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Ancho Chili Grilled Pork Medallions with Spicy Mango Chutney
(serves 2-3)
from Forge in the Forest in Carmel, California
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
  • 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
  • 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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