Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Winter fruits enliven saucy condiment for pork in this guest-worthy dish. Ingredients:
1 cup riesling or other dry white wine |
1 cup fat-free, less-sodium chicken broth |
1/3 cup fresh orange juice |
2 1/2 tablespoons sugar |
1/8 teaspoon ground cloves |
2 (3-inch) cinnamon sticks |
4 teaspoons canola oil |
2 (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 cup coarsely chopped peeled ripe fuyu persimmon (about 2) |
1/2 cup fresh cranberries |
1 tablespoon butter |
Directions:
1. Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.
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