Pork Medallions With Pomegranate Sauce Recipe

Name: Pork Medallions With Pomegranate Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

518

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2-1/2 cups water, 1 cup uncooked wild rice, 1 pork tenderloin (1 pound), 1/4 cup all-purpose flour, and more.

Yes, Pork Medallions With Pomegranate Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Medallions With Pomegranate Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions