Pork Medallions With Ginger Pears And Chutney

• 3/4 lb pork tenderloin, cut into 1-inch slices
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon fresh coarse ground black pepper
• 2 teaspoons canola oil
• 2 pears, peeled, cored, and cut into chunks
• 2 teaspoons grated peeled fresh ginger
• 1 -2 garlic clove, minced
• 1/4 cup mango chutney
• 1/4 cup low sodium chicken broth
• 2 teaspoons chopped fresh thyme

1. Sprinkle pork with salt and pepper.
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. Transfer meat to a plate; cover to keep warm.
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. 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. Arrange pork on a platter and spoon the pear mixture on top.

pork tenderloin, salt, fresh coarse ground black pepper, canola oil, fresh ginger, garlic, mango, chicken broth, thyme

Taken from www.food.com/recipe/pork-medallions-with-ginger-pears-and-chutney-224414 (may not work)