Chenin Blanc and Pork Medallions with Grapefruit-Ginger Chutney Recipe
We’d like to welcome spring with something just a little sweet. That’s our Chenin Blanc – fresh and light with just a touch of sweetness to accentuate the honeyed pear, bright citrus and pineapple character. The Chenin Blanc is wonderfully refreshing on its own, but Colleen came up with this quick and delicious recipe that features zesty citrus fruit and just enough heat and spice to make it interesting. The fruitiness of the Chenin Blanc is not only a perfect partner for the pork medallions – it can carry you through the whole evening. It’s a refreshing starter to welcome your guests, and can see you right through dessert. Try it with Colleen’s recipe for Lemon Meringue Tarlets. Happy spring!
2 white grapefruits, seeded & demembraned
1 cup fresh grapefruit juice
3 tablespoons wildflower honey
1 tablespoon sugar
1/2 small red chile pepper, minced
1-1/2 tablespoons ginger, minced
1 tablespoon fresh lemon juice
Zest of 1/2 medium orange
1 tablespoon mustard seeds
1/8 teaspoon cinnamon
Salt & freshly ground black pepper
1 tablespoon olive oil
One 1-1/2 pound pork tenderloin, cut into 1-1/2 inch medallions
In a medium saucepan, combine the grapefruit sections, grapefruit juice, honey, sugar and red chile and simmer over moderate heat until thickened, about 15 minutes. Remove the chutney from the heat and stir in the minced ginger, lemon juice, orange zest, mustard seeds, and cinnamon. Season with salt and pepper. Set aside.
In a large skillet, heat the olive oil over high heat until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, 5 minutes per side, until evenly browned. Transfer the pork to individual plates and spoon the grapefruit-ginger chutney on top.