Over Butter Seared Pork Loin Medallions
Chutneys are sour and sweet, an excellent canvas for the exotic guava fruit flavors. The addition of shallots and vinegar make it a sure thing to accompany tender pork medallions so dinner can be fancy without being expensive. See how many flavors you can detect when you bite into this simple dinner. Or, serve with white fish or chicken. Nice with a side of sweet carrots. Also lovely over rice if that’s your preference.
INGREDIENTS
PORK:
- 1 ½ to 2 lbs pork loin, trimmed, and cut into 2-inch medallions
- 2 tablespoons Olive This! Single Varietal Olive Oil , mild intensity
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup finely chopped Italian flat leaf parsley to garnish
FOR CHUTNEY:
- 1 medium shallot, sliced thinly
- 1 Granny Smith Apple, diced
- Zest of 1 lemon or large chunks of skin (zest only)
- ¼ cup dried cranberries
- ¾ cup Olive This! Guava Rose Balsamic Vinegar
- ¼ cup Guava Nectar juice
DIRECTIONS
Prep pork, pressing the salt and pepper into the flesh after patting the pork pieces dry. Set aside.
In a large saucepan, add all the chutney ingredients. Bring to a boil then reduce to a low boil and cook for 8 – 10 minutes until everything is very soft and the juices are slightly thicker, but not syrupy. When done, turn off heat and set aside.
Bring a large sauté pan to high heat and add the butter and oil. Sear the pork on each side until medium rare.
To plate, arrange your side dish, in this case I used steamed tri-color carrots with butter and salt and pepper. Then angle two medallions in the center leaning on the carrots. Arrange a large serving of the tart chutney on the side and drizzle with the lovely chutney juices. Garnish with parsley and serve.
©Photos and Recipe Copyright Camine Pappas, 2013-2024. All rights reserved.
Recipe Credit: Camine Pappas. To read more about Camine and view all her recipes, click here to visit her website: IFeelLikeCooking.com.
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