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Description
Simple elegance. Serve with Caeser salad and buttered sugar peas.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork tenderloin
- salt (to taste)
- pepper (to taste)
- 3/4 lb. plums (purple, pitted and coarsely chopped)
- 1/3 cup apricot preserves
- 2 Tbsp. water
- 1 Tbsp. cider vinegar
- 1 jalapeno chile (minced)
- 1 Tbsp. ginger (grated)
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Directions
- Cut 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.
- To make chutney, add chutney ingredients (purple plums --1 1/2 cups canned purple plums, drained and chopped can be used in place of fresh plums, water, cider vinegar, jalapeno chile (wear rubber gloves), grated ginger) to skillet. Simmer for 5 minutes, stirring occasionally. Season lightly with salt and pepper. Pour hot chutney over pork medallions and serve.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium270mg11% |
| Potassium650mg19% |
| Protein25g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars20g |
| Vitamin A8% |
| Vitamin C20% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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