Pork Medallions With Ginger Pears And Chutney - cooking recipe

Ingredients

3/4 lb pork tenderloin, cut into 1-inch slices
1/2 teaspoon salt (to taste)
1/2 teaspoon fresh coarse ground black pepper
2 teaspoons canola oil
2 pears, peeled, cored, and cut into chunks
2 teaspoons grated peeled fresh ginger
1 -2 garlic clove, minced
1/4 cup mango chutney
1/4 cup low sodium chicken broth
2 teaspoons chopped fresh thyme

Preparation

Sprinkle pork with salt and pepper.
Heat 1 teaspoon oil in a large nonstick skillet over high heat; place pork in skillet in a single layer so the slices don't touch; cook about 3 minutes on each side, until browned.
Transfer meat to a plate; cover to keep warm.
Add remaining 1 teaspoon oil to skillet; add in pears, ginger, and garlic; cook/stir about 5 minutes, until pears are tender and golden.
Add in chutney, broth, and thyme; bring to a boil, scraping the browned bits from the bottom of the pan; cook until the sauce thickens slightly, about 5 minutes.
Arrange pork on a platter and spoon the pear mixture on top.