Pork Medallions With Garlic-Ginger Pomegranate Sauce

• 1/2 cup water
• 1/4 cup pomegranate juice
• 1 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 teaspoon minced peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 (1-pound) pork tenderloin, trimmed
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons olive oil
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons chopped fresh cilantro

1. Combine first 6 ingredients in a large zip-top plastic bag; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Add pork; seal and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade. Sprinkle pork with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour.
2. Preheat oven to 350u0b0.
3. Heat oil in a large ovenproof skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Pour reserved marinade over pork. Wrap handle of pan with foil; bake at 350u0b0 for 10 minutes or until a thermometer registers 160u0b0 (slightly pink). Remove pork from pan; let stand 10 minutes. Cut crosswise into 8 pieces.
4. Combine 1 tablespoon water and cornstarch, stirring well with a whisk. Bring marinade to a boil over medium-high heat. Add cornstarch mixture to marinade; cook 1 minute or until sauce thickens, stirring constantly. Serve over pork; sprinkle with cilantro.

water, pomegranate juice, lemon juice, soy sauce, fresh ginger, garlic, salt, black pepper, pork tenderloin, flour, olive oil, water, cornstarch, fresh cilantro

Taken from www.myrecipes.com/recipe/pork-medallions-with-garlic-ginger-pomegranate-sauce (may not work)