Pomegranate Pork Tenderloin

• 1/4 cup all-purpose flour
• 1/4 cup cornmeal
• 2 teaspoons grated lemon zest
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper
• 1 to 1-1/4 pounds pork tenderloin, cut into 2-inch slices
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 cup pomegranate juice
• 2 tablespoons sugar
• 1 to 2 garlic cloves, minced
• 1/4 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• 2 cups hot cooked wild rice

1. In a large resealable plastic bag, combine the flour, cornmeal, lemon zest, 1 teaspoon salt and pepper. Add pork, a few pieces at a time, and shake to coat.
2. In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm.
3. In the same skillet, combine the broth, juice, sugar, garlic, ginger, cayenne and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
4. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan and heat through. Serve with rice.

allpurpose, cornmeal, lemon zest, salt, pepper, pork tenderloin, olive oil, chicken broth, pomegranate juice, sugar, garlic, ground ginger, cayenne pepper, cornstarch, cold water, hot cooked

Taken from www.tasteofhome.com/recipes/pomegranate-pork-tenderloin/ (may not work)