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Pomegranate Pork Tenderloin

Tender cubes of pork are paired with a flavorful sweet-tart pomegranate juice sauce. Add a salad or some steamed veggies to complete the meal. If you are making this during the week, try using a long grain and wild rice mix, which cooks more quickly than wild rice.—Elizabeth Dumont, Boulder, Colorado

4 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons grated lemon peel
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 to 1-1/4 pounds pork tenderloin, cut into 2-inch pieces
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 cup pomegranate juice
2 tablespoons sugar
1 to 2 garlic cloves, minced
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
3 tablespoons cold water
2 cups hot cooked wild rice

Directions

In a large resealable plastic bag, combine the flour, cornmeal, lemon
peel, 1 teaspoon salt and pepper. Add pork, a few pieces at a time,
and shake to coat.
In a large skillet, cook pork in oil for 5-7 minutes on each side or
until tender. Remove and keep warm.
In the same skillet, combine the broth, juice, sugar, garlic, ginger,

2 of 2

Pomegranate Pork Tenderloin (continued)

Directions (continued)

cayenne and remaining salt. Bring to a boil. Reduce heat; simmer,
uncovered, for 5 minutes.
Combine cornstarch and water until smooth; gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Return pork to the pan and heat through. Serve with rice.
Yield: 4 servings.

Nutrition Facts: 4 ounces cooked pork with 1/2 cup sauce and 1/2 cup rice equals 374 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 694 mg sodium, 41 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fruit.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.