Pork Medallions with Plum-Apricot Chutney

Pork
Pork Medallions with Plum-Apricot Chutney
0
9
250
30

Description

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

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)

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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NutritionView more

250Calories
Sodium11%DV270mg
Fat7%DV4.5g
Protein49%DV25g
Carbs10%DV29g
Fiber8%DV2g

PER SERVING *

Calories250Calories from Fat45
% DAILY VALUE*
Total Fat4.5g7%
Saturated Fat1g5%
Trans Fat
Cholesterol75mg25%
Sodium270mg11%
Potassium650mg19%
Protein25g49%
Calories from Fat45
% DAILY VALUE*
Total Carbohydrate29g10%
Dietary Fiber2g8%
Sugars20g40%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.