Ingredients
- 1 1/2 pounds pork tenderloin, trimmed, and cut crosswise into 1-inch thick pieces
- Kosher or coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3/4 cup pomegranate juice
- 1/2 cup dried sweetened cherries
- 1/2 cup dry red wine
- 3 tablespoons balsamic vinegar
- 1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water
- 1 1/2 tablespoon butter
How to Make
-
Step 1: Sprinkle both sides of the pork medallions with salt and pepper, to taste. Heat oil in a large skillet over medium to medium-high heat. Add pork to skillet; cook 2 - 3 minutes each side or until done (Be careful not to overcook, as these cook quickly). Remove pork from skillet onto a platter; cover with foil to keep warm.
-
Step 2: Add pomegranate juice, cherries, wine, and vinegar to the skillet; bring to a boil. Reduce heat to medium; cook 2 minutes. Add cornstarch/water mixture to skillet, stirring constantly; bring to a boil. Cook 1 minute, stirring constantly. Remove skillet from heat. Add butter, stirring until butter melts and sauce turns velvety.
-
Step 3: Taste sauce and add salt and pepper, if needed. Return pork and any accumulated juices to the skillet, turning to coat and heat through. Serve and enjoy!
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.