Pomegranate Glazed Pork Food

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.

POMEGRANATE GLAZED PORK CHOPS

Steps:

• Heat olive oil in a skillet over medium high heat.
• Add pork chops and brown well on both sides.
• Add pomegranate juice, orange juice and zest, garlic, rosemary, and brown sugar to skillet and stir to combine.
• Lower heat to medium and allow pork chops to simmer until the sauce has reduced and thickened and the pork chops are cooked throughly (160-170*F) This should take no longer than 30 minutes.
• Serve pork chops immediately with a drizzle of sauce.

SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE

Steps:

• Preheat oven to 350 degrees. In a large ovenproof skillet, heat oil over medium-high. Generously season pork with salt and pepper; cook in skillet until browned on all sides, 6 to 8 minutes. Transfer skillet to oven, and roast until an instant-read thermometer inserted in the thickest part of tenderloin registers 150 degrees, 10 to 15 minutes. Transfer pork to a platter (reserve skillet), and tent with aluminum foil.
• Carefully return skillet to stove. Add pomegranate juice, molasses, and currants to skillet, and bring to a boil over medium-high. Cook until sauce is thickened to a glaze, 5 to 6 minutes. (To test: Coat the back of a spoon with sauce, and run your finger through it to make a line; the glaze is ready when the line doesn't fill in.) To serve, thinly slice pork, and drizzle with glaze.

PORK CHOP WITH POMEGRANATE GLAZE

Steps:

• In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop.
• In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once. Remove from skillet. Keep warm.
• In same skillet combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half. Return pork chop to skillet. Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done. Transfer to serving plate. Sprinkle with onions.
• MAKE IT A MEAL:.
• -1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together.
• -8 ounces roasted new red potatoes.
• -1 cup raspberries with 1/2 cup vanilla frozen yogurt.
• -Sparkling water with lime wedge.
• (Total Calories: 459).

CROWN ROAST OF PORK WITH GINGER POMEGRANATE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the roast in a roasting pan; season with salt and pepper. Place roast in preheated oven.
• In a small saucepan, combine pomegranate juice, ginger, lime juice, and soy sauce. Bring to a simmer, stir in marmalade, and remove from heat. Set this glaze aside.
• When the roast has been cooking for 1 hour and 20 minutes, brush roast with approximately 1/3 of the glaze. Roast 10 minutes more, brush with 1/3 more of the glaze. Roast 10 minutes more, brush with remaining glaze. Continue roasting until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven, and allow to rest for 10 minutes before slicing.