Pork Tenderloin with Pomegranate SauceA featured Wine Club recipe for Clos LaChance Winery.
Tender and juicy, this pork tenderloin has amazing herb flavors and then drizzled with the pomegranate sauce. Pair this with a Meritage.Yield: 4 - 6
Prep Time: 10 Minutes
Cook Time: 50 Minutes
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 2 pork tenderloins (about 3/4 lb each)
• 2 tablespoons olive oil
• 1 cup plain pomegranate juice (POM) (Substitute unsweetened cranberry juice if necessary.)
• 3/4 teaspoon cornstarch
• 1 tablespoon water
• 1 to 2 teaspoons Sherry vinegar
• 1 tablespoon unsalted butter
Mix cumin, coriander, pepper, cinnamon, and salt together in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
Heat olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork until meat is browned on all sides (20 to 25 minutes) and internal temperature reaches 145°F. Transfer pork to a cutting board (reserve skillet), cover with foil and let stand 10 minutes.
While pork stands, pour off and discard fat from skillet, add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup (3 minutes); if side of skillet begins to scorch, reduce heat. Stir cornstarch in water, whisk into juice, boil sauce until thickened slightly, 1 to 2 minutes. Remove from heat and add Sherry vinegar to taste, swirl in butter. Pour sauce through a fine-mesh sieve into a bowl and skim off fat. Season with salt.
Slice pork to desired thickness and drizzle with sauce, serve with pan roasted new potatoes and fresh steamed vegetables. Serve sauce on the side.