Pork medallions marinated in pomegranate juice
2 servings
20 minutes
Pork medallions marinated in pomegranate juice are a gastronomic masterpiece that combines the sweetness and tartness of pomegranate with the tenderness of pork. Historically, pomegranate has been used in Eastern and Mediterranean cuisines as a symbol of abundance and a flavor accent. The marinade of pomegranate juice, Italian herbs, and cumin adds depth of aroma and a slight tang to the meat. The seared medallions retain juiciness inside while developing an appetizing crust. Serving with chili pepper adds spiciness, turning the dish into a vibrant and unforgettable taste experience. This recipe is perfect for a festive dinner or special occasion, highlighting the author's skill in creating refined flavor combinations.
1
Pour pomegranate juice into a deep container.
- Pomegranate juice: 80 ml
2
Season with black pepper.
- Ground black pepper: to taste
3
Add Italian herbs.
- Italian herb blend: 0.5 teaspoon
4
Add cumin.
- Cumin (zira): 0.3 teaspoon
5
Pour in olive oil. Mix.
- Olive oil: 1 tablespoon
6
Slice the cut into pieces about 2 cm thick.
- Pork tenderloin: 500 g
7
Soak the meat in juice for 15 minutes.
8
Place the medallions in a dry hot skillet. Add salt.
- Salt: to taste
9
Flip after 3 minutes.
10
Add salt and pepper. Reduce the heat to medium.
- Ground black pepper: to taste
11
After 7 minutes, place the meat on a plate.
12
Add chili sauce when serving.
- Chili powder: to taste
