Pork Medallions in Cranberry Chutney with Barley
Pork Medallions in Cranberry Chutney with Barley

Photo Credit

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This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 15 minutes
  • Prep: 5 minutes
  • Cook: 10 to 12 minutes

Nutrition Facts

Amount per serving:
Total Calories: 449
  • 654mg Sodium
  • 70g Carbs
  • 10g Fiber
  • 5g Fat
  • 1g Saturated Fat
  • 27g Sugars
  • 31g Protein
  • 50mg Calcium
  • 3mg Iron
449654mg 70g10g5g 27g31g1g
Sauté bits of meat until they're succulent with this easy-to-follow recipe.


  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium, nonfat chicken broth or water
  • Salt
  • Pepper
  • 2 teaspoons peanut or olive oil
  • 2 8-ounce pork tenderloins, cut crosswise into 1-inch-thick slices
  • 1/3 cup red onion, chopped
  • 3/4 cup frozen green peas
  • 1 cup canned whole-berry sweetened cranberry sauce
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon freshly ground ginger



1. In a saucepan, add barley to boiling broth/water. Cover, reduce heat; simmer for 8 minutes. Add peas. Cook for 2 minutes, until the liquid is absorbed and the barley is tender. Season with salt and pepper.
2. Heat oil in a large skillet. Salt and pepper both sides of pork and sauté for 2 minutes per side. Remove pork; set aside.
3. In the juices in the skillet, sauté onion for 2 minutes. Add remaining ingredients. Return the pork to the pan; simmer for 2 minutes. Serve.

*Nutritional information includes 1/8 teaspoon of added salt per serving.

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