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
- 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 remaining
ingredients to skillet. Simmer for 5 minutes, stirring occasionally.
Season lightly with salt and pepper.
- 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.
Recipe provided courtesy
of Pork, Be Inspired®.
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