Pork Medaillons with Cranberry and Fig Chutney

This ruby-red chutney is the perfect match for pan-fried pork medaillons.

SERVINGS: 2 servings

CARB GRAMS PER SERVING: 23

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Nutrition Facts Per Serving:

Servings: 2 servings
Calories 227
Total Fat (g) 7
Saturated Fat (g) 1
Monounsaturated Fat (g) 4
Cholesterol (mg) 55
Sodium (mg) 185
Carbohydrate (g) 23
Total Sugar (g) 18
Fiber (g) 3
Protein (g) 18
Vitamin A (DV%) 0
Vitamin C (DV%) 8
Calcium (DV%) 3
Iron (DV%) 9

Diabetic Exchanges

Fruit (d.e.) 1.5
Very Lean Meat (d.e.) 2.5
Fat (d.e.) 1

1/2	cup fresh cranberries or 1/4 cup canned whole cranberry sauce
1/4	cup apple juice
2	tablespoons snipped dried figs
1	tablespoon packed brown sugar or granulated sugar
1/2	teaspoon snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
	Salt
	Freshly ground black pepper
6	ounces pork tenderloin
2	teaspoons canola oil
	Hot cooked long grain and wild rice (optional)

1. For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary, and salt, and freshly ground black pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.

2. Meanwhile, trim fat from meat. Cut meat crosswise into six 1-ounce pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes or until pork is slightly pink in center, turning once.

3. To serve, divide the pork medaillons between 2 dinner plates. Serve with long grain and wild rice, if desired. Spoon some of the warm chutney over pork. Pass remaining chutney. Makes 2 servings.