SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Pork Medallions with Cranberry and Fig Chutney

Makes: 2 servings
Start to Finish 20 mins
Pork Medallions with Cranberry and Fig Chutney
  • 1/2  cup  fresh cranberries or 1/4 cup canned whole cranberry sauce
  • 1/4  cup  apple juice or apple cider
  • 2  tablespoons  snipped dried figs
  • 1  tablespoon  packed brown sugar or granulated sugar
  • 1/2  teaspoon  chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper
  • 6  ounces  pork tenderloin
  • 1/4  teaspoon  salt-free herb seasoning
  •  Nonstick cooking spray
  •  Hot cooked brown or long grain rice (optional)
Directions 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)
  • Servings Per Recipe 2,
  • cal. (kcal) 185,
  • Fat, total (g) 3,
  • chol. (mg) 55,
  • sat. fat (g) 1,
  • carb. (g) 22,
  • fiber (g) 3,
  • pro. (g) 18,
  • sodium (mg) 335,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe