Description
Perfect pairing of pork and pomegranate
Ingredients
Scale
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