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.
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.
Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.