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Pork Medallions with Cranberry Chutney
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Pork Medallions with Cranberry Chutney

20 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1/2 cup canned whole cranberry sauce
1/2 cup PLANTERS Walnut Pieces- Recipe Ready
1/2 cup apple juice or apple cider
1/4 cup dried cranberries
2 Tbsp packed brown sugar
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 oz pork tenderloin
1/4 teaspoon salt-free herb seasoning
Hot cooked brown or long grain rice
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Let's Make It
1
For Chutney: In a small heavy saucepan, stir together cranberry sauce, Planters Walnut Pieces, apple juice, dried cranberries, sugar, rosemary, salt and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reached desired consistency, stirring occasionally. Set aside.
2
Pork Prep: Trim any fat from pork. Cut crosswise into 12 pieces, about 1 inch thick. Flatten each piece to an even thickness using the palm of your hand. 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
Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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