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

Pork Medallions with Plum-Apricot Chutney

1 pound pork tenderloin
Salt and pepper, to taste
2 teaspoons vegetable oil
3/4 pound purple-skinned plums, pitted, coarsely chopped*
1/3 cup apricot preserves
2 tablespoons water
1 tablespoon cider vinegar
1 jalapeno chile, minced **
1 tablespoon grated fresh ginger root

1. 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.
2. 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.
3. To make chutney, add remaining ingredients to skillet. Simmer for 5 minutes, stirring occasionally. Season lightly with salt and pepper.
4. Pour hot chutney over pork medallions and serve.

Serves 4.

* 1 1/2 cups canned purple plums, drained and chopped can be used in place of fresh plums.

** Wear rubber gloves when handling hot chiles.

Nutrition Facts
Calories 250 calories
Protein 25 grams
Fat 4 grams
Sodium 140 milligrams
Cholesterol 75 milligrams
Saturated Fat 1 grams
Carbohydrates 29 grams

Recipe provided courtesy of Pork, The Other White Meat.