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