As a change from the tradition Pork and Apple sauce, our member Lindsey has shared a truly delicious recipe with us. Pork is often paired with fruit, as the acid from the fruit cuts through the fat to make the dish taste less greasy. Most commonly used is apple, but any fruit will go and pomegranate is no different.
Pomegranates are actually one of the most beneficial fruits out there, with tonnes of fibre, vitamins C and K, folate and potassium and even a decent amount of protein compared with it’s counterparts. There are also other natural compounds which have been found to have anti-oxidant properties, omega 6 fatty acids and anti-inflammatory properties!! Who’d have thought that from the simple pomegranate?
I would eat this dish with a small portion of new potatoes, however it would be a just as tasty with rice, couscous or perhaps some mediterranean flavoured grains, just make sure you add the additional calories from your accompaniment.
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Pork Medallions and Pomegranate Sauce
- Total Time: 25 minutes
- Yield: 1 1x
Description
Perfect pairing of pork and pomegranate
Ingredients
110g pork tenderloins sliced to 1/2 inch thick
1 tsp olive oil
1/4 tbsp balsamic vinegar
Pinch salt
1/4 tbsp honey
1 tbsp pomegranate seeds
2 tbsp chopped red onions
Pinch black pepper
1 tbsp chicken stock
Sprig of thyme
60ml pomegranate juice
Instructions
- Season the medallions with the salt and pepper.
- Heat the olive oil in a deep fry pan over medium-high heat and cook the pork until light pink in the centre, 2 or 3 minutes per side.
- Transfer to plate and tent loosely with foil to keep warm.
- Turn the heat to medium, add the onion to the oil and cook, stirring, until softened, about 3 minutes.
- Stir in the pomegranate juice, chicken stock, honey, vinegar, and thyme. Simmer until sauce is reduced, about 3 to 5 minutes.
- Pour the sauce over the medallions and sprinkle with pomegranate seeds.
- Serve with whatever accompaniment you prefer – just add the calories.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Calories: 244