Pork Medallions With Garlic-Ginger-Pomegranate Sauce

READY IN: 2hrs 30mins
Recipe by ratherbeswimmin

Cooking Light; 170 calories

Top Review by LARavenscroft

Made for Zaar Chef Alphabet Soup 2008. The flavor of this was very good. I didn't bake them in the oven because it was so nice out today and I've been dying to use the grill. After marinating the meat, I reserved what was left and brought it to a boil on the stove and added the water and cornstarch to thicken the sauce and then served it over the grilled tenderloin. Yummy! Makes a nice tender serving of pork! Thanks ratherbeswimmin' for a great recipe!

Ingredients Nutrition


  1. Combine the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.
  2. Add pork; marinate in refrigerator 2 hours, turning bag occasionally.
  3. Remove pork from bag, reserving marinade.
  4. Sprinkle pork with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.
  5. Preheat oven to 350°.
  6. Heat oil in a large ovenproof skillet over med-high heat.
  7. Add pork; cook 5 minutes, browning all sides.
  8. Pour reserved marinade over pork; bake in oven for 10 minutes or until a thermometer reads 160°.
  9. Remove pork from pan; let stand 10 minutes; cut crosswise into 8 pieces.
  10. Combine 1 tablespoon water and cornstarch, stir with a whisk.
  11. Bring marinade to a boil over med-high heat.
  12. Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.
  13. Serve sauce over pork; sprinkle with cilantro.

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