Pork Medallions with Ginger Pears and Chutney

3/4 pound pork tenderloin, cut into 1" slices
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp canola oil
2 pears, peeled, cored and cut into chunks
2 tsp grated peeled ginger
1 garlic clove, minced
1/4 cup mango chutney
1/4 cup chicken broth
2 tsp chopped fresh thyme or 1/2 tsp dried

Sprinkle the pork with salt and pepper. Heat 1 tsp 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 minutes on each side. Transfer the meat to a plate and cover to keep warm.

Add the remaining 1 tsp oil to the skillet. Add the pears, ginger and garlic. Cook, stirring often, until the pears are tender and golden (5 minutes). Add the chutney, broth and thyme. Bring to a boil, scraping the browned bits fromt he bottom of the skillet and cook until the sauce thickens slightly, about 5 minutes.

Arrange the pork on a platter and spoon the pear mixture on top.

Serving Size: makes 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user NICYCLE.