Pork Medallions With Plum-Apricot Chutney

• 1 pound pork tenderloin
• salt to taste
• pepper to taste
• 3/4 pound plums purple, pitted and coarsely chopped
• 1/3 cup apricot preserves
• 2 tablespoons water
• 1 tablespoon cider vinegar
• 1 jalapeno chile minced
• 1 tablespoon ginger grated

1. Cut pork crosswise into 1-inch pieces. Place each slice between plastic wrap. Using heel of hand, press to 1/2-inch thickness. Remove plastic wrap and season lightly with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add pork slices and cook for 3 minutes per side or until pork is golden brown. Transfer to serving platter; keep warm.
2. To make chutney, add chutney ingredients (purple plums --1 1/2 cups canned purple plums, drained and chopped can be used in place of fresh plums, water, cider vinegar, jalapeno chile (wear rubber gloves), grated ginger) to skillet. Simmer for 5 minutes, stirring occasionally. Season lightly with salt and pepper. Pour hot chutney over pork medallions and serve.

pork tenderloin, salt, pepper, purple, apricot preserves, water, cider vinegar, ginger grated

Taken from www.yummly.com/recipe/Pork-Medallions-with-Plum-Apricot-Chutney-2248727 (may not work)