Either fresh cranberries or whole cranberry sauce works well for the ruby-red chutney in this festive entrée for two. If there are more people at your dinner table, this recipe is easily doubled.

Start to Finish: 20 minutes

½ cup fresh cranberries or ¼cup canned whole cranberry sauce
¼ cup apple juice or apple cider
2 tablespoons snipped dried figs
1 tablespoon packed brown sugar or granulated sugar
½ teaspoon chopped fresh rosemary or ¼teaspoon dried rosemary, crushed
Salt
Black pepper
6 ounces pork tenderloin
2 teaspoons cooking oil
Hot cooked brown or long grain rice (optional)

1. For chutney: In a heavy small saucepan stir together cranberries or cranberry sauce, apple juice, figs, sugar, and rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until chutney reaches desired consistency, stirring occasionally. Season to taste with salt and pepper. Set aside.

2. Meanwhile, trim fat from meat. Cut meat crosswise into six pieces, each about 1 inch thick. Press each piece with the palm of your hand to an even thickness. In a large nonstick skillet cook the pork in hot oil over medium-high heat for 2 to 3 minutes or until juices run clear, turning once halfway through cooking time.

3. To serve, divide pork medallions between two dinner plates. If desired, serve with hot cooked rice. Spoon some of the warm chutney over pork. Pass remaining chutney. Makes 2 servings

Nutrition Facts per 2 ½ ounces pork + ¼ cup chutney: 227 cal., 7 g total fat (1 g sat. fat), 55 mg chol., 335 mg sodium, 23 g carbo., 3 g dietary fiber, 18 g protein.
Daily Values: 1% vit. A, 8% vit. C, 3% calcium, 9% iron.
Exchanges: 1 ½ Fruit, 2 ½ Very Lean Meat, 1 Fat