Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

Winter fruits enliven saucy condiment for pork in this guest-worthy dish.

Yield: 8 servings (serving size: 3 ounces pork and 3 tablespoons sauce)

Ingredients

• 1  cup  riesling or other dry white wine
• 1  cup  fat-free, less-sodium chicken broth
• 1/3  cup  fresh orange juice
• 2 1/2  tablespoons  sugar
• 1/8  teaspoon  ground cloves
• 2  (3-inch) cinnamon sticks
• 4  teaspoons  canola oil
• 2  (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices
• 1/2  teaspoon  salt, divided
• 1/2  teaspoon  black pepper, divided
• 1  cup  coarsely chopped peeled ripe Fuyu persimmon (about 2)
• 1/2  cup  fresh cranberries
• 1  tablespoon  butter

Preparation

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.

Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.

Nutritional Information

Calories:

237 (30% from fat)

Fat:

7.8g (sat 2.4g,mono 3.5g,poly 1.2g)

Protein:

24.5g

Carbohydrate:

14.5g

Fiber:

2g

Cholesterol:

77mg

Iron:

1.6mg

Sodium:

263mg

Calcium:

13mg