Pork Medallions with Spicy Pomegranate-Blueberry Reduction |
|
 |
Prep Time: 2 Minutes Cook Time: 11 Minutes |
Ready In: 13 Minutes Servings: 4 |
|
The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée. Ingredients:
1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices |
1/4 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
butter-flavored cooking spray |
1/4 cup water |
1/3 cup frozen pomegranate-blueberry juice concentrate (such as old orchard), undiluted |
1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce |
Directions:
1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.
|
|