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Pork Medallions with Spicy Pomegranate-Blueberry Reduction

Photo: Oxmoor House
Prep time 2 mins
Cook time 11 mins
Yield

4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée.   Prep: 2 minutes; Cook: 11 minutes

Ingredients

  • 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter-flavored cooking spray
  • 1/4 cup water
  • 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
  • 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

Nutrition Information

  • calories 147
  • caloriesfromfat 25 %
  • fat 4 g
  • satfat 1.3 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 22.5 g
  • carbohydrate 3.3 g
  • fiber 0.2 g
  • cholesterol 63 mg
  • iron 1.2 mg
  • sodium 206 mg
  • calcium 7 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

  2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.

  3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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