All Natural|Gluten Free|Local Canadian Ingredients

Ginger Pork Medallions

Ginger Pork Medallions



  • Using meat mallet or rolling pin, flatten pork rounds slighty to scat 1/2-inch thickness. Sprinkle with salt & pepper.
  • Melt butter in frypan over medium heat. Add pork & saute until brown & cooked through; about 2 mins per side. Add 1/2 jar (125ml) of Rootham Apricot Ginger Date Chutney to frypan. Stir until chutney is warm.
  • Transfer pork to serving dish.  Serve over rice or egg noodles with favourite vegetables such as cooked carrots or broccoli with additional chutney on the side.

Variation: Pork chops or chicken breasts are a great substitution.