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1/2 cup(s) cranberries, fresh
1/4 cup(s) juice, apple
2 tablespoon figs, dried
1 tablespoon sugar, brown (packed)
1/2 teaspoon rosemary
1/4 teaspoon salt
1/8 teaspoon pepper, black
6 ounce(s) pork, tenderloin
rice, long grain
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 is desired consistency, stirring occasionally. Set aside.
2. Meanwhile, trim fat from pork. Cut pork crosswise into 6 pieces, each about 1 inch thick. Press each piece with palm of your hand to an even thickness. 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.
3. To serve, divide pork medallions between 2 dinner plates. If desired, serve with long grain and wild rice. Spoon some of the warm chutney over pork. Pass remaining chutney.
Calories 184, Fat 3g, Cholesterol 55mg, Sodium 334mg, Saturated Fat 1g, Protein 18g, Fiber 3g, Carbohydrates 22g
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