Pork Medallions With Ginger Pears and Chutney

• pork tenderloin↗3⁄4 lb

  cut into 1-inch slices

• salt↗1⁄2 teaspoon

  to taste

• fresh coarse ground black pepper↗1⁄2 teaspoon
• canola oil↗2 teaspoons
• pears↗2

  peeled, cored, and cut into chunks

• fresh ginger2 teaspoons

  grated peeled

• garlic↗1 -2

  minced

• mango chutney1⁄4 cup
• low sodium chicken broth↗1⁄4 cup
• fresh thyme2 teaspoons

  chopped

Step-by-step instructions

1. 1

   Sprinkle pork with salt and pepper.

2. 2

   Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don’t touch; cook about 3 minutes on each side, until browned.

3. 3

   Transfer meat to a plate; cover to keep warm.

4. 4

   Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.

5. 5

   Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.

6. 6

   Arrange pork on a platter and spoon the pear mixture on top.