Pork Medallions with Spicy Pomegranate-Blueberry Reduction

The smokiness of chipotle chiles complements the concentrated sweetness of pomegranate and blueberry juices in this tender entrée.

Prep: 2 minutes; Cook: 11 minutes

Prep Time: 2 minutes
Cook Time: 11 minutes
Yield: 4 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Ingredients

• 1  (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
• 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

Preparation

1. 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; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.

2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. 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 3 to 4 minutes or until slightly syrupy.

3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.

Nutritional Information

Calories:

147 (25% from fat)

Fat:

4g (sat 1.3g,mono 1.5g,poly 0.3g)

Protein:

22.5g

Carbohydrate:

3.3g

Fiber:

0.2g

Cholesterol:

63mg

Iron:

1.2mg

Sodium:

206mg

Calcium:

7mg