- 6 oz pork tenderloin, trimmed of any excess fat, flattened into medallions
- 2 tsp olive oil
- 1/2 cup red wine (I used cabernet sauvignon)
- 1/4 cup low sodium chicken stock
- 1 tbsp pomegranate molasses **
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 2 tbsp butter
- 1 tsp chopped fresh chives
Deglaze pan with wine, then add stock, molasses, honey, and vinegar then whisk to combine. Add butter 1 tbsp at a time, whisking to incorporate. Simmer for 8-10 minutes until sauce thickens. Serve sauce over pork, top with chives.
** To make pomegranate molasses: In thick-bottomed sauce pan combine 2 cups pure pomegranate juice, 1/4 cup granulated sugar, and 1 tbsp lemon juice. Bring to a boil, then reduce heat and simmer for 40-45 minutes, whisking occasionally. Watch mixture carefully from about 35 minutes on, as mixture will turn from simmering liquid to bubbling syrup quite suddenly. Transfer to pint canning jar to cool.
Nutritional information (based on 3oz pork and 1/4 sauce recipe): 249 calories, 9.9g fat, 10.6g carbohydrates, 9.6g sugars, 26.6g protein