Ancho Chili Pork Medallions with Mango Chutney Recipe from Forge in the Forest in Carmel California


Ancho Chili Grilled Pork Medallions with Spicy Mango Chutney
(serves 2-3)
from Forge in the Forest in Carmel, California
Ingredients:
1 lb. boneless pork loin cut into 6 equal slices
1/3 c. flour
2 Tbs. Ancho chili powder
To taste: kosher salt and freshly ground black pepper
1/3 Canola oil for sautéing
Method:
Slightly pound pork between two pieces of plastic wrap. Remove and sprinkle both sides with ancho chili powder, salt and pepper. Dredge in flour shake off excess and sauté in a cast iron or heavy bottomed sauté pan over med high heat 1-2 minutes each side. Arrange on serving platter or individual plates and spoon mango chutney over top.
Mango Chutney
1 cup Cider Vinegar	2 Tbsp. firmly packed light brown sugar
Grated zest, 2 lemons	1 stick cinnamon
1 Tbsp. finely grated fresh ginger (or 1 Tsp dried)	1/4 tsp. ground coriander seed
pinch ground cloves	1/8 tsp. hot chili flakes
pinch cayenne pepper	1 cup yellow onion
1/3 cup raisins	3/4 cup peeled and diced mango
Method:
Combine the vinegar and brown sugar in a 1-1/2 quart heavy-bottomed saucepan. Bring to a boil and cook until reduced by half. Add the remaining ingredients, except the mangos. Lower the heat and simmer very slowly for 8 minutes. Remove from heat and let cool. Remove the cinnamon stick and fold in the mangos. The chutney may be stored in a covered glass or ceramic container in the refrigerator for several days. Serve at room temperature.


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