Prep 15 mins
Cook 15 mins
Serve with Rice or Spaetzle.
- 453.59 g pork tenderloin, cut into 8 equal pieces and pounded 1/4-inch thick
- 1.23 ml salt
- 2.46 ml fresh coarse ground black pepper
- 14.79 ml extra virgin olive oil
- 44.37 ml thinly sliced scallions
- 177.44 ml diced yellow onion
- 295.73 ml chopped peeled granny smith apples (about 2 medium)
- 59.14 ml chopped dried apricot, plus
- 29.58 ml chopped dried apricots
- 14.79 ml apple cider vinegar
- 3.69 ml ground ginger
- 2.46 ml dry mustard
- 118.29 ml apple juice, plus
- 29.58 ml apple juice
- Sprinkle both sides of the pork pieces with some of the salt and pepper.
- Set aside.
- To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion.
- Cover and cook over medium heat for about 3 minutes, until the onion starts to soften (add a little water if the skillet becomes too dry).
- Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice.
- Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
- Remove the mixture from the skillet and set aside.
- Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
- Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
- Remove the pork from the skillet and set aside to keep warm.
- Return the apple mixture to the skillet and add the remaining apple juice.
- Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
- To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
- Serve hot.
My family loved this. It was different than we have had before. We have not had any chutneys. Surprisingly my DD & DS both like it. Made for Summer Comfort Cafe.
We loved this! I probably made my cutlets thinner then called for because my DH likes them that way, and I used dried sour cherries in place of the apricots and they were a perfect match for the pork and apple. The scallions are more then decoration they really make a nice contrast and and that little something extra. I would use the chutney with a reg. roasted pork loin if I didn't want to mess with making cutlets. Thanks Lorrie for a great recipe! Made for the Comfort Cafe July 09