Pork Medallions with pomegranate sauce

By BClover

Ingredients

• 1 pomegranate
• 1 pork tenderloin, sliced into 1/2 inch thick medallions
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 tsp. EVOO (translation for those who live across the pond and don't understand my abbreviations :extra virgin olive oil :)
• 1/2 cup finely chopped red onion
• 1 cup plain pomegranate juice
• 1/4 cup reduced-sodium chicken broth
• 1 TB honey
• 1 TB balsamic vinegar (I used raspberry balsamic bcz that was what I had on hand)
• 3 sprigs fresh thyme

Details

Servings 4
Adapted from jenkappes.typepad.com

Preparation

Step 1

Remove the seeds from the pomegranate. If you've never done this before, don't be intimidated, it really isn't difficult. My kids have seen me do it often enough that I think even they could do it. Set aside 1/3 cup of the arils and save the rest for another time (we use them on salads, with yogurt, etc).

Season the pork medallions with salt and pepper. Heat two teaspoons of the EVOO in a skillet over medium-high heat and cook the pork 2-3 minutes on each side. Transfer to a plate and cover with foil to keep warm (I stuck mine in the oven on warm).

Over medium heat, add the remaining teaspoon of oil to the skillet. Add the onion and cook for about 3 minutes until it is softened. Stir in the pom juice, chicken broth, honey vinegar, and thyme. Simmer until the sauce is reduced to about 1/2 cup, 5-8 minutes. Pour the sauce over the medallions and sprinkle with the pomegranate seeds.