Pork Medallions With Chutney Sauce
|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|
|Dark rum||1⁄4 Cup (4 tbs)|
|Mango chutney||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|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.