Pomegranate Pork Tenderloin Recipe

Pomegranate Pork Tenderloin Recipe
Pomegranate Pork Tenderloin Recipe photo by Taste of Home
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Pomegranate Pork Tenderloin Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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

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, 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

Nutritional Facts

1 each: 374 calories, 11g fat (2g saturated fat), 63mg cholesterol, 694mg sodium, 41g carbohydrate (16g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat, 1/2 fruit.

  • 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
  1. 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.
  2. In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm.
  3. 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.
  4. 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

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