Pan-Seared Pork Medallions with Persimmon-Cranberry Chutney

1 cup riesling or other dry white wine
1 cup chicken broth
1/3 cup fresh orange juice
2½ tbsp. sugar
1/8 tsp. cloves
2 cinnamon sticks
4 tsp. canola oil
2 pork tenderloins, trimmed and cut into 16 slices
1/2 tsp. salt
1/2 tsp. white pepper
2 ripe Fuyu persimmon, peeled and chopped
1/2 cup fresh cranberries
1 tbsp. margarine

Combine first 6 ingredients in a medium saucepan; bring to a boil. Cook until
reduced to 1½ cups (about 10 minutes). Discard cinnamon sticks.

Heat oil in a large nonstick skillet over medium-high heat. Add pork; sprinkle
with half of salt and pepper. Cook 6 minutes on each side or until pork is
done. Transfer pork to a platter. Add broth mixture to pan, scraping pan
to loosen browned bits. Add persimmon and cranberries; cook 5 minutes or
until cranberries begin to pop, stirring occasionally. Add remaining salt
and pepper, and margarine, stirring until butter melts. Serve with pork.

8 servings