Pork Medallions with Apple Chutney
Deanna
ingredients
- 1/4 cup light brown sugar, lightly packed
- 1/4 onion, diced
- 1/4 cup golden raisins
- 1 1/2 tablespoons walnuts, toasted and chopped
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons ginger, grated
- 1/2 teaspoon grated lemon zest
- 1/2 clove garlic, grated
- 1/8 teaspoon ground mace
- 1/8 teaspoon ground clove
- 2 1/2 cups granny smith apples, peeled, cored, medium dice
- 1 tablespoon salt, or to taste
- 1/2 teaspoon ground pepper
- 3 pounds of boneless pork loin
- 1/4 cup vegetable oil
directions
- 1
Combine the first 11 ingredients in a covered saucepot and simmer over low heat for 10 minutes. Add the apples and simmer until the apples are very tender and the juices are reduced and slightly thickened, 10-15 minutes. Season with salt and pepper. Hold warm until needed.
- 2
While the apples are cooking, slice the pork loin into 12 pieces. Season the pork with salt and pepper.
- 3
Heat one tablespoon of oil in a skillet over medium-high heat. In two batches, sauté the pork medallions until golden brown and cooked throughout, 3-4 minutes each side.
- 4
Top medallions with apple chutney and serve.
Source: Deanna Abbondola
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