Pork Medallions with Nectarine-Cranberry Chutney
Pork Medallions with Nectarine-Cranberry Chutney might be a good recipe to expand your main course recipe box. This gluten free and primal recipe serves 4. One serving contains 221 calories, 25g of protein, and 6g of fat. From preparation to the plate, this recipe takes about 45 minutes. A mixture of balsamic vinegar, pepper, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the nectarine you could follow this main course with the Nectarine and Berry Pie as a dessert.
Instructions
To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat.
Add onion; cook 4 minutes or until tender.
Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender.
Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.
To prepare pork, cut pork crosswise into 8 (1-inch-thick) slices.
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.
Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add pork; cook 3 minutes on each side or until desired degree of doneness.