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Pork Medallions with Cranberry & Fig Chutney
Date added: December 16, 2007
- Servings: 2 change
- Calories per serving: 326
- Prep time: 10
- Cook time: 10
Ingredients
- 1/2 cup cranberries, fresh (or 1/4 C. canned whole cranberry sauce)
- 1/4 cup apple juice, cnd
- 1 ounce-weight figs dried
- 1 tbsp sugar, brown, packed
- 1/2 tsp rosemary, dried
- 1/4 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 6 ounce-weight pork, tenderloin, lean, raw
- 1 cooking spray, 1/3 sec spray
- 3/4 cup rice, long grain and wild cooked
Recipe Method
1. For chutney, in a heavy small saucepan stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally Set aside.
2. Meanwhile, trim fat from pork. Cut pork crosswise into 6 pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork for 2 to 3 minutes or until pork is slightly pink in the centre and the juices run clear, turning once halfway through cooking time.
3. To serve, divide pork between 2 dinner plates. Serve with rice. Spoon chutney over pork.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 326 | 16% |
| Fat 4g | 6% |
| Cholesterol 55mg | 18% |
| Sodium 340mg | 14% |
| Carbohydrates 49g | 16% |
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