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

1. In a small saucepan, combine the pomegranate juice, balsamic vinegar, and honey. Bring to a boil until the sauce reduces and thickens.
2. Season the pork fillets with salt and pepper and fry in olive oil over medium heat until browned and cooked through.
3. Remove the fillets from the pan and let them rest.
4. Drizzle with the pomegranate sauce and garnish with fresh thyme.