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Pecan-Crusted Pork Medallions with Spicy Peach Chutney

Course Main Dish
Servings 4


  • 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


  • Season pork medallions to taste with salt and pepper. Line a baking sheet with aluminum foil. Heat oven to 350 degrees.
  • 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.
  • Coat pork medallions in flour, shaking off excess. Dip in egg mixture and then coat in panko/pecan mixture.
  • 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.
  • For chutney, in a medium saucepan melt the butter and add garlic, shallot, jalapeno, and ginger. Saute for 2 to 3 minutes.
  • Add peaches and raisins and sauté another 2 to 3 minutes.
  • Add sugar and vinegar and stir well. Add remaining ingredients and simmer on low heat for 5 to 10 minutes.