Pork Medallions with Nectarine-Cranberry Chutney

Photo by Beau Gustafson
Ingredients
- ½ teaspoon salt
- 2 cups chopped nectarine (about 3 nectarines)
- 2 cups chopped nectarine (about 3 nectarines)
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cinnamon
- Chutney:
- ¼ teaspoon ground cinnamon
- + 18 more ingredients
-
- Chutney:
- Pork:
- Cooking spray
- 1 tablespoon balsamic vinegar
- 1/3 cup sweetened dried cranberries
- ¼ teaspoon salt
- Pork:
- ¼ teaspoon salt
- Cooking spray
- 1/3 cup sweetened dried cranberries
- 1 tablespoon butter, divided
- 1/3 cup finely chopped onion
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cloves
- 1/3 cup finely chopped onion
- 1 tablespoon butter, divided
- 1 pound pork tenderloin, trimmed
To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat. Add onion; cook 4 minutes or until tender. Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender. Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons...
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