Pork Medaillons with Chutney Sauce

Ingredients

• 1 teaspoon cornstarch 
• 0.3 cup rum dark
• 0.5 teaspoon gingerroot minced peeled
• 0.3 cup green onions sliced
• 22 ounce mandarin oranges in syrup light canned
• 0.5 cup mango chutney 
• 2 tablespoons olive oil divided
• 0.5 teaspoon orange rind grated
• 0.3 cup pecans toasted chopped
• 0.5 teaspoon pepper 
• 1.5 pound pork tenderloins 
• 1 tablespoon water 

Equipment

• frying pan
• slotted spoon

Directions

1. Partially freeze tenderloins; trim fat from tenderloins.
2. Cut tenderloins diagonally across grain into 1/4-inch-thick slices.
3. Cook half of pork in 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 minutes on each side or until pork is lightly browned.
4. Remove pork from skillet, and keep warm. Repeat procedure with remaining pork slices and remaining 1 tablespoon olive oil.
5. Drain oranges, reserving 1/2 cup liquid.
6. Add reserved liquid, orange rind, and next 3 ingredients to skillet. Return pork to skillet. Bring to a boil; cover, reduce heat, and simmer 4 to 5 minutes or until pork is tender.
7. Transfer pork to a serving platter, using a slotted spoon. Set aside, and keep warm.
8. Add chutney and green onions to pan drippings.
9. Combine cornstarch and water, stirring until smooth.
10. Add cornstarch mixture to chutney mixture. Bring to a boil; reduce heat, and simmer, uncovered, until chutney mixture is thickened and bubbly. Stir in oranges and pecans. Cook over medium-low heat until thoroughly heated. Spoon sauce evenly over pork.