• 1 pound pork tenderloin, cut into 8 equal
  • pieces and pounded 1/4-inch thick
  • 1/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons thinly sliced scallions
  • 3/4 cup diced yellow onion
  • 1-1/4 cups chopped peeled Granny Smith apples (about 2 medium)
  • 1/4 cup plus 2 tablespoons chopped dried apricots
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon dry mustard
  • 1/2 cup plus 2 tablespoons apple juice
  1. Sprinkle both sides of the pork pieces with some of the salt and pepper.
  2. Set aside.
  3. To make the chutney, coat a large nonstick skillet with nonstick cooking spray and add the onion. Cover and cook over medium heat for about 3 min, until the onion starts to soften (add a little water if the skillet becomes too dry).
  4. Add the apples, apricots, vinegar, ginger, mustard, and about 1/3 cup of the apple juice. Cover and cook over medium heat for about 5 minutes, stirring occasionally, until the apples and onions are tender and the apricots are plumped.
  5. Remove the mixture from the skillet and set aside. Wipe out the skillet, and then coat with the olive oil and preheat over medium-high heat.
  6. Add the pork and cook for 2 to 3 minutes on each side, until nicely browned and no longer pink inside.
  7. Remove the pork from the skillet and set aside to keep warm.
  8. Return the apple mixture to the skillet and add the remaining apple juice.
  9. Bring the mixture to a boil over medium-high heat and cook for a couple of minutes, stirring frequently, until most of the liquid has evaporated.
  10. To serve, place 2 pork medallions on each of 4 serving plates and top with some of the chutney and a sprinkling of scallions.
  11. Serve hot.