Prep 2 hrs
Cook 30 mins
Cooking Light; 170 calories
- 1⁄2 cup water
- 1⁄4 cup pomegranate juice
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 tablespoons light soy sauce
- 1 teaspoon minced fresh ginger
- 2 garlic cloves, minced
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon pepper, divided
- 1 (1 lb) pork tenderloin, trimmed
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons olive oil
- 1 tablespoon water
- 1 teaspoon cornstarch
- 2 tablespoons chopped fresh cilantro
- Combine the first 6 ingredients in a zip-lock freezer bag; add ¼ teaspoon salt and 1/8 teaspoon pepper.
- Add pork; marinate in refrigerator 2 hours, turning bag occasionally.
- Remove pork from bag, reserving marinade.
- Sprinkle pork with ¼ teaspoon salt, 1/8 teaspoon pepper (or to taste) and flour.
- Preheat oven to 350°.
- Heat oil in a large ovenproof skillet over med-high heat.
- Add pork; cook 5 minutes, browning all sides.
- Pour reserved marinade over pork; bake in oven for 10 minutes or until a thermometer reads 160°.
- Remove pork from pan; let stand 10 minutes; cut crosswise into 8 pieces.
- Combine 1 tablespoon water and cornstarch, stir with a whisk.
- Bring marinade to a boil over med-high heat.
- Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly.
- Serve sauce over pork; sprinkle with cilantro.
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!