Pork Medallions With Chutney Sauce Recipe
Ingredients
| 2 (3/4-pound) pork tenderloins | ||
| Olive oil | 2 Tablespoon, divided | |
| Mandarin oranges | 2 Can (10oz) | |
| Orange rind | 1/2 Teaspoon, grated | |
| Ginger root | 1/2 Teaspoon, minced | |
| Pepper | 1/2 Teaspoon | |
| Dark rum | 1/4 Cup (16 tbs) | |
| Mango chutney | 1/2 Cup (16 tbs) | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Cornstarch | 1 Teaspoon | |
| Water | 1 Tablespoon | |
| Chopped pecans | 1/3 Cup (16 tbs), toasted | |
Directions
Partially freeze tenderloins; trim fat from tenderloins.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
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.
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.
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.
Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
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.
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.
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.
Chef
