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Pork Medallions with Pomegranate-Cherry Sauce

Photo: Ellen Silverman; Styling: Toni Brogan
Total time 20 mins
Yield 4 servings (serving size: 3 medallions and 2 tablespoons sauce)
Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 3/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate juice
  • 1/3 cup dried sweet cherries
  • 1/4 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 tablespoon butter

Nutrition Information

  • calories 269
  • fat 10.1 g
  • satfat 3.6 g
  • monofat 4.9 g
  • polyfat 0.9 g
  • protein 24.3 g
  • carbohydrate 17.6 g
  • fiber 1.4 g
  • cholesterol 81 mg
  • iron 1.8 mg
  • sodium 310 mg
  • calcium 27 mg

How to Make It

  1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

  2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.