Recipe: Pork Medallions with Cranberry and Fig Chutney for June and Marilyn

PORK MEDALLIONS WITH CRANBERRY AND FIG CHUTNEY

1/2 cup fresh cranberries or 1/4 cup canned whole cranberry sauce
1/4 cup apple juice
2 tbsp. snipped dried figs
1 tbsp. packed brown sugar or granulated sugar
1/2 tsp. snipped fresh rosemary, crushed
salt
freshly ground black pepper
6 oz. pork tenderloin (or pork loin)
2 tsp. cooking oil
Hot cooked long grain and wild rice (optional)

For chutney, stir together the cranberries or cranberry sauce, juice, figs, sugar, rosemary and salt and freshly ground pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.

Meanwhile, trim fat from meat. Cut meat crosswise into six 1 oz. pieces about 1 inch thick. Press with palm of hand to an even thickness. Cook the pork in hot oil in a large nonstick skillet over medium-high hear for 2 to 3 minutes or until pork is slightly pink in the center, turning once.

To serve, divide the pork medallions between 2 dinner plates. Serve with long grain and wild rice, if desired. Spoon some of the warm chutney over pork. Pass the remaining chutney. Serves 2.

227 cals. 7 g. total fat (1 g. sat. fat), 55 mg. Chol., 185 mg. Sodium, 23 g. carbs, 3 g fiber, 18 g. protein.)

Source: Diabetic recipes 2003 Better Homes and Gardens (Diabetic recipes are another source for healthy recipes.)