Pork Medallions with Cranberry and Fig Chutney

A mouthwatering cranberry and fig chutney add layers of flavor to this deceptively simple pork recipe. Best of all, this dish is low-fat.

3 users rated this recipe an average rating of 3.5
  • Makes: 2 servings
  • Start to Finish: 20 mins
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Pork Medallions with Cranberry and Fig Chutney
cup fresh cranberries or 1/4 cup canned whole cranberry sauce
cup apple juice or apple cider
tablespoons snipped dried figs
tablespoon packed brown sugar or granulated sugar
teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
teaspoon salt
teaspoon ground black pepper
ounces pork tenderloin
teaspoon salt-free herb seasoning
Nonstick cooking spray
Hot cooked brown or long grain rice (optional)
    For chutney:
  1. In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside.
  2. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
  3. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.
  4. Makes 2 servings
Nutrition Facts (Pork Medallions with Cranberry and Fig Chutney)
    Per serving:
  • 185 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 55 mg chol.,
  • 335 mg sodium,
  • 22 g carb.,
  • 3 g fiber,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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