Pork Tenderloin Medallions with Plum Chutney

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, 1/8 teaspoon salt, and the coriander. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until the plums are tender; set aside.

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 1/8 teaspoon salt.

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.

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.