Pork Medallions with Plum-Apricot Chutney
Simple elegance. Serve with Caeser salad and buttered sugar peas.
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 jalapeño chile pepper, minced**
1 tablespoon grated fresh gingerroot
- 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.
Makes 4 servings.
*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 National Pork Board.