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© Meredith Corporation. All rights reserved. Used with permission.
In a heavy small saucepan, stir together cranberries or cranberry sauce, apple juice, figs, sugar, rosemary, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Set aside.
Cut pork crosswise into 12 pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. Sprinkle herb seasoning evenly over pork. Coat a large nonstick skillet with cooking spray, heat over medium-high heat. Cook pork in hot skillet for 2 to 3 minutes or until pork is slightly pink in center and juices run clear, turning once halfway through cooking time.
Serve pork medallions over hot cooked rice, if desired. Spoon some of the warm chutney over pork. Pass remaining chutney.