Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

By á-32

Ingredients

• 1 cup riesling or other dry white wine
• 1 cup fat-free, less-sodium chicken broth
• 1/3 cup fresh orange juice
• 2 1/2 tablespoons sugar
• 1/8 teaspoon ground cloves
• 2 (3-inch) cinnamon sticks
• 4 teaspoons canola oil
• 2 (1-pound) pork tenderloins, trimmed and cut into 16 (1-inch-thick) slices
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup coarsely chopped peeled ripe Fuyu persimmon (about 2)
• 1/2 cup fresh cranberries
• 1 tablespoon butter

Preparation

Step 1

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until reduced to 1 1/2 cups (about 10 minutes). Discard cinnamon sticks.

Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 6 minutes on each side or until pork is done. Transfer pork to a platter. Add broth mixture to pan, scraping pan to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or until cranberries begin to pop, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter, stirring until butter melts. Serve with pork.