I made this dish for the first time about a month or two ago, and I was all set to blog about it – until I realized that the pictures had been deleted from the camera.
I made it again tonight and loved it just as much as the first time. And it’s surprisingly fast and simple to make! It does take a little planning ahead though, since you’ll have to make sure you have dried cherries and pomegranate juice on hand.
The pictures didn’t come out great – I was hungry and rushing to take them. But I hope you’ll try the recipe for yourself!
Stas and I returned from our honeymoon in New Zealand this past Saturday, so expect pictures and a full report at some point soon. And we finally got our professional wedding pictures back, so I’ll be posting some of those, too!
Pork Medallions with Pomegranate-Cherry Sauce
from Cooking Light, November 2009
1 (1-pound) pork tenderloin, trimmed of fat
1 tablespoon olive oil
1/2 cup pomegranate juice
1/3 cup dried sweet cherries
1/4 cup dry red wine
1/4 cup balsamic vinegar
1 teaspoon cornstarch
1 teaspoon water
1 tablespoon butter
1. Cut pork crosswise into 12 1-inch thick pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick pan over medium-high heat. Add pork to pan; cook 4 minutes on each side, or until done. Remove pork from pan; keep warm.
2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and water in small bowl (this step is important – if you don’t combine the cornstarch and water separately, you will have lumps). Add cornstarch mixture to pan; bring to a boil. Cook for 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts.
3. At this point, you can return the pork to the pan and coat each piece in the sauce. OR, you can serve the pork and sauce separately (I serve it this way, so that people can choose to add as much or as little sauce as they like).
Serves 4 (serving size: 3 medallions and 2 tablespoons sauce)
1 serving = 6 Weight Watchers points
fat: 10.1g (3.6g saturated)