Pork Medallions with Ginger Pears & Chutney

prep time:: 20 min
total time:: 35 min

Makes 4 servings

ingredients

3/4 lb pork tenderloin, thinly sliced
1/2 t salt
1/2 t coarsley ground black pepper
2 t canola oil
2 very ripe pears, peeled and cut into chunks
2 t peeled and grated fresh ginger
1 minced garlic clove
1/4 c mango chutney
1/2 c reduced sodium chicken broth
2 t chopped fresh thyme

directions

Beat pork with a meat mallet to make thin. Springle pork with salt and pepper. Heat 1 t oil in a large skillet over medium high heat. Add pork in a single layer and cook until browned, about 3 minutes on each side. Transfer pork to platter and keep warm. Heat remaining 1 t oil and add pears, ginger, and garlic. Cook stirring frequently until pears are tender and golden, about 3 minutes. Add the chutney, broth, and thyme. Bring to a boil, stirring to scrape the brown bits from the skillet. Cook until the sauce is slightly thickened, about 2 minutes. Spoon sauce over pork.