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Pork Medallions with Pomegrante Sauce Recipe

   
 

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     Pork Medallions with Pomegrante Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Ingredients
1 pomegranate
1 lb boneless pork tenderloin, sliced into 1/2 inch thick medallions
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons olive oil
1/2 cup finely chopped red onion
1 cup plain pomegranate juice
1/4 cup reduced-sodium chicken broth
1 tablespoon honey
 
1 tablespoon balsamic vinegar
2 sprigs fresh thyme
Instructions
Cut the pomegranate in half through the stem. Fill a large bowl with water. Holding the pomegranate under the water, removed the seed with your hands. Drain teh seeds well. Set aside 1/3 cup. Reserve the rest for another use. Season the medallions with the salt and pepper.
Heat 2 teaspoons of the olive oil in a skillet over medium-high heat and cook the pork until light pink in the center, 2 to 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.
Turn the heat to medium and add the remaining 1 teaspoon oil to the skillet. Add the onion and cook, stirring, until softened, about 3 minutes. Stir in the pomegranate juice, chicken broth, honey, vinegar, and thyme. Simmer until the sauce is reduced to about 1/2 cup, 5 to 8 minutes.
Divide the medallions evenly among the four plates and pour the sauce over each serving. Sprinkle each serving with pomegranate seeds and serve.


Originally Submitted 2/26/2011





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