Pork Medallions with Pomegranate Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.—Elizabeth Dumont, Boulder, Colorado Ingredients:
2-1/2 cups water |
1 cup uncooked wild rice |
1 pork tenderloin (1 pound) |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup cornmeal |
2 teaspoons grated lemon peel |
1 tablespoon olive oil |
1 cup reduced-sodium chicken broth |
1 cup pomegranate juice |
2 tablespoons brown sugar |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/8 teaspoon cayenne pepper |
1 tablespoon cornstarch |
2 tablespoons cold water |
Directions:
1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
2. Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon peel. Add pork, a few pieces at a time, and shake to coat.
3. In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm.
4. In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice. Yield: 4 servings.
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