Pork Medallions with Nectarine-Cranberry Chutney

Gluten Free
Health score
13%
Pork Medallions with Nectarine-Cranberry Chutney
45 min.
4
217kcal

Suggestions


Indulge in a delightful culinary experience with our Pork Medallions with Nectarine-Cranberry Chutney, a dish that perfectly balances savory and sweet flavors. This gluten-free recipe is not only easy to prepare but also ready in just 45 minutes, making it an ideal choice for a quick yet impressive lunch or dinner. With each serving clocking in at only 217 calories, you can enjoy a satisfying meal without the guilt.

The star of this dish is the tender pork tenderloin, which is expertly pounded to create juicy medallions that cook to perfection. Paired with a vibrant chutney made from fresh nectarines and sweetened dried cranberries, this dish bursts with flavor and color. The chutney adds a refreshing twist, with hints of cinnamon and cloves that elevate the overall taste profile.

Whether you're hosting a dinner party or simply looking to treat yourself and your loved ones, this Pork Medallions with Nectarine-Cranberry Chutney is sure to impress. The combination of textures and flavors will leave your taste buds dancing, while the ease of preparation allows you to focus on enjoying the moment. Dive into this delicious recipe and savor the delightful harmony of ingredients that make every bite a celebration!

Ingredients

  • tablespoon balsamic vinegar 
  • 0.3 teaspoon pepper black freshly ground
  • tablespoon butter divided
  • 0.3 teaspoon ground cinnamon 
  • 0.1 teaspoon ground cloves 
  • pound pork tenderloins trimmed
  • cups nectarines chopped ( 3 nectarines)
  • 0.3 cup onion finely chopped
  • 0.3 teaspoon salt 
  • 0.5 teaspoon salt 
  • 0.3 cup cranberries dried sweetened

Equipment

  • frying pan
  • sauce pan
  • plastic wrap
  • meat tenderizer

Directions

  1. To prepare chutney, melt 1 teaspoon butter in medium saucepan over medium heat.
  2. Add onion; cook 4 minutes or until tender.
  3. Add nectarine, cranberries, and vinegar; cook 3 minutes or until nectarine is tender.
  4. Remove from heat; stir in 1/4 teaspoon salt, cinnamon, cloves, and remaining 2 teaspoons butter.
  5. To prepare pork, cut pork crosswise into 8 (1-inch-thick) slices.
  6. Place each slice between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  7. Sprinkle pork evenly with 1/2 teaspoon salt and pepper.
  8. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  9. Add pork; cook 3 minutes on each side or until desired degree of doneness.
  10. Serve pork with chutney.

Nutrition Facts

Calories217kcal
Protein45.4%
Fat23.27%
Carbs31.33%

Properties

Glycemic Index
51.75
Glycemic Load
3
Inflammation Score
-4
Nutrition Score
17.055652162303%

Flavonoids

Cyanidin
1.58mg
Delphinidin
0.01mg
Catechin
2.13mg
Epicatechin
1.82mg
Isorhamnetin
0.67mg
Kaempferol
0.09mg
Myricetin
0.25mg
Quercetin
3.65mg

Nutrients percent of daily need

Calories:217.34kcal
10.87%
Fat:5.64g
8.67%
Saturated Fat:2.61g
16.31%
Carbohydrates:17.08g
5.69%
Net Carbohydrates:15.12g
5.5%
Sugar:14.15g
15.72%
Cholesterol:81.23mg
27.08%
Sodium:530.1mg
23.05%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:24.75g
49.5%
Vitamin B1:1.16mg
77.59%
Selenium:35.1µg
50.15%
Vitamin B6:0.92mg
45.99%
Vitamin B3:8.46mg
42.28%
Phosphorus:305.3mg
30.53%
Vitamin B2:0.42mg
24.42%
Potassium:578.79mg
16.54%
Zinc:2.34mg
15.59%
Vitamin B5:1.14mg
11.36%
Magnesium:39.8mg
9.95%
Vitamin B12:0.58µg
9.74%
Manganese:0.18mg
9.07%
Copper:0.18mg
8.8%
Iron:1.46mg
8.09%
Fiber:1.95g
7.81%
Vitamin E:0.99mg
6.61%
Vitamin A:326.26IU
6.53%
Vitamin C:3.09mg
3.74%
Vitamin K:2.83µg
2.69%
Folate:6.97µg
1.74%
Calcium:15.47mg
1.55%
Vitamin D:0.23µg
1.51%
Source:My Recipes