Recipe courtesy of Rocco DiSpirito
Pork Tenderloin with Pomegranate Glaze
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 214
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 86
- Sodium
- 215
- Total: 55 min
- Active: 35 min
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
- Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- 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.
- 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.
- 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.