1/2 cup unsweetened apple juice1/4 cup snipped dried figs2 tablespoons packed brown sugar1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed1/4 teaspoon salt1/8 teaspoon ground black pepper16 ounces pork tenderloin1/4 teaspoon salt-free herb seasoningNonstick cooking sprayHot cooked brown rice (optional)
For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, brown sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside.
Meanwhile, trim fat from pork. Cut pork crosswise into pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
Serve pork medallions over hot cooked rice (if using) and spoon some of the warm chutney over pork. Pass remaining chutney.
6 servings of about 2-3 medallions and 1-2 Tbsp chutney
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
Meanwhile, trim fat from pork. Cut pork crosswise into pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
Serve pork medallions over hot cooked rice (if using) and spoon some of the warm chutney over pork. Pass remaining chutney.
6 servings of about 2-3 medallions and 1-2 Tbsp chutney
Number of Servings: 6
Recipe submitted by SparkPeople user CKBYMOMMY.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 4.7 g
- Cholesterol: 59.7 mg
- Sodium: 142.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 1.6 g
- Protein: 21.4 g
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