Pork Medallions with Pomegranate-Cherry Sauce

10 Reviews
ADD YOUR REVIEW
Photo: Ellen Silverman; Styling: Toni Brogan
Total Time
20 Mins
Yield
4 servings (serving size: 3 medallions and 2 tablespoons sauce)
By Marge Perry
November 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 269
  • Fat 10.1g
  • Satfat 3.6g
  • Monofat 4.9g
  • Polyfat 0.9g
  • Protein 24.3g
  • Carbohydrate 17.6g
  • Fiber 1.4g
  • Cholesterol 81mg
  • Iron 1.8mg
  • Sodium 310mg
  • Calcium 27mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

Reuscher2010's Review

parkerbk
June 10, 2012
Delicious, especially for a super quick meal! I used thin boneless pork chops. The flavor in the sauce was outstanding. Will definitely make again!

lovetocookgrl's Review

rutherann
December 29, 2011
This was very tasty! Would definitely cook it again. Meat was juicy and tender, but i cooked it just alittle bit longer because i had thick pieces of it. Didnt have wine or cornstarch in the house, so skiped on those ingridients. Nonetheless pork was very delicious. Cherries in the sause are amazing with pork. Also had couscous and salad as a side.

Wiffleball's Review

valthepal6
April 26, 2010
N/A

drunkenpaddy's Review

drunkenpaddy
April 11, 2010
Followed this one exactly...was okay, enjoyed by all, but I thought it needed more "pop". Used a good aged balsamic but only a regular cooking wine, so maybe that had something to do with it. Overall it was okay, but I don't see it making a regular spot in the rotation.

fancycolors's Review

lovetocookgrl
April 09, 2010
The video doesn't say when to add the cherries...????

rutherann's Review

fancycolors
January 30, 2010
This was outstanding! Made it exactly as written and it was quick and easy!!! Definitely will go into our five star recipe book!

Shannon2009's Review

Reuscher2010
January 26, 2010
So, sooooo good! I just made this for dinner. Quick enough for a week night, but nice enough for company. I made it exactly as is and I wouldn't change a thing. I really liked the cherries in it... in fact, I let the cherries sit in the wine/juice/vinegar mixture for about 30 minutes before I cooked it (didn't know when my husband would arrive home) and I think the cherries absorbed the flavors before I even made the sauce. So easy and delicious!

valthepal6's Review

Wiffleball
December 07, 2009
This was delicious and I would not omit the cherries. They added flavor and texture to each bite of pork. The pork was tender and moist, even though I cooked it a bit longer on each side, as my husband won't eat pink pork.

osequin's Review

Shannon2009
November 10, 2009
This is a great recipe. I served it with couscous and it was great. You don't really need the cherries, but they are a nice touch. It was very easy and quick to make.

parkerbk's Review

osequin
November 01, 2009
Fantastic recipe...grilled the whole tenderloin rather than individual medallions. Compliments from all the guests (including a couple of Irish people who typically enjoy their pork as tender and moist as shoe leather).