Chutney-topped Pork Medallions

Name: Chutney-topped Pork Medallions
Prep time: 5 min
Cook time: 6 min
Yield: 6
Ingredients: 1 1/2 pounds pork tenderloin; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon butter; 1 tablespoon Dijon-style mustard; 1/3 cup chutney; 1/4 cup peanuts; 2 tablespoons chopped fresh parsley

Makes 6

Prep 5 m

Bake 4 m

Cook 6 m

Ingredients

1 1/2 pounds pork tenderloin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon Dijon-style mustard
1/3 cup chutney
1/4 cup peanuts
2 tablespoons chopped fresh parsley

Directions

1 of 5 Preheat oven to 400 degrees F.
2 of 5 Slice pork into medallions, about 1/3 inch thick. Flatten each medallion slightly. Sprinkle both sides with salt and pepper.
3 of 5 Melt the butter in large nonstick skillet over medium-high heat. Add half the pork medallions; cook for 2 minutes. Turn the meat over; cook for 1 more minute. Transfer the medallions to a jelly-roll pan or baking sheet with sides. Repeat the cooking with the remaining pork medallions.
4 of 5 Brush the tops of the medallions with the mustard. Spoon the chutney on top, dividing equally. Sprinkle with the peanuts.
5 of 5 Bake in preheated 400 degrees F oven for 4 minutes or until the meat is cooked through. Remove and garnish with parsley.

Nutrition Information for Chutney-topped Pork Medallions
Servings Per Recipe: 6
Per Serving: 246 mg sodium, 7 g carb., 13 g Fat, total, 253 kcal cal., 74 mg chol., 27 g pro.