Pork Medallions With Garlic-Ginger Pomegranate Sauce

Name: Pork Medallions With Garlic-Ginger Pomegranate Sauce
Ingredients: 1/2 cup water; 1/4 cup pomegranate juice; 1 1/2 tablespoons fresh lemon juice; 1 1/2 tablespoons low-sodium soy sauce; 1 teaspoon minced peeled fresh ginger; 2 garlic cloves, minced; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 1 (1-pound) pork tenderloin, trimmed; 2 tablespoons all-purpose flour; 1 1/2 teaspoons olive oil; 1 tablespoon water; 1 teaspoon cornstarch; 2 tablespoons chopped fresh cilantro

14 ingredients

4 steps

Ingredients

1/2 cup water
1/4 cup pomegranate juice
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons low-sodium soy sauce
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 (1-pound) pork tenderloin, trimmed
2 tablespoons all-purpose flour
1 1/2 teaspoons olive oil
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons chopped fresh cilantro

Directions

1

Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour.
2

Preheat oven to 350°.
3

Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil; bake at 350° for 10 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.
4

Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.