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Pork Medallions With Ginger Pears and Chutney

34 lb pork tenderloin, cut into 1-inch slices
12 teaspoon salt (to taste)
12 teaspoon fresh coarse ground black pepper
2 teaspoons canola oil
2 pears, peeled, cored, and cut into chunks
2 teaspoons grated peeled fresh ginger
1 -2 garlic clove, minced
14 cup mango chutney
14 cup low sodium chicken broth
2 teaspoons chopped fresh thyme


Sprinkle pork with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices dont touch; cook about 3 minutes on each side, until browned. Transfer meat to a plate; cover to keep warm. Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden. Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes. Arrange pork on a platter and spoon the pear mixture on top.

Source: www.food.com