Pork Medallions With Grapes In Pomegranate Sauce
From darbar 13 years ago
- 20 to make
- Serves 4
This was delicious! From Jacques Pepin's show; Fast Food My Way..... "Pork tenderloin is succulent, flavorful, and lean, delicious roasted whole or cut crosswise into medallions and sautéed. I accompany it with a sweet-sour sauce similar to what I would serve with venison, with pomegranate juice and chicken stock thickened with a little ketchup. Read more Seedless grapes finish the dish nicely and shredded arugula gives it a special accent at the end, although you can use chopped chives or parsley instead, if you like." See less
Ingredients
- • 1 large pork tenderloin (about 1 1/4 pounds) shopping list
- • 1 tablespoon unsalted butter shopping list
- • 1 tablespoon good olive oil shopping list
- • 3/4 teaspoon salt shopping list
- • 3/4 teaspoon freshly ground black pepper shopping list
- • 1/2 cup pomegranate juice shopping list
- • 1/2 cup chicken stock, homemade (page 37), or low-salt canned chicken broth shopping list
- • 2 tablespoons ketchup shopping list
- • 1 cup small green seedless grapes shopping list
- • 3 tablespoons dried cherries or cranberries shopping list
- • 1/4 cup shredded arugula shopping list
How to make it
- Trim the pork tenderloin of most of the fat and silverskin and cut it crosswise into 1-inchthick medallions.
- Preheat the oven to its lowest setting. Heat the butter and oil in a large, heavy skillet.
- Sprinkle the medallions with the salt and pepper. Arrange the medallions in a single layer in the skillet and cook them over high heat for about 2 1/2 minutes on each side, or until lightly pink inside. Transfer the medallions to a plate and keep warm in the oven.
- Add the pomegranate juice and chicken stock to the skillet, bring to a boil, reduce the heat to low, cover, and cook for 4 to 5 minutes. Add the ketchup, grapes, and cherries or cranberries and mix well. Boil for about 1 minute, or until the sauce is smooth and slightly thickened.
- Arrange the medallions on four warm plates, coat with the sauce and grapes, and sprinkle with the shredded arugula. Serve.
People Who Like This Dish 5
- misslizzi Philadelphia, PA
- clbacon Birmingham, AL
- notyourmomma South St. Petersburg, FL
- rose1033 Nowhere, Us
- Good4U Perth, Canada
- darbar Brevard, NC
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