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Dijon Pomegranate-Orange Chicken Tenderloin

Makes 4 Servings Ingredients 1 1/2 lbs (700g) chicken tenderloin Some pomegranate seeds (for garnish) For marinating: 1/4 cup (60 ml) fresh pomegranate juice 1/4 cup (60 ml) fresh orange juice

1 1/2 tbsp Dijon mustard 1 tbsp honey 1 tsp minced garlic 1 tsp orange zest 1 dash cayenne pepper

Directions

• Put all marinating ingredients in a clean jar and shake with its lid tighten, until all are well mixed.
• Put chicken tenderloin in a large re-sealable plastic bag and pour marinate over it. Seal and refrigerate for 3 hours.
• Drain chicken tenderloin from marinade, and keep the marinade for making sauce.
• Pour the left-over marinade into a small saucepan and bring to a boil. Then simmer at low heat until volume reduces by half. Remove from heat and use as a sauce.
• Preheat cooking pan and coat cooking spray. Pan fried chicken tenderloin, basting lightly with the cooked sauce while frying. Cook until golden brown.
• Slice the tenderloin and serve each portion with a little sauce and some pomegranate seeds.
• You can serve it with rice too.

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This page was last edited onSunday February 26, 2012