Recipe courtesy of Rocco DiSpirito

Pork Tenderloin with Pomegranate Glaze

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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

1/2 teaspoon ground cinnamon

1/2 teaspoon salt, plus additional as needed 

3/4 teaspoon ground coriander 

3/4 teaspoon ground cumin 

3/4 teaspoon ground black pepper 

2 pork tenderloins (each about 3/4 pound) 

2 tablespoons olive oil 

1 cup plain pomegranate juice, such as POM Wonderful 

3/4 teaspoon cornstarch 

1 to 2 teaspoons sherry vinegar 

1 tablespoon unsalted butter 

Directions

  1. Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
  2. Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes.
  3. Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
  4. Remove from heat and add vinegar to taste. Swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.