Pork Medallions with Pomegranate Sauce Recipe

Pork Medallions with Pomegranate Sauce Recipe
Pork Medallions with Pomegranate Sauce Recipe photo by Taste of Home
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Pork Medallions with Pomegranate Sauce Recipe

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Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.—Elizabeth Dumont, Boulder, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch

Ingredients

  • 2-1/2 cups water
  • 1 cup uncooked wild rice
  • 1 pork tenderloin (1 pound)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons grated lemon peel
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 cup pomegranate juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon peel. Add pork, a few pieces at a time, and shake to coat.
In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm.
In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice. Yield: 4 servings.
Originally published as Pork Medallions with Pomegranate Sauce in Country Woman December/January 2013, p33

Nutritional Facts

2 pork slices with 3/4 cup rice and 1/4 cup sauce: 425 calories, 8g fat (2g saturated fat), 63mg cholesterol, 346mg sodium, 57g carbohydrate (15g sugars, 2g fiber), 30g protein.

  • 2-1/2 cups water
  • 1 cup uncooked wild rice
  • 1 pork tenderloin (1 pound)
  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons grated lemon peel
  • 1 tablespoon olive oil
  • 1 cup reduced-sodium chicken broth
  • 1 cup pomegranate juice
  • 2 tablespoons brown sugar
  • 2 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
  2. Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon peel. Add pork, a few pieces at a time, and shake to coat.
  3. In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm.
  4. In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice. Yield: 4 servings.
Originally published as Pork Medallions with Pomegranate Sauce in Country Woman December/January 2013, p33

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