Pork Medallions w/ Cherries in Pomegranate Sauce

Dear Readers,

I created a great recipe that is perfect for date night. If you are looking to impress your significant other this is the recipe for you. The recipe is simple and easy to make and elegant enough to make for the one you love. It is sweet and savory and the meat comes out very tender-melt in your mouth. Keeping in mind you are using a lean meat that is not full of fat. The flavor is coming from the pomegranate juice and cherries. Enjoy!

Servings: 2-3

Ingredients:
1 large pork tenderloin (1 lb)
1 tbs olive oil
1/2 cup pomegranate juice
1/2 cup chicken stock
2 tbs ketchup
3 tbs dried cherries (unsweetened)
2 tbsp fresh flat leaf parsley (chopped)
salt and pepper to taste

Directions:
1-Trim the pork tenderloin of any fat and silverskin. Cut it crosswise into 1-inch thick medallions.
2-Preheat the oven to 350 degrees. In a skillet add the olive oil and raise the heat to medium high. Sprinkle the medallions with salt and pepper on both sides. Place them into the skillet. Cook each side for 2 minutes so they get a golden crust. The inside should still be pink. Place the medallions on an oven safe dish and put into the oven and cook for 8-10 minutes. When finished the inside should be white. Set aside.
3- In the skillet that you cooked the pork in add the pomegranate juice and chicken stock and bring to a boil. Whisk together and then reduce the heat to low, place the cover on and cook for 4-5 minutes. Add the ketchup, cherries, and a pinch of pepper and whisk together. Bring to a boil. Cook for 1-2 minutes and the sauce will thicken and become very smooth.
4- Arrange the medallions on a plate and coat each piece with the sauce and cherries. Sprinkle the parsley on top. Serve.