View the original recipe at: http://www.origin.shape.com/healthy_eating/recipes/pork_medallions_in_cranberry_chutney_with_barley_recipe

Pork Medallions in Cranberry Chutney with Barley

Saute bits of meat until they're succulent with this easy-to-follow recipe.

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

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.