PORK MEDALLIONS WITH CRANBERRY CHUTNEY

Pork Medallions with Cranberry Chutney image

Provided by My Food and Family

Categories Home

Time 20m

Number Of Ingredients 11

Ingredients

1/2 cup canned whole cranberry sauce
1/2 cup Walnut Pieces- Recipe Ready
1/2 cup apple juice or apple cider
1/4 cup dried cranberries
2 Tbsp packed brown sugar
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 oz pork tenderloin
1/4 teaspoon salt-free herb seasoning
Hot cooked brown or long grain rice

Steps:

For Chutney: In a small heavy saucepan, stir together cranberry sauce, Walnut Pieces, apple juice, dried cranberries, sugar, rosemary, salt and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reached desired consistency, stirring occasionally. Set aside.
Pork Prep: Trim any fat from pork. Cut crosswise into 12 pieces, about 1 inch thick. Flatten each piece to an even thickness using the palm of your hand. 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g