Pepper Pork with Pomegranate Molasses
Pan-fried Pepper Crusted Pork Medallions drizzled with Pomegranate Molasses
6 pomegranates + 1 for garnish
2 tablespoons sugar
2 large pork tenderloins
1 cup dry, unseasoned bread crumbs
3/4 cup flour
1 1/2 teaspoons salt
2 tablespoons coarsely ground pepper
1/4 cup canola oil + 2 tablespoons butter for frying
Halve 6 pomegranates and extract all juice into a medium saucepan. Bring to a boil, add sugar and keep at a rapid simmer for about 15 minutes, until it reduces to a syrup.
Meanwhile, slice pork into 1/2" rounds. Flatten with a meat mallot. In a medium bowl, mix together bread crumbs, flour and seasonings. Heat oil and butter in a large skillet, coat each pork medallion well and fry until golden, turning once (these will cook quickly). You can do it in batches and keep cooked pork warm in an oven. To serve: Arrange medallions on a platter, drizzle with pomegranate molasses and garnish with pomegranate seeds. Serves 6 - 8.