Categories: Pork- Main Dish

Ingredients

• 1/2 cup fresh cranberries or 1/4 cup canned whole cranberry sauce
• 1/4 cup apple juice
• 2 Tbsp. snipped dried figs
• 1 Tbsp. packed brown sugar or granulated sugar
• 1/2 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed
• Salt
• Freshly ground black pepper
• 6 oz. pork tenderloin
• 2 tsp. cooking oil
• Hot cooked long grain and wild rice (optional)

Directions

1. For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary and salt and freshly ground black pepper to taste

2. in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.

3. Meanwhile, trim fat from meat. Cut meat crosswise into six 1 oz. pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high heat for 2 to 3 minutes or until pork is slightly pink in center, turning once.
4. To serve, divide the pork medallions between 2 dinner plates. Serve with long grain and wild rice, if desired. Spoon some of the warm chutney over pork. Pass remaining chutney.

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