1 lb. pork tenderloin, cut crosswise into 3/4 in. slices
1/4 t. garlic powder
1/4 t. pepper
1/4 C. water
1/3 C. frozen pomegranate-blueberry juice concentrate, undiluted
1 1/2 t. minced chipolte chiles in adobo
Instructions
Heat large nonstick skillet, coated with cooking spray, over med-high heat. Flatten pork slices; sprinkle with garlic powder and pepper.
Cook pork 3 min. each side or until done. Remove from pan and keep warm. Add 1/4 C. water to skillet to deglaze pan. Stir in juice concentrate and chilis. Reduce heat to med.; simmer 3-4 min. or until slightly syrupy.
Return pork to skillet, turning to coat. Serve pork with sauce.
Originally Submitted
5/23/2011
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