Pork Medallions with Nectarine-Cranberry Chutney

Pork Medallions with Nectarine-Cranberry Chutney
Photo by Beau Gustafson

Ingredients

  • 1/8 teaspoon ground cloves
  • 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:
  • + 18 more ingredients
    • 1/3 cup finely chopped onion
    • 1 tablespoon butter, divided
    • 1 pound pork tenderloin, trimmed
    • ¼ teaspoon ground cinnamon
    • 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
    • 1/8 teaspoon ground cloves
    • 1 tablespoon butter, divided
    • 1/3 cup finely chopped onion
    • ¼ teaspoon freshly ground black pepper

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...

View full recipe at My Recipes

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