Ingredients
1 Pomegranate (remove seeds, set aside)
8 oz POM Wonderful Juice
1 pound pork shoulder blade steak
1/2 cup sweet petite carrots
1/4 cup onion, chopped
2 Tablespoons Worcestershire Sauce
1/2 teaspoon season salt
2 Tablespoons fresh parsley, chopped
Dashes black pepper
1 Tablespoon butter
2 Tablespoons flour, mix with 1/2 cup water, set aside
2 garlic cloves, minced
1 teaspoon fresh Rosemary, chopped
4 small white mushrooms, slices
8 oz POM Wonderful Juice
1 pound pork shoulder blade steak
1/2 cup sweet petite carrots
1/4 cup onion, chopped
2 Tablespoons Worcestershire Sauce
1/2 teaspoon season salt
2 Tablespoons fresh parsley, chopped
Dashes black pepper
1 Tablespoon butter
2 Tablespoons flour, mix with 1/2 cup water, set aside
2 garlic cloves, minced
1 teaspoon fresh Rosemary, chopped
4 small white mushrooms, slices
Preparation
Over high heat using a 2 qt. sauce pan, add Pomegranate seeds, POM juice, onions, garlic, Rosemary, season salt, black pepper, Worchestershire Sauce, parsley, butter. Bring to a boil, cover and lower heat to a simmer. Simmer for 20 minutes. Remove pork steak from pan and use a strainer to drain sauce in a bowl. Return pork steak back to pan with the drained sauce, and add mushrooms and carrots. Cover and continue simmering for 20 minutes. Turn up the heat to high and add flour and water mixture. Bring to a boil. Boil 1 minute. Turn off heat.
Note
Fabulous and Delicious with the great taste of POM Wonderful!
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