Pork Medallions with Pomegranate-Cherry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
3/8 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1/2 cup pomegranate juice |
1/3 cup dried sweet cherries |
1/4 cup dry red wine |
1/4 cup balsamic vinegar |
1 teaspoon cornstarch |
1 teaspoon water |
1 tablespoon butter |
Directions:
1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.
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