1/2 C. fresh cranberries or 1/4 C. canned whole cranberry sauce

1/4 C. apple juice or apple cider

2 T. snipped dried figs

1 T. packed brown sugar or granulated sugar

1/2 tsp. chopped fresh rosemary or 1/4 tsp. dried rosemary, crushed

1/4 tsp. salt

1/8 tsp. ground black pepper

6 ounces pork tenderloin

1/4 tsp. salt-free herb seasoning

Nonstick cooking spray

Hot cooked brown or long grain rice (optional)

 

For chutney: In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside. Meanwhile, trim fat from pork. Cut pork crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney.