Pork Medallions with Apples and Cranberry Chutney

For those of you who are wondering how you know when it's cold in the desert, other than the obvious of course, this was what our backyard fountain looked like at 9:30 yesterday morning. Isn't that something?

Now then, I don't know how your turkey tales are coming along but I admit I'm finally getting tired of it although we'd best not get too sick of it yet. There's still a pound or two left in the freezer that I'm sure will taste good in a day or two. Meanwhile, I'm craving something of a different nature.

Last night's dinner made good use of a lovely little pork tenderloin, coated in Herbs de Provence and quickly seared, then babied along with some granny smith's and a touch of apple jack brandy. It was rather good I must say - the pork very tender and the whole dinner came together VERY quickly, but the pièce de résistance was a tasty fresh cranberry and fig chutney that crowned the pork. Made from crans, dried figs and apple cider it was just the right combination of tart and sweet and brought some "holiday cheer" to our cool Tucson day.

We rounded out our plates with mashed potatoes livened up with a touch of horseradish and some asparagus served with some vanilla butter left over from Thanksgiving. I have to tell you, if you think brussels sprouts are good with vanilla butter...you should try asparagus. Absolutely superb!

Pork Medallions with Apples & Cranberry Chutney (inspired by Better Homes & Gardens)

Chutney:

1 cup fresh or frozen cranberries

1/2 cup apple cider

1/4 cup dried figs, snipped into pieces

2 tablespoons sugar

1/4 teaspoon dried rosemary

2 tablespoons Apple Jack Brandy (optional)

Combine cranberries, cider, figs, sugar and rosemary in a small heavy saucepan. Bring to a boil stirring constantly, then lower heat and simmer for 5 minutes or until cranberries pop and mixture is of desired consistency. Remove from heat and add brandy. Cover and set aside.

Pork:

1 – 12 ounce pork tenderloin

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 teaspoon Herbs de Provence

All purpose flour for dredging

2 tablespoons butter

1 Granny Smith apple, peeled and cored and thinly sliced

1/4 cup Apple Jack Brandy

Heat a large heavy skillet over medium heat, add butter and heat until slightly browned. Remove silver skin from pork tenderloin. Cut tenderloin into 1 inch pieces and pound with a mallet until approximately a quarter inch thick. Sprinkle pieces with salt, pepper and Herbs de Provence. Dredge in flour and sauté for 3 minutes or until pieces are golden on the outside but slightly pink inside. Remove from pan and keep warm. Add apples to pan and cook until just starting to caramelize, stirring often (about 3 to 4 minutes). Remove from heat and add brandy. Return pork to pan to reheat slightly. Serve topped with chutney. Makes 4 servings. Download Pork Medallions with Apples and Cranberry Chutney

 

Comments

[Nanan]

I love pork!! That looks scrumptious!
Frozen fountain - now that is cold!
We had a bit of Frost here this morning - now that is cold!!!! my house got down to 58 hehehehe - I love it!

[June]

Wow - 58 degrees Lea. Are you going to put the heat on anytime soon?

[Mags]

Love everything about this meal, even the asparagus!

[June]

Asparagus was amazing - seeds from one vanilla pod mixed into one stick of butter -let butter sit for at least 24 hours to allow flavor to develop. Yum!