Cooking Light, 2005
Makes 4 servings
1/2 cup water
1/4 cup pomegranate juice
1 1/2 tablespoons lemon juice
1 1/2 tablespoons soy sauce
1 teaspoon minced ginger
2 cloves garlic minced
1/2 teaspoon salt divided
1/4 teaspoon pepper divided
1 pound pork tenderloin trimmed
2 teaspoons flour
1 1/2 teaspoons olive oil
1 tablespoon water
1 teaspoon cornstarch
2 tablespoons fresh chop cilantro
Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork, seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour.
Preheat oven to 350°.
Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil, and bake at 350° for 10 minutes or until a thermometer registers 160° (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.
Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade, cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.
Serving size: 2 pieces pork and 1 tablespoon sauce
CALORIES 17O (30% from fat); FAT 6.5g (sat 1.6g. mono 3g, poly 0.6g); PROTEIN 24.3g CARB 4.6g FIBER 0.2g CHOL 74mg. IRON 1.6mg SODIUM 551mg CALC 12mg
MY NOTE: Tastes really good. The sauce was a touch bitter so I added a little sugar the very end and it was perfect. My own photo.
MXF
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