Contact
Privacy

Pork Medallions With Apple-Apricot Chutney - pork tenderloin

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
pork tenderloin salt fresh coarse ground black pepper extra-virgin olive oil scallions chutney yellow onion apples apricots apple cider vinegar ground ginger dry mustard apple juice apple juice
Viewed: 13 - Published at: 3 years ago

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

Method

  • Sprinkle both sides of the pork pieces with some of the salt and pepper.
  • Set aside.
  • To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
  • 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).
  • Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
  • Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
  • Remove the mixture from the skillet and set aside.
  • Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
  • Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
  • Remove the pork from the skillet and set aside to keep warm.
  • Return the apple mixture to the skillet and add the remaining apple juice.
  • 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.
  • To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
  • Serve hot.

Related Posts:

You may also like:

Categories