Pork medallions served with a citrus-scented chutney sauce.

Pork Medallions with Chutney Sauce

2 (3/4 pound) pork tenderloins

Salt and freshly ground pepper to taste

2 tablespoons olive oil - divided use

2 garlic cloves, finely minced

1/2 cup chutney

Grated peel and juice of 1 orange

Chopped fresh parsley (optional)

Orange slices (optional)

1. Partially freeze tenderloins; cut into 1/4-inch slices. Season with salt and pepper and set aside.
2. Heat 1 tablespoon oil in a large skillet; saute half of garlic and half of pork slices about 3 minutes on each side or until pork is done. Remove to serving platter and keep warm. Repeat procedure with remaining oil, garlic and pork; keep warm.
3. Add chutney, orange peel and juice to skillet; cook over medium heat, stirring constantly, until thoroughly heated.
4. Spoon sauce over pork medallions, garnish with parsley and orange slices, if desired, and serve.

Makes 4 to 6 servings.