Pork Medallions With Garlic-Ginger-Pomegranate Sauce

(from saymyname’s recipe box)

Source: Cooking Light

Categories: Cooking Light, Main Dish, Pork

Ingredients

  • 1/2 cup water
  • 1/4 cup pomegranate juice
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons light soy sauce
  • 1 teaspoon minced fresh ginger
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1 (1 lb) 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 the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.

  2. Add pork; marinate in refrigerator 2 hours, turning bag occasionally.

  3. Remove pork from bag, reserving marinade.

  4. Sprinkle pork with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.

  5. Preheat oven to 350°.

  6. Heat oil in a large ovenproof skillet over med-high heat.

  7. Add pork; cook 5 minutes, browning all sides.

  8. Pour reserved marinade over pork; bake in oven for 10 minutes or until a thermometer reads 160°.

  9. Remove pork from pan; let stand 10 minutes; cut crosswise into 8 pieces.

  10. Combine 1 tablespoon water and cornstarch, stir with a whisk.

  11. Bring marinade to a boil over med-high heat.

  12. Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.

  13. Serve sauce over pork; sprinkle with cilantro.

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