Pork Medallions with Plum-Apricot Chutney

Name: Pork Medallions with Plum-Apricot Chutney
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 pound pork tenderloin; salt to taste; pepper to taste; 3/4 pound plums purple, pitted and coarsely chopped*; 1/3 cup apricot preserves; 2 tablespoons water; 1 tablespoon cider vinegar; 1 jalapeno chilies minced**; 1 tablespoon ginger grated

Pork

9Ingredients

250Calories

30Minutes

Description

Simple elegance. Serve with Caeser salad and buttered sugar peas.

Ingredients

servings:

1 pound pork tenderloin
salt (to taste)
pepper (to taste)
3/4 pound plums (purple, pitted and coarsely chopped*)
1/3 cup apricot preserves
2 tablespoons water
1 tablespoon cider vinegar
1 jalapeno chilies (minced**)
1 tablespoon ginger (grated)

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Directions

1Cut pork crosswise into 1-inch pieces. Place each slice between plastic wrap. Using heel of hand, press to 1/2-inch thickness. Remove plastic wrap and season lightly with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add pork slices and cook for 3 minutes per side or until pork is golden brown. Transfer to serving platter; keep warm.
2To make chutney, add chutney ingredients to skillet. Simmer for 5 minutes, stirring occasionally. Season lightly with salt and pepper. Pour hot chutney over pork medallions and serve.

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