POMEGRANATE PORK TENDERLOIN

Pomegranate Pork Tenderloin image

Tender cubes of pork are paired with a flavorful sweet-tart pomegranate juice sauce. Add a salad or some steamed veggies to complete the meal. If you are making this during the week, try using a long grain and wild rice mix, which cooks more quickly than wild rice.-Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons grated lemon zest
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 to 1-1/4 pounds pork tenderloin, cut into 2-inch slices
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 cup pomegranate juice
2 tablespoons sugar
1 to 2 garlic cloves, minced
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch
3 tablespoons cold water
2 cups hot cooked wild rice

Steps:

In a large resealable plastic bag, combine the flour, cornmeal, lemon zest, 1 teaspoon salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm. , In the same skillet, combine the broth, juice, sugar, garlic, ginger, cayenne and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan and heat through. Serve with rice.

Nutrition Facts : Calories 374 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges