Pork Tenderloin with Pomegranate Red Wine Sauce

Adapted from a lamb recipe over on the Closet Cook , this was a quick dinner full of flavor. Make the molasses ahead of time and keep left overs in a pint canning jar.

• 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

Heat oil in skillet until it begins to shimmer. Sprinkle pork medallions with salt and pepper on both sides, then add to pan - saute for 3-4 minutes per side until cooked through. Remove to plate and keep warm.

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