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Meat and Poultry

Pork Medallions With Grapes In Pomegranate Sauce

  • Preparation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Yield 4 servings


  • 1 large pork tenderloin (about 1/ 1/4 pounds)
  • 1 tablespoon unsalted butter
  • 1 tablespoon good olive oil
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup pomegranate juice
  • 1/2 cup chicken stock, homemade, or low-salt canned chicken broth
  • 2 tablespoons ketchup
  • 1 cup small green seedless grapes
  • 3 tablespoons dried cherries or cranberries
  • 1/4 cup shredded arugula


Trim the pork tenderloin of most of the fat and silverskin, before cutting crosswise into 1-inch-thick medallions.

Preheat the oven to its lowest setting.  Heat the butter and oil in a large, heavy skillet.  Sprinkle the medallions with the salt and pepper.  Arrange the medallions in a single layer in the skillet and cook them over high heat for about 2 1/2 minutes on each side, or until lightly pink inside.  Transfer the medallions to a plate and keep warm in the oven.

Add the pomegranate juice and chicken stock to the skillet, bring to a boil, reduce the heat to low, cover, and cook for 4 to 5 minutes.  Add the ketchup, grapes, and cherries or cranberries and mix well.  Boil for about 1 minute, or until the sauce is smooth and slightly thickened.

Arrange the medallions on four warm plates, coat with the sauce and grapes, and sprinkle with the shredded arugula.  Serve.

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