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Pork Medallions With Chutney Sauce

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  Pork tenderloins 1 1⁄2 Pound (2 Pieces, 3/4 Pound Each)
  Olive oil 2 Tablespoon, divided
  Canned mandarin oranges in light syrup 22 Ounce (2 Cans, 11 Ounce Each)
  Grated orange rind 1⁄2 Teaspoon
  Minced peeled ginger root 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Dark rum 1⁄4 Cup (4 tbs)
  Mango chutney 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Cornstarch 1 Teaspoon
  Water 1 Tablespoon
  Chopped pecans 1⁄3 Cup (5.33 tbs), toasted

Partially freeze tenderloins; trim fat from tenderloins.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
Cook half of pork in 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 minutes on each side or until pork is lightly browned.
Remove pork from skillet, and keep warm.
Repeat procedure with remaining pork slices and remaining 1 tablespoon olive oil.
Drain oranges, reserving 1/2 cup liquid.
Add reserved liquid, orange rind, and next 3 ingredients to skillet.
Return pork to skillet.
Bring to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until pork is tender.
Transfer pork to a serving platter, using a slotted spoon.
Set aside, and keep warm.
Add chutney and green onions to pan drippings.
Combine cornstarch and water, stirring until smooth.
Add cornstarch mixture to chutney mixture.
Bring to a boil; reduce heat, and simmer, uncovered, until chutney mixture is thickened and bubbly.
Stir in oranges and pecans.
Cook over medium-low heat until thoroughly heated.

Recipe Summary

Side Dish

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Pork Medallions With Chutney Sauce Recipe