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
- 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 slices
- 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
- 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, 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.
Originally published as Pomegranate Pork Tenderloin in Taste of Home Winning Recipes 2 2009, p208
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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