Ingredients Jump to Instructions ↓

  1. 1 cupfresh cranberries or 1/2 cup canned whole cranberry sauce

  2. 1/2 cupapple juice or apple cider

  3. 1/4 cupsnipped dried figs

  4. 2 tablespoonspacked brown sugar or granulated sugar

  5. 1 teaspoonchopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed

  6. 1/4 teaspoonsalt

  7. 1/8 teaspoonground black pepper

  8. 12 ouncespork tenderloin

  9. 1/4 teaspoonsalt-free herb seasoning Nonstick cooking spray Hot cooked brown or long grain rice

Instructions Jump to Ingredients ↑

  1. Directions For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, 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 12 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 desired. Spoon some of the warm chutney over pork. Pass remaining chutney.


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