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Pork Medallions with Garlic-Ginger Pomegranate Sauce

Yield 4 servings (serving size: 2 pieces pork and 1 tablespoon sauce)
"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

Nutrition Information

  • calories 170
  • caloriesfromfat 30 %
  • fat 5.6 g
  • satfat 1.6 g
  • monofat 3 g
  • polyfat 0.6 g
  • protein 24.3 g
  • carbohydrate 4.6 g
  • fiber 0.2 g
  • cholesterol 74 mg
  • iron 1.6 mg
  • sodium 551 mg
  • calcium 12 mg

How to Make It

  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.