Pork Medallions with Ginger Pears and Chutney
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pork Medallions with Ginger Pears and Chutney calories by ingredient
Introduction
Pork tenderloin is healthy, lean and low fat. Ready to cook with little prepping. Paired with a sophisticated, ginger-spiked chutney. Use ripe, but firm, Bosc or Anjou pears, which will hold up well during cooking. Pork tenderloin is healthy, lean and low fat. Ready to cook with little prepping. Paired with a sophisticated, ginger-spiked chutney. Use ripe, but firm, Bosc or Anjou pears, which will hold up well during cooking.Number of Servings: 4
Ingredients
-
3/4 pound pork tenderloin, cut into 1-inch slices
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 teaspoons canola oil
2 pears, peeled cored, and cut into chunks
2 teaspoons grated peeled fresh ginger
1 garlic clove, minced
1/4 cup mango chutney
1/4 cup reduced-sodium chicken broth
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
Tips
Pork will take longer depending on the exact thickness of the tenerloin cuts. Could use some chicken broth to simmer the tenderloins in to keep them juicy.
Directions
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.