FEEDS: 2-4

WHAT YOU’LL NEED:

• 2 small pork tenderloins, fresh
• olive oil
• salt and pepper
• 1/3 C. red wine
• juice of 1 fresh pomegranate
• 1 t. Sugar
• 1/2 C. cleaned pomegranate pieces

LET'S COOK

Slice the pork into medallions about 1/2 inch thick. Use the palm of your hand to flatten them out so they’re all about the same thickness. They’ll cook faster and evenly as a result.

Lay them out on a plate, drizzle with a touch of the olive oil on both sides and season with salt and pepper. Cover and refrigerate.

When it’s time to cook, heat a large saute pan over a medium high burner. Slide in the pork medallions one at a time. Cook on both sides till lightly browned and just cooked. Place the cooked pork on serving plates and keep in a low oven.

Place the pan back on the medium high burner and add the wine, deglazing the pan. Then add the pomegranate juice and sugar. Let the juice simmer in the pan, reducing just a bit, then add the pomegranate pieces. Stir to just heat them through. Spoon the sauce over the portions of plated pork medallions and serve immediately.

MORE IDEAS:

Juicing a pomegranate is easy. Just cut it in half and juice it like you would an orange.

Fresh pomegranate juice works best in this recipe. Keep in mind that there are commercial brands of pomegranate glaze available in grocery store. If you use it, eliminate the granulated sugar and also use the juice of just half a fresh pomegranate and an equal amount of the glaze.