Pork Medallions with Nectarine-Cranberry Chutney

Ingredients

• 1 tablespoon butter, divided
• Chutney:
• ¼ teaspoon ground cinnamon
• 1 pound pork tenderloin, trimmed
• 1 tablespoon butter, divided
• ¹/₃ cup finely chopped onion
• Chutney:
• + 18 more ingredients
• • ¼ teaspoon ground cinnamon
  • ¼ teaspoon freshly ground black pepper
  • Pork:
  • ¼ teaspoon freshly ground black pepper
  • ¹/₃ cup finely chopped onion
  • ¹/₈ teaspoon ground cloves
  • ¹/₈ teaspoon ground cloves
  • 2 cups chopped nectarine (about 3 nectarines)
  • 2 cups chopped nectarine (about 3 nectarines)
  • ½ teaspoon salt
  • ¹/₃ cup sweetened dried cranberries
  • Cooking spray
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • ¹/₃ cup sweetened dried cranberries
  • 1 tablespoon balsamic vinegar
  • Cooking spray
  • Pork:

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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