Breaded Pork Medallions With Cranberry Onion Chutney

Ingredients

Servings: 8  |  Prep Time: 15 minutes

Cranberry Onion Chutney

2 tsp olive oil

1/2 medium red onion, diced

1 cup fresh cranberries

1/4 cup Splenda

1/2 cup balsamic vinegar

1/2 cup low-sugar apricot preserves

Breaded Pork Medallions

1 lb pork tenderloin, cut into 16 medallions

3 egg whites

1 tsp hot sauce

3/4 cup cornmeal

1/2 tsp garlic salt

1/2 tsp ground black pepper

2 tsp olive oil

Cooking spray

Methods

1. Heat a medium saucepan over medium-high heat. Add olive oil and red onion, and sauté 6-7 minutes or until ingredients begin to caramelize. Add cranberries, Splenda, vinegar and preserves. Bring to boil. Reduce to a simmer and cook for 15 minutes or until chutney has a thick jam-like consistency.
2. Pound pork medallions until about 1/4 inch thick.
3. In a small bowl, whisk together egg whites and hot sauce. In a separate bowl, stir together the cornmeal, garlic salt and black pepper.
4. Dip each medallion in egg mixture, then in cornmeal to coat.
5. Heat a large sauté pan over medium-high heat. Add olive oil and a generous amount of cooking spray to the pan. Once the oil is hot, sauté the medallions in batches, cooking for about 2 minutes on each side.
6. Serve chutney over the medallions.

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