Ingredients

• 4 pork tenderloin, medallions
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup onion, chopped
• 3/4 cup cranberry pomegranate juice
• 1 tablespoon sugar
• 1 tablespoon balsamic vinegar

Instructions

1. Combine salt, cumin, garlic powder and black pepper in a small bowl.

2. Sprinkle over pork tenderloin

3. Heat oil and butter in a large skillet over medium heat.

4. Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes.

5. Remove pork and set aside.

6. Add onions to skillet and saute for about 5 minutes until translucent.

7. Combine juice, sugar and balsamic vinegar.

8. Pour mixture into skillet with the onions and cook for about 2 minutes.

9. Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees.

10. Remove pork.

11. Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.