Pork Tenderloin Medallions with Plum Chutney

Pork Tenderloin Medallions with Plum Chutney

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From: Diabetic Living Magazine

Pork tenderloins topped with an Asian-inspired plum chutney and served over wilted bok choy will delight everyone at your table. If you don't have bok choy on hand, substitute sautéed spinach or kale.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon sesame oil
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 2 medium plums, pitted and chopped (1½ cups)
  • 1½ teaspoons rice vinegar
  • 1½ teaspoons minced fresh ginger root
  • 1 teaspoon reduced-sodium soy sauce
  • 1 teaspoon honey
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground coriander
  • 1 (1 pound) pork tenderloin
  • 1 large head bok choy, chopped (7 cups)
  • 2 scallions, chopped ( ¼ cup)


  • Prep

  • Ready In

  1. Heat sesame oil in a small saucepan. Add onion and garlic to the saucepan. Cook over medium heat for 4 minutes or until tender. Stir in plums, vinegar, ginger, soy sauce, honey, ⅛ teaspoon salt, and the coriander. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until the plums are tender; set aside.
  2. Trim fat from meat. Cut the meat crosswise into 1-inch slices. Press the cut side of each piece with the palm of your hand to make an even thickness. Sprinkle the meat with the remaining ⅛ teaspoon salt.
  3. Coat an unheated large skillet with cooking spray. Heat over medium-high heat. Add the pork and cook for 2 to 3 minutes per side or until the juices run clear. Remove from the skillet and keep warm.
  4. Add bok choy to skillet. Cover and cook for 3 minutes or until wilted, stirring occasionally. Place the bok choy on a serving platter. Top with the pork and the plum mixture. Sprinkle with scallions.

Nutrition information

  • Serving size: 3 ounces cooked pork, ⅔ cup bok choy, and ⅓ cup plum chutney
  • Per serving: 191 calories; 4 g fat(1 g sat); 3 g fiber; 12 g carbohydrates; 28 g protein; 147 mcg folate; 74 mg cholesterol; 8 g sugars; 9,578 IU vitamin A; 100 mg vitamin C; 239 mg calcium; 3 mg iron; 392 mg sodium; 1,078 mg potassium
  • Nutrition Bonus: Vitamin A (192% daily value), Vitamin C (167% dv), Folate (37% dv), Calcium (24% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ lean protein, 1½ vegetable, 1 fruit

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