Pork Medaillons with Chutney Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 (3/4-pound) pork tenderloins |
2 tablespoons olive oil, divided |
2 (11-ounce) cans mandarin oranges in light syrup |
1/2 teaspoon grated orange rind |
1/2 teaspoon peeled, minced gingerroot |
1/2 teaspoon pepper |
1/4 cup dark rum |
1/2 cup mango chutney |
1/4 cup sliced green onions |
1 teaspoon cornstarch |
1 tablespoon water |
1/3 cup chopped pecans, toasted |
Directions:
1. Partially freeze tenderloins; trim fat from tenderloins. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
2. 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.
3. 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.
4. 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. Spoon sauce evenly over pork.
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