Porkmedallionswithgarlicgingerpomegranatesauce Recipes

PORK MEDALLIONS WITH GARLIC-STRAWBERRY SAUCE

Steps:

• Place whole strawberries, water and bouillon in a food processor; process until blended. Place flour, eggs and bread crumbs in separate shallow bowls., Cut pork into 1/2-in. slices; pound each with a meat mallet to 1/4-in. thickness. Sprinkle with salt and pepper. Dip pork in flour to coat both sides; shake off excess. Dip in eggs, then in crumbs, patting to adhere., In a large skillet, heat 2 tablespoons butter over medium-high heat. Add pork; cook until tender, 2-3 minutes per side. Remove from pan; keep warm., In same pan, saute garlic in remaining butter 1 minute. Stir in strawberry mixture; heat through. Serve pork with sauce; if desired, top with sliced strawberries.

PORK MEDALLIONS WITH POMEGRANATE SAUCE

Steps:

• 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., 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., 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., 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.

POMOSA

Steps:

• Pour champagne into a flute, filling about 3/4 full. Top with pomegranate juice. Garnish with a few pomegranate seeds.

GINGER GARLIC CHILI SAUCE

Steps:

• Place all the ingredients in a blender or food processor (except sesame oil) and blend until well combined.
• Taste test and season to your preference.
• Transfer the chili mixture to a cleaned mason jar and store it for future use.
• For serving, scoop out desired amount and add a drizzle of sesame oil before serving.

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES

Steps:

• Marinade: Put all ingredients in a blender and pulse a couple of times.
• Reserve 2 tablespoons for the sauce.
• Place the pork fillet in the marinade and leave for about 4 hours.
• To prepare pork: Preheat the oven to 400c.
• Season the pork well with salt and pepper.
• Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
• Place it in the oven 6-7 minutes or until cooked to your likeing.
• The pork should be just cooked through and a little pink still.
• Remove the pork and allow to rest.
• Deglaze the pan with the orange juice.
• Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
• Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
• Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.

GINGER GARLIC PORK MEDALLIONS

Steps:

• In a bowl, whisk together oil, garlic, ginger, soy sauce, fish sauce, vinegar, sugar and pepper.
• Pour all but 2-1/2 tbsp into large dish, reserving remainder in refrigerator.
• Add pork chops to dish, turning to coat.
• Cover and refrigerate to marinate for at least 30 minutes or for up to 24 hours.
• Place chops on grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside (12 to 15 minutes).
• Transfer to cutting board and tent with foil. Let stand for 5 minutes.
• To serve, slice thinly across the grain.
• Spoon reserved marinade over pork; sprinkle with green onion.

CRISPY FRIED FISH IN GINGER GARLIC SAUCE

Steps:

• Season fish with salt and freshly ground black pepper, make sure crevices are seasoned well.
• Prepare a large wok, fill it with oil and heat to 180C, once hot deep fry fish until golden brown on both sides, this might take 8 - 15 minutes depending on the thickness of the fish used. Once cooked drain and set aside in a serving platter.
• In a saucepan mix well and combine all ginger sauce ingredients together, place in a stove top bring to a boil and simmer for 5 minutes or until sauce thickens.
• Pour sauce over fried fish, garnish with spring onions then serve.

EGGPLANT SALAD WITH FETA AND POMEGRANATE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate. Season eggplant slices with 1/2 tablespoon salt.
• Cook eggplant on the preheated grill until tender, turning halfway through, 10 to 15 minutes. Transfer eggplant to a platter in a single layer.
• Whisk yogurt, lemon juice, olive oil, remaining 1/2 tablespoon salt, and black pepper together in a bowl.
• Spread yogurt dressing over the eggplants. Top with tomatoes and cucumber. Sprinkle pomegranate seeds and feta cheese on top.