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Pork Medallions with Spicy Pomegranate-Blueberry Reduction Sauce

Author: Roz

Ingredients

  • 1 1-pound pork tenderloin, cut crosswise into 3/4-inch round slices (I used two 1" thickly cut, boneless Iowa 'corn-fed' pork chops from the tenderloin).
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter-flavored cooking spray
  • 1/4 cup water
  • 1/3 cup frozen pomegranate-blueberry juice concentrate such as Old Orchard, undiluted
  • 1 1/2 teaspoons minced chipotle chiles canned in adobo sauce
  • fresh blueberries for garnish, which was my little addition for some color and interest to the entree.

Instructions

  • Heat a large nonstick skillet over medium-high heat.
  • While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet. I DID NOT DO THIS SINCE WE PREFER THICK CUT BONELESS PORK LOIN CHOPS and that is what I used.
  • Sprinkle with garlic powder, salt, and pepper.
  • Coat both the pan and the pork with cooking spray.
  • Cook pork 3 minutes on each side or until desired degree of doneness (this will take more time with the one inch thick chops that I used); do not overcook.
  • Remove pork from pan and place in an oven-proof baking dish and put in a heated oven to stay warm while the sauce is cooking on the stove.
  • Add 1/4 cup water to pan, scraping pan to loosen browned bits.
  • Stir in juice concentrate and chipotle chiles.
  • Reduce heat to medium; simmer 5 minutes or until slightly syrupy.
  • Return pork and juices to pan, turning pork to coat.
  • Serve pork with sauce.
  • Garnish with blueberries (my little addition!)