Pork Medallions With Apple-Apricot Chutney Recipe

Name: Pork Medallions With Apple-Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb pork tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick; 1/4 teaspoon salt; 1/2 teaspoon fresh coarse ground black pepper; 1 tablespoon extra virgin olive oil; 3 tablespoons thinly sliced scallions; chutney; 3/4 cup diced yellow onion; 1 1/4 cups chopped peeled granny smith apples (about 2 medium); 1/4 cup chopped dried apricot, plus; 2 tablespoons chopped dried apricots; 1 tablespoon apple cider vinegar; 3/4 teaspoon ground ginger; 1/2 teaspoon dry mustard; 1/2 cup apple juice, plus; 2 tablespoons apple juice

Servings: persons

1 lb pork tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick
1/4 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
3 tablespoons thinly sliced scallions
chutney
3/4 cup diced yellow onion
1 1/4 cups chopped peeled granny smith apples (about 2 medium)
1/4 cup chopped dried apricot, plus
2 tablespoons chopped dried apricots
1 tablespoon apple cider vinegar
3/4 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 cup apple juice, plus
2 tablespoons apple juice

1
Sprinkle both sides of the pork pieces with some of the salt and pepper.
2
Set aside.
3
To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
4
Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
5
Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
6
Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
7
Remove the mixture from the skillet and set aside.
8
Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
9
Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
10
Remove the pork from the skillet and set aside to keep warm.
11
Return the apple mixture to the skillet and add the remaining apple juice.
12
Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
13
To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
14
Serve hot.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb pork tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick, 1/4 teaspoon salt, 1/2 teaspoon fresh coarse ground black pepper, 1 tablespoon extra virgin olive oil, and more.

Yes, Pork Medallions With Apple-Apricot Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Medallions With Apple-Apricot Chutney

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