Pork Medallions with Pomegranate-Cherry Sauce

Photo: Ellen Silverman; Styling: Toni Brogan
Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce.

Yield:

4 servings (serving size: 3 medallions and 2 tablespoons sauce)

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

Note:

Marge Perry,

November 2009