Apple Cranberry Chutney Pork Medallions
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Item No.
130801
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 1-¾ pounds pork tenderloin
- 2 Tablespoons olive oil
- Salt and pepper
For the sauce:
- ¼ cup brandy
- ¼ cup chicken stock
- ½ cup Stonewall Kitchen Apple Cranberry Chutney
- 1 Tablespoon butter
- Salt and pepper
- Freshly grated orange peel for garnish
Directions
- Trim fat and silver skin from pork tenderloin. Cut into 1-inch thick medallions (rounds). Flip each medallion cut side down and flatten slightly. Heat oil in a heavy skillet over medium-high heat until hot. Add the medallions in a single layer and season with salt and pepper (cook in batches if necessary). Sear for several minutes until lightly browned. Turn medallions over, season with salt and pepper. Continue cooking until lightly browned on both sides. Remove pork from pan and set aside on a platter tented with foil.
- Remove skillet from heat source. Add brandy and stir to deglaze bottom of pan. Return pan to heat, and add the chicken stock and Apple Cranberry Chutney. Continue to stir until sauce is slightly thickened. Add butter, stir until melted, and season to taste with salt and pepper.
- Return pork to pan. Heat until pork is thoroughly cooked through. Serve with a light garnish of freshly grated orange peel.
