pork medallions in pomegranate maple poblano glaze

[topaz]

This turned out well enough that keyne practically insisted that I write it up.  I think that's a first.

Most measurements are approximate, since I was kinda just throwing things together.  There are almost certainly ways to improve on it and I welcome suggestions. :-)  I really wanted to use chipotles but poblanos were all I had on hand and they served admirably.

olive oil
4-5 cloves garlic, finely chopped
1 large onion, diced
1 lb. pork medallions (I used thin cut boneless chops, cut into largish pieces)
1 cup pomegranate juice
1/4 cup maple syrup
1/2 cup chicken stock
4 medium poblano chiles, chopped
salt and pepper

Heat oil in skillet on medium-high heat.

Apply salt and pepper generously and thoughtfully  to medallions.  Sear medallions in skillet until lightly browned and thoroughly repentant, 1-2 minutes on each side.  Remove medallions from skillet temporarily.

Dump garlic and onion unceremoniously into hot skillet, and saute with bits of pork fat until soft, about 5 minutes.

Pour in pomegranate juice, syrup and chicken stock.  Add chiles as an afterthought.  Let simmer 5-10 minutes, whatever.  Return medallions to skillet and braise until sauce is reduced to begging for spare change.

Goes well with horseradish mashed potatoes, a spinach salad.  Made cosmopolitans too and we all were happy.

ETA: keyne wishes me to point out that my version of the recipe also included about 1/2 lb of mushrooms, added when the pork was returned to the sauce. Personally, I thought the sauce overwhelmed the mushrooms and would leave them out the next time, but she liked 'em.

Comments

[docstrange.livejournal.com]

Wow! That's a great recipe - never would have thought about pomegranate juice. I may have to do that with a london broil some time. :)

Here it was curry night, made with ground turkey, various green veggies, a split pea base, peanuts, blackeye peas, currants, and the usual tasty roots and powdered spices, never to forget the most awesome and taste-making methi (fenugreek).

[qwrrty.livejournal.com]

Is that what you use fenugreek for??

We have a whole bag of it in the pantry and have never figured out what to add it to.

[docstrange.livejournal.com]

Curry, yes. Add early on as it has to cook hot to get the flavor to change from bitter. When good, it's very very good, and I think it's the specific flavor/scent I most recognize as characterizing Indian "curry" vs. others.

[keyne.livejournal.com]

You coulda asked me, babe.

[jss]

Communication in marriage? What are you on??

[rsc.livejournal.com]

Sounds yummy, although unlikely for various reasons to be made in this house.

Oh, and I love your adverbs.

[wotw]

How did you know in advance that this particular
collection of ingredients, mixed in these particular
proportions, at this particular temperature, would
not cause a massive explosion and destroy your
neighborhood?

I didn't learn much in high school chemistry, but I
*did* learn that this kind of thing can happen.

This is why I never cook. Much too risky.

[beowabbit]

How did you know in advance that this particular
collection of ingredients, mixed in these particular
proportions, at this particular temperature, would
not cause a massive explosion and destroy your
neighborhood?

Easy! He tried it last week with a slice of lemon squeezed over the pork, and it did cause a massive explosion and destroy his neighbourhood. So this time he skipped the lemon.

[beowabbit]

Sounds and looks yummy! Bookmarked, so I can never go back and check it, just as I do with all the other recipes I bookmark. :-)

And I agree about the adverbs.

[jss]

Yum. And tritto on the adverbs.

waddayanuts??

[pulito.livejournal.com]

NEVER LEAVE THE MUSHROOMS OUT!!!

[dervishspin.livejournal.com]

Oh my, that sounds yummy.

[trom.livejournal.com]

This recipe looks great, I'm totally trying it! Two suggestions you might want to try next time.


1) Add the chicken broth separately from the syrup and pomegranate and scrape all the yummy bits off the bottom of the pan, then add the other liquids

2) You might also want reduce the sauce before adding the pork back into the pan to avoid overcooking the meat.

[qwrrty.livejournal.com]

Does it matter which liquid you use to deglaze the pan? I figured the pomegranate juice would work well for that.

I agree with not overcooking the meat, I was just concerned because the pork was barely cooked at all the first time around so it seemed like letting it simmer in the sauce while it reduced was a wise idea. Still, I almost certainly could have let the sauce reduce a little more before adding the pork back in.

[trom.livejournal.com]

It doesn't matter a whole lot, personally I find it easier with less sticky things, ymmv though. I hear you about not under-cooking the meat either. Try searing the meat longer and getting it a bit darker? That way it doesn't loose the crispy bits from soaking in the sauce too long? It would make it more of a glaze rather than a braise though so that may not be what you are looking for.

[innerdoggie.livejournal.com]

feed me!