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© Meredith Corporation. All rights reserved. Used with permission.
Stir together cranberries (or cranberry sauce), juice, figs, sugar, rosemary and salt and pepper to taste in a small heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 8 minutes or until chutney is of desired consistency, stirring occasionally. Set aside.
Meanwhile, trim fat from pork. Cut meat crosswise into six 1-ounce pieces about 1 inch thick. Press with palm to an even thickness. Heat oil in a large nonstick skillet over medium-high heat. Add pork and cook for 2 to 3 minutes or until slightly pink in the center, turning once.
To serve, divide the pork medallions between 2 dinner plates. Spoon some of the warm chutney over pork. Pass remaining chutney. Serve with long-grain and wild rice, if desired.