Ingredients
- 4 pork fillets
- 1 cup pomegranate juice
- 1/4 cup balsamic vinegar Gaia
- 2 tbsp honey Kypseli
- 2 tbsp olive oil Aenaon
- 1 tsp fresh thyme
- Salt Astarti and pepper Batavia
Instructions
- In a small saucepan, combine the pomegranate juice, balsamic vinegar, and honey. Bring to a boil until the sauce reduces and thickens.
- Season the pork fillets with salt and pepper and fry in olive oil over medium heat until browned and cooked through.
- Remove the fillets from the pan and let them rest.
- Drizzle with the pomegranate sauce and garnish with fresh thyme.
