Guava Rosé & Apple Chutney Over Butter Seared Pork Loin Medallions

This colorful chutney’s is dinner’s favorite quick side dish!

INGREDIENTS:

PORK:

1 ½ to 2 lb pork loin, trimmed, and cut into 2 inch medallions

2 T light oil + 3 T unsalted butter

1 t kosher salt + ½ t black pepper

¼ C finely chopped Italian flat leaf parsley to garnish

FOR CHUTNEY:

1 medium shallot, sliced thinly

1 Granny Smith Apple diced

Zest of 1 lemon or large chunks of skin (zest only)

¼ C dried cranberries

¾ C Olive This! Guava Rose White Balsamic Vinegar

¼ C Guava Nectar juice

METHOD:

• Prep pork, pressing the salt and pepper into the flesh after patting the pork pieces dry. Set aside.
• In a large saucepan, add all the chutney ingredients. Bring to a boil then reduce to a low boil and cook for 8 – 10 minutes until everything is very soft and the juices are slightly thicker, but not syrupy. When done, turn off heat and set aside.
• Bring a large sauté pan to high heat and add the butter and oil. Sear the pork on each side until medium rare.
• To plate, arrange your side dish, in this case I used steamed tri-color carrots with butter and salt and pepper. Then angle two medallions in the center leaning on the carrots. Arrange a large serving of the tart chutney on the side and drizzle with the lovely chutney juices. Garnish with parsley and serve.