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]

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.