Pork Medallions with Garlic-Ginger Pomegranate Sauce

recipe
"I'm always creating recipes using the latest cooking trends. This simple, healthy pork recipe involves pomegranate juice, ginger, and cilantro." -Tracey Medeiros, Atlanta

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Preheat oven to 350°.

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.

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.

Note:

Tracey Medeiros,

Cooking Light

September 2004
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