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Pork Medallions with Pomegranate Cherry Sauce

Created by ForeverMama on August 30, 2024

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

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!