PORK MEDALLIONS WITH POMEGRANATE SAUCE

Pork Medallions with Pomegranate Sauce image

Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.-Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 17

Ingredients

2-1/2 cups water
1 cup uncooked wild rice
1 pork tenderloin (1 pound)
1/4 cup all-purpose flour
1/4 cup cornmeal
2 teaspoons grated lemon zest
1 tablespoon olive oil
1 cup reduced-sodium chicken broth
1 cup pomegranate juice
2 tablespoons brown sugar
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat., In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm., In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.

Nutrition Facts : Calories 425 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 346mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 2g fiber), Protein 30g protein.