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Pork Medallions with Nectarine-Cranberry Chutney

Pork Medallions with Nectarine-Cranberry Chutney
Pork Medallions with Nectarine-Cranberry Chutney is If you have pork tenderloin, pepper, ground cloves, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.

Instructions

1
To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat.
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ChutneyChutney
ButterButter
Equipment you will use
Sauce PanSauce Pan
2
Add onion; cook 4 minutes or until tender.
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OnionOnion
3
Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender.
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CranberriesCranberries
NectarineNectarine
VinegarVinegar
4
Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.
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CinnamonCinnamon
ButterButter
CloveClove
SaltSalt
5
To prepare pork, cut pork crosswise into 8 (1-inch-thick) slices.
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PorkPork
6
Place each slice between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
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MeatMeat
WrapWrap
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Plastic WrapPlastic Wrap
Meat TenderizerMeat Tenderizer
Frying PanFrying Pan
7
Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
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Salt And PepperSalt And Pepper
PorkPork
8
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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Cooking SprayCooking Spray
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Frying PanFrying Pan
9
Add pork; cook 3 minutes on each side or until desired degree of doneness.
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PorkPork
10
Serve pork with chutney.
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ChutneyChutney
PorkPork
DifficultyHard
Ready In45 m.
Servings4
Health Score14
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
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