Pork Medallions with Cranberry Chutney

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Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Pork Medallions with Cranberry Chutney calories by ingredient

Introduction

From BHG's heart healthy living From BHG's heart healthy living

Minutes to Prepare: 10

Minutes to Cook: 10

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 juice

1/4 cup snipped dried figs

2 tablespoons packed brown sugar

1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

16 ounces pork tenderloin

1/4 teaspoon salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown rice (optional)

Directions

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.