Pork Medallions With Garlic-Ginger-Pomegranate Sauce

Ingredients

• 12 cup water
• 14 cup pomegranate juice
• 1 12 tablespoons fresh lemon juice
• 1 12 tablespoons light soy sauce
• 1 teaspoon minced fresh ginger
• 2 garlic cloves
• minced
• 12 teaspoon salt
• divided
• 14 teaspoon pepper
• divided
• 1 (1 lb) pork tenderloin
• trimmed
• 2 tablespoons all-purpose flour
• 1 12 teaspoons olive oil
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh cilantro

Instructions

1. Combine the first 6 ingredients in a zip-lock freezer bag; add 1/4 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 1/4 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.