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Pork Medallions in Cranberry Chutney with Barley

Pork Medallions in Cranberry Chutney with Barley


  • 1 cup quick-cooking barley
  • 2 cups reduced-sodium, nonfat chicken broth or water
  • Salt
  • Pepper
  • 2 teaspoons peanut or olive oil
  • 2 8 ounces 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 saute for 2 minutes per side. Remove pork; set aside.
  3. 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.


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

Nutrition Information

Per serving: 449 kcal cal., 5 g fat (1 g sat. fat), 70 g carb., 10 g fiber, 27 g sugar, 31 g pro., 50 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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