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Pork Medallions with Cranberry Chutney Recipe

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This recipe for Pork Medallions with Cranberry Chutney is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C fresh cranberries
1/2 C apple juice or apple cider
1 tsp packed brown sugar
1 tsp chopped fresh rosemary
1/4 tsp salt
1/8 tsp ground black pepper
12 ounces pork tenderloin
Salt and Pepper
Nonstick cooking spray
Hot cooked brown or long grain rice (optional)
Directions:
Directions:
1.) IN a heavy small saucepan, stir together cranberries, apple juice, sugar, rosemary, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered for 5-8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside
2.) Mean while, trim fat form pork. Cut pork crosswise into 12 pieces, each about 1 inch thick. Press each piece with a meat mallet to an even thickness. Sprinkle salt and pepper evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat.
3.) Cook pork in hot skillet for 2-3 minutes or until pork is slightly pink in center and juices run clear, turning once half way through cooking time.

Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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