Pork Medallions with Garlic-Ginger Pomegranate Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I'm always creating recipes using the latest cooking trends. This simple, healthy pork recipe involves pomegranate juice, ginger, and cilantro. -Tracey Medeiros, Atlanta Ingredients:
1/2 cup water |
1/4 cup pomegranate juice |
1 1/2 tablespoons fresh lemon juice |
1 1/2 tablespoons low-sodium soy sauce |
1 teaspoon minced peeled fresh ginger |
2 garlic cloves, minced |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
1 (1-pound) pork tenderloin, trimmed |
2 tablespoons all-purpose flour |
1 1/2 teaspoons olive oil |
1 tablespoon water |
1 teaspoon cornstarch |
2 tablespoons chopped fresh cilantro |
Directions:
1. Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour.
2. Preheat oven to 350°.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil; bake at 350° for 10 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.
4. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.
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