Pork and fruit are natural partners, made even better with the addition of Marina’s Cranberry Chutney and a splash of Scotch. Serve with Rice Pilaf.
1/4 cup Marina’s Cranberry Chutney
1/4 cup fresh orange juice
4 tsp. fresh lemon juice; more to taste
1 tsp. dry mustard
2 tsp. vegetable oil
1 1/4 lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions kosher salt and freshly ground black pepper
1 Tbsp. unsalted butter
2 Tbsp. finely chopped shallot
A pinch of crushed red pepper flakes
3 Tbsp. Scotch whisky 1/4 tsp. cornstarch
In a small bowl, combine the cranberry chutney, orange juice, lemon juice, and mustard; set aside. Heat the oil in a large nonstick skillet over medium-high heat. Season the pork generously with salt and pepper, then cook, flipping once, until golden brown on both sides and just barely cooked through, about 5 minutes. Transfer to a plate. Add the butter, shallot, and pepper flakes to the skillet, and cook, stirring, until the shallot is tender, about 1 minute. Add the whisky and cook, stirring, until nearly evaporated, about 30 seconds. Stir in the marmalade mixture and bring to a boil. Meanwhile, combine the cornstarch and 1 Tbsp. water in a small dish. Stir this slurry into the sauce, and simmer until slightly thickened. Season to taste with salt, pepper, and lemon juice. Stir the pork sauces that have collected on the plate into the sauce. Divide the medallions among serving plates. Serve drizzled with the sauce.