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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 269
  • Fat: 10.1g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.3g
  • Carbohydrate: 17.6g
  • Fiber: 1.4g
  • Cholesterol: 81mg
  • Iron: 1.8mg
  • Sodium: 310mg
  • Calcium: 27mg

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. 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. 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.
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