Pork Medallions in Cranberry Chutney with Barley
Serves: 4
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Nutrition Score per serving:
(3 ounces pork, 1/3 cup chutney, 1 cup barley and peas) 455 calories, 65 carbs (57%), 7. g fat (15%), 11 g fiber, 32 g protein (28%), 2 g saturated fat
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Nutrition Score per serving:
(3 ounces pork, 1/3 cup chutney, 1 cup barley and peas) 455 calories, 65 carbs (57%), 7. g fat (15%), 11 g fiber, 32 g protein (28%), 2 g saturated fat
Saute bits of meat until they're succulent with this easy-to-follow recipe.
Ingredients
| 1 | cup quick-cooking barley |
| 2 | cups reduced-sodium, nonfat chicken broth or water |
| 3/4 | cup frozen green peas |
| 2 | tsp peanut or olive oil |
| 2 | 8-ounce pork tenderloins, cut crosswise into 1-inch-thick slices |
| 1/3 | cup red onion, chopped |
| 1 | cup canned whole-berry sweetened cranberry sauce |
| 1 | tbsp cider vinegar |
| 1/2 | tsp freshly ground ginger |
| Salt and pepper to taste |
Directions
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.Heat oil in a large skillet. Salt and pepper both sides of pork and saute for 2 minutes per side. Remove pork; set aside.
In the juices in the skillet, saute onion for 2 minutes. Add remaining ingredients. Return the pork to the pan; simmer for 2 minutes. Serve.
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