Pecan-Crusted Pork Medallions with Spicy Peach Chutney

Ingredients

• 1 pork tenderloin,, cut into ½-inch thick slices, towards the thin end, I cut the slices a little thicker and then flattened them slightly to make all pieces uniform
• salt and pepper
• 1 cup all-purpose flour
• 1 large egg
• 1 tablespoon water
• 1 cup Panko crumbs
• 1 cup finely chopped pecans
• ½ cup vegetable oil

Spicy Peach Chutney

• 1 tablespoon butter
• 2 garlic cloves,, minced
• 1 shallot,, minced
• ½ a jalapeno,, seeded and minced
• 1 teaspoon minced ginger
• 2 cups chopped fresh peaches
• ¼ cup golden raisins
• 3 tablespoons sugar
• 2 teaspoons apple cider vinegar
• 2 teaspoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes

Steps

1. 1

   Season pork medallions to taste with salt and pepper. Line a baking sheet with aluminum foil. Heat oven to 350 degrees.

2. 2

   Place flour in a shallow dish. Combine egg and water in a small bowl and whisk together well. In another shallow dish, combine Panko crumbs and pecans.

3. 3

   Coat pork medallions in flour, shaking off excess. Dip in egg mixture and then coat in panko/pecan mixture.

4. 4

   Heat oil in a large skillet over medium-high heat. Saute pork medallions until golden brown on each side. Place on prepared baking sheet and bake for 5-10 minutes, until cooked through. Serve with chutney.

5. 5

   For chutney, in a medium saucepan melt the butter and add garlic, shallot, jalapeno, and ginger. Saute for 2 to 3 minutes.

6. 6

   Add peaches and raisins and sauté another 2 to 3 minutes.

7. 7

   Add sugar and vinegar and stir well. Add remaining ingredients and simmer on low heat for 5 to 10 minutes.