Pork Medallions with Chutney Sauce
Pork medallions served with a citrus-scented chutney sauce.
2 (3/4 pound) pork tenderloins
Kosher or sea 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)
- Partially freeze tenderloins; cut into 1/4-inch slices. Season with salt and pepper and set aside.
- 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.
- Add chutney, orange peel and juice to skillet; cook over medium heat, stirring constantly, until thoroughly heated.
- Spoon sauce over pork medallions, garnish with parsley and orange slices, if desired, and serve.
Makes 4 to 6 servings.