Pomegranate Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tender cubes of pork are paired with a flavorful sweet-tart pomegranate juice sauce. Add a salad or some steamed veggies to complete the meal. If you are making this during the week, try using a long grain and wild rice mix, which cooks more quickly than wild rice.—Elizabeth Dumont, Boulder, Colorado Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
2 teaspoons grated lemon peel |
1-1/2 teaspoons salt, divided |
1/2 teaspoon pepper |
1 to 1-1/4 pounds pork tenderloin, cut into 2-inch slices |
2 tablespoons olive oil |
1 cup reduced-sodium chicken broth |
1 cup pomegranate juice |
2 tablespoons sugar |
1 to 2 garlic cloves, minced |
1/4 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
2 tablespoons cornstarch |
3 tablespoons cold water |
2 cups hot cooked wild rice |
Directions:
1. In a large resealable plastic bag, combine the flour, cornmeal, lemon peel, 1 teaspoon salt and pepper. Add pork, a few pieces at a time, and shake to coat.
2. In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm.
3. In the same skillet, combine the broth, juice, sugar, garlic, ginger, cayenne and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan and heat through. Serve with rice. Yield: 4 servings.
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