Mustard Pomegranate Pork Tenderloin Food

POMEGRANATE GLAZED PORK

Steps:

• Remove the pork roast from the refrigerator 30 minutes before cooking.
• Preheat the oven to 350 degrees F. Place the rack on the lower middle section of the oven.
• Place the carrot halves on the bottom of a small roasting pan and set aside.
• Trim off any thick areas of fat from the roast. Make shallow slits about 1 inch apart in a crosshatch on the meat of the roast. Mix together the cinnamon, cloves and 1 tablespoon salt in a small bowl. Sprinkle the seasoning mixture evenly over the roast and rub to coat. Place the roast on the carrots and add 1/2 cup water to the pan. Roast for 1 hour, adding another 1/2 cup water if the pan gets dry.
• Meanwhile, combine the pomegranate juice and thyme in a small saucepan. Place over medium heat and reduce by half, about 15 minutes. Stir in the maple syrup and mustard and continue to reduce until slightly thickened, another 3 to 4 minutes. Season with the remaining 1/4 teaspoon salt and remove and discard the thyme.
• Baste the meat with the pomegranate mixture and roast until the internal temperature reaches 120 degrees F, another 30 minutes. Remove the roast from the oven and turn the oven up to 450 degrees F.
• Baste the roast again with the pomegranate mixture. Return the roast to the hot oven for an additional 20 minutes, basting with the pomegranate sauce every 5 to 10 minutes until the internal temperature reaches 135 degrees F and the roast is evenly glazed. Remove the roast to a platter to rest for 10 minutes. Add any juices from the pan to the sauce and bring to a simmer over medium heat. Stir to combine. Slice the roast and serve with the sauce on the side.

PORK TENDERLOIN WITH POMEGRANATE GLAZE

Steps:

• 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.

PORK TENDERLOIN FILET WITH POMEGRANATE MOLASSES

Steps:

• Marinade: Put all ingredients in a blender and pulse a couple of times.
• Reserve 2 tablespoons for the sauce.
• Place the pork fillet in the marinade and leave for about 4 hours.
• To prepare pork: Preheat the oven to 400c.
• Season the pork well with salt and pepper.
• Heat the olive oil in a large frying pan on medium heat and sear the pork all over.
• Place it in the oven 6-7 minutes or until cooked to your likeing.
• The pork should be just cooked through and a little pink still.
• Remove the pork and allow to rest.
• Deglaze the pan with the orange juice.
• Bring it to the boil and reduce by half, add the chicken broth, bring to the boil, and reduce it all by half.
• Whisk in the reserved marinade, butter and the tablespoon of pomegranate molasses.
• Sice the pork into diagonals 1cm thick, and serve with the sauce spooned over.

PORK TENDERLOIN WITH POMEGRANATE GLAZE

Steps:

• Preheat oven to 450.
• Combine juice and sugar in a med saucepan over med heat, and bring to a boil. Cook til reduced to 1/2 c, about 8 minute Pour half of glaze into a small bowl and set aside.
• Sprinkle pork with salt and pepper. Place pork on the rack of a broiler pan coated with cooking spray. Brush pork with half of the glaze in the saucepan. Bake at 450 for 15 min or til it registers 145 degrees. Baste pork with remaining glaze in saucepan; cook an additional 5-7 min or til it registers 155 degrees.
• Remove pork from oven; baste with half the glaze in the bowl. Let pork stand 10 minute Cut pork across grain into thin slices. Serve with remaining glaze in bowl.

MUSTARD-CRUSTED PORK TENDERLOINS

Steps:

• Set oven to 400 degrees.
• Sprinkle the tenderloins generously with salt and pepper.
• Using a spatula spread the mustard all over the tenderloins.
• In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
• Prepare a baking sheet, and generously coat with cooking spray.
• Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
• Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
• Transfer the tenderloins to a platter and let rest for 5 minutes.
• Slice the pork and serve.

MUSTARD-GLAZED PORK TENDERLOIN

Steps:

• Pat the tenderloins dry with paper towels.
• Combine the remaining ingredients in a bowl and stir. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight.
• Heat a large cast iron skillet or grill pan over medium-high heat until smoking. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.) Season tenderloins with salt and pepper. Brush pan with olive oil and add tenderloins; reduce heat to medium-low. Cook, turning tenderloins every 3 to 4 minutes, until deeply caramelized on all sides and until desired internal temperature, about 20 to 25 minutes. (You can also broil the tenderloins in the oven - about 10 minutes on one side, then turn and cook about 5 minutes on the other.)
• Remove and lightly tent with foil; let rest about 10 minutes before cutting into 1/4- to 1/2-inch slices.

PORK MEDALLIONS WITH POMEGRANATE SAUCE

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 45-60 minutes or until rice is tender., Meanwhile, cut pork tenderloin into eight slices; flatten slightly. In a large resealable plastic bag, combine the flour, cornmeal and lemon zest. Add pork, a few pieces at a time, and shake to coat., In a large skillet coated with cooking spray, cook pork in oil in batches for 2-3 minutes on each side or until tender. Remove and keep warm., In the same skillet, combine the broth, pomegranate juice, brown sugar, garlic and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Combine cornstarch and cold water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with pork and wild rice.