Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.

Ingredients

• 2-1/2 cups water
• 1 cup uncooked wild rice
• 1 pork tenderloin (1 pound)
• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 2 teaspoons grated lemon zest
• 1 tablespoon olive oil
• 1 cup reduced-sodium chicken broth
• 1 cup pomegranate juice
• 2 tablespoons brown sugar
• 2 garlic cloves, minced
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender.
2. Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat.
3. In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm.
4. In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.