You Will Need:
1 Cup fresh cranberries or ½ cup canned whole cranberry sauce
½ Cup apple juice or apple cider
¼ Cup snipped dried figs
2 Tablespoons packed brown sugar or granulated sugar
1 teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary, crushed
¼ teaspoon salt
1/8 teaspoon black pepper
12 ounces pork tenderloin
¼ teaspoon salt-free herb dressing
Non-stick cooking spray
Hot cooked brown or long-grain rice (optional)
Fresh rosemary sprigs
- For chutney, In a heavy small saucepan stir together cranberries or cranberry sauce, apple juice, figs, sugar, snipped or dried rosemary, salt, and pepper. Bring to boil; reduce heat. Simmer uncovered, stirring occasionally, for 5 to 8 minutes or until chutney reaches desired consistency. Set aside.
- Meanwhile, trim the fat from the pork. Cut pork crosswise into 12 pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly on pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking.
- If desired, serve pork medallions over hot cooked rice. Spoon some warm chutney over pork. If desired, garnish with rosemary sprigs. Pass remaining chutney.