Make a serving of rice to ensure you don't miss a drop of this delicious pan sauce.
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
How to Make It
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.
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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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.
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.
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!
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.
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).
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