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SharePork Medaillons with Cranberry and Fig Chutney
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 227
- Protein(gm): 18
- Carbohydrate(gm): 23
- Fat, total(gm): 7
- Cholesterol(mg): 55
- Saturated fat(gm): 1
- Monosaturated fat(gm): 4
- Dietary Fiber, total(gm): 3
- Sugar, total(gm): 18
- Vitamin A(IU): 49
- Vitamin C(mg): 5
- Sodium(mg): 185
- Calcium(DV %): 30
- Iron(DV %): 2
- Fruit(d.e): 2
- Very Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 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, 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 medallions 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.
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