Spiral-cut pork medallions with pineapple chutney

PORK SPIRAL MEDALLION WITH PINEAPPLE CHUTNEY

Portions : 4 - Preparation time : 25 minutes - Cooking time : about 15 minutes

Ingredients

• The medallions
• 2 pork tenderloins
• 4 to 6 slices cooked ham or prosciutto
• 4 slices provolone or mozzarella cheese
• 5 ml (1 tsp.) herbes de Provence blend
• 60 ml (4 tbsp.) olive oil
• Salt and pepper to taste

The chutney

• 1 onion, chopped
• ½ pineapple, cubed
• 30 ml (2 tbsp.) olive oil
• 2 garlic cloves, chopped
• 2 jalapenos, chopped (membranes and seeds removed)
• 60 ml (4 tbsp.) white vinegar
• 125 ml (1/2 cup) sugar
• salt and pepper to taste

Preparation

1. Using a sharp knife, trim the ends of the pork tenderloins on a cutting board.
2. Then cut the pork tenderloins in half, to obtain 4" long segments.
3. Then, along the length of each segment, carefully cut to obtain ribbons of pork tenderloin.
4. On each strip of pork tenderloin, spread ham and cheese and roll up. Season with salt and pepper.
5. In a hot frying pan, over high heat, sear the pork pieces in a little oil for 2 minutes on each side.
6. Reduce the heat and continue cooking, turning the pieces over, for 5 to 6 minutes.
7. Meanwhile, in a saucepan, sauté the onion and pineapple in a little oil for 2 to 3 minutes.
8. Then add the garlic, jalapenos, vinegar and sugar and simmer over low heat for 15 minutes. Check seasoning.
9. Cut the pork into medallions, garnish with the chutney and serve with French fries.