December 2, 2014

Pork Medallions with Cranberry Chutney

Pork Medallions with Cranberry Chutney

It’s no secret that I am all about the easy recipes; preferably ones that take me 30 minutes or less. Lucky for me, my sister -who also loves to cook – shares that same affinity for quick meals. It might have something to do with her being a mom to 3 kids under the age of 3, but she has some hidden gems that are equally bad ass and delicious. Lately, she has been ranting and raving about an easy, pork medallions with cranberry chutney dish she has been making and her 3 girls have been eating it up. She had me at easy with this recipe and I decided to try it out a few weeks ago.

Talk about a no brainer, 30 minute meal! I whipped this up in no time and felt like a freaking rock star putting it on the table. With a side of mashed potatoes, all 4 of our bellies were full and you can bet that this recipe for pork medallions with cranberry chutney is going straight to the family cook book!


Pork Medallions with Cranberry Chutney

  • 1 Pork Loin, lean
  • 1 can Whole Cranberry Sauce
  • Half Green Apple, diced
  • 1/4 cup Apple Juice
  • 1 tablespoon Brown Sugar
  • 1/2 teaspoon Fresh Rosemary or 1/4 teaspoon Dried Rosemary, crushed
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1 tablespoon Olive Oil
  • Salt & Pepper to taste

In a small sauce pot, combine cranberry, green apple, apple juice, brown sugar, rosemary, salt and pepper. Stir, bring to a boil, reduce heat. Let simmer uncovered for about 5-10 minutes, until it becomes desired consistency (kind of like a chunky sauce).

In a large pan, heat olive oil. Cut pork loin into 1 inch pieces. Smash each medallion with your hands/palms for them to all be around the same size and thickness. Sprinkle with salt and pepper and place in pan. Cook over medium high heat, 2-3 minutes for each side.

Place medallions in a serving dish and top with cranberry chutney. Serve with rice or mashed potatoes.


Stupid easy! xo


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