PORK TENDERLOIN WITH POMEGRANATE SAUCE
A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Categories Fruit Juice Pork Sauté Quick & Easy Dinner Vinegar Meat Pork Tenderloin Spice Fall Healthy Pomegranate Cinnamon Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook pork, turning occasionally, until meat is browned on all sides and thermometer inserted diagonally into center of each tenderloin registers 145°F, 20 to 25 minutes. Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.
- While pork stands, pour off and discard any fat from skillet, then add pomegranate juice to skillet and boil over moderately high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to moderate). Stir together cornstarch and water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes.
- Remove from heat and add Sherry vinegar to taste, then 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 PORK TENDERLOIN
Tender cubes of pork are paired with a flavorful sweet-tart pomegranate juice sauce. Add a salad or some steamed veggies to complete the meal. If you are making this during the week, try using a long grain and wild rice mix, which cooks more quickly than wild rice.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, cornmeal, lemon zest, 1 teaspoon salt and pepper. Add pork, a few pieces at a time, and shake to coat. , In a large skillet, cook pork in oil for 5-7 minutes on each side or until tender. Remove and keep warm. , In the same skillet, combine the broth, juice, sugar, garlic, ginger, cayenne and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return pork to the pan and heat through. Serve with rice.
Nutrition Facts : Calories 374 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 694mg sodium, Carbohydrate 41g carbohydrate (16g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
PORK TENDERLOIN WITH CRANBERRY POMEGRANATE SAUCE
Pork tenderloin has a simple rub and is served with a slightly sweet, slightly sour sauce made from pomegranate cranberry juice. I served this with green beans and slivered almonds and garlic mashed potatoes.
Provided by Crazycook in PA
Categories Pork
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine salt, cumin, garlic powder and black pepper in a small bowl.
- Sprinkle over pork tenderloin
- Heat oil and butter in a large skillet over medium heat.
- Add pork to skillet and saute about 5 minutes on each side, turning frequently for approximately 15 minutes.
- Remove pork and set aside.
- Add onions to skillet and saute for about 5 minutes until translucent.
- Combine juice, sugar and balsamic vinegar.
- Pour mixture into skillet with the onions and cook for about 2 minutes.
- Add pork into the sauce mixture and cover and simmer for approximately 10 minutes or until pork reaches an internal temperature of 150 degrees.
- Remove pork.
- Increase heat to medium high and cook for approximately 5 minutes,reducing the sauce to half.
Nutrition Facts : Calories 163.5, Fat 16, SaturatedFat 5.1, Cholesterol 15.3, Sodium 333, Carbohydrate 5.6, Fiber 0.4, Sugar 4.1, Protein 0.4
PORK TENDERLOIN WITH POMEGRANATE GLAZE
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 11
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
Provided by Giada De Laurentiis
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
SEARED PORK TENDERLOIN WITH POMEGRANATE GLAZE
Searing pork tenderloin quickly yields juicy results. A fast pan sauce with of-the-season pomegranate juice adds a sweet-and-sour accent.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
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.
MUSTARD POMEGRANATE PORK TENDERLOIN
A new use for pomegranate juice! Try using fresh pomegranates, de-seeding them, and whirling the arils in a small food processor, and then straining to remove the pith. Fresh pomegranate juice is sweeter than the store-bought in a bottle.
Provided by LINDA W.
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours.
- Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven.
- Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce.
- Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 17.4 g, Cholesterol 73.7 mg, Fat 4.1 g, Fiber 0.2 g, Protein 26.6 g, SaturatedFat 1.4 g, Sodium 199.1 mg, Sugar 14.6 g
PORK MEDALLIONS WITH POMEGRANATE SAUCE
Stovetop pork medallions cook up moist, lean and tender. Serve with rice to make sure you get every drop of the tangy pomegranate sauce.-Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 425 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 346mg sodium, Carbohydrate 57g carbohydrate (15g sugars, Fiber 2g fiber), Protein 30g protein.
ROASTED PORK SHOULDER WITH POMEGRANATE SAUCE
Just created this tonight and it's definitely a keeper! The Hubby and I can't wait to try it again, next time on the grill; the smoky flavors imparted by cooking over the coals will complement the sauce nicely. It's a lovely way to serve an otherwise inexpensive piece of meat.
Provided by The Magpie
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Season the pork roast with garlic, kosher salt and pepper. Place in a roasting pan.
- Bake the roast for 1hour in the preheated oven. While the roast is baking, combine the pomegranate seeds and water in a large saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 to 30 minutes, until the pomegranate seeds have broken down and released their juices. Press through a strainer to get as much juice as possible. You should have about 3/4 cup of juice.
- Pour the juice from the pomegranate into a saucepan and bring to a boil. Simmer over medium heat until reduced by half. Remove from the heat and mix in the balsamic vinegar, sugar and cinnamon.
- After the roast has been in the oven for 1 hour, start to baste it with the pomegranate sauce, using a brush to apply to the top and sides. Continue to roast the pork until the internal temperature has reached 180 degrees F (80 degrees C). Remove from the oven and allow to rest for 20 minutes before carving and serving.
Nutrition Facts : Calories 489.8 calories, Carbohydrate 20.9 g, Cholesterol 135.7 mg, Fat 25.9 g, Fiber 0.6 g, Protein 42 g, SaturatedFat 9.3 g, Sodium 200.2 mg, Sugar 19.8 g
GRILLED TENDERLOIN WITH SPICY POMEGRANATE SAUCE
This is a revelation! I made this with sweet potatoe fries on the grill. The Pomegranate sauce is rocking . I dipped everything in it. It probably wouldnt hurt to double the sauce recipe since you can always use it for something. The jalapeno had a very nice smooth bite to this recipe but it was mild enough to make my DD lick her plate. ENJOY!
Provided by Bay Laurel
Categories Pork
Time 50m
Yield 1 tenderloin, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine juice and jalapenos in a small saucepan.
- Heat over high heat until mixture boils.
- reduce heat to medium and cook, uncovered, about 15 minutes or until mixture reduces to about half its volume.
- Remove from heat.
- Stir in vinegar, honey,1/8 tsp salt, 1/8 tsp pepper, and crushed red pepper.
- Measure out and reserve about 3 tablespoons juice mixture to serve at the table.
- Combine 1/2 teaspoon olive oil, remaining salt and pepper and garlic.
- Brush oil mixture evenly over pork loin.
- Preheat grill to medium-high or allow coals to burn down to white ash.
- Cook pork over direct heat about 17-20 minutes, turning to brown evenly, or until meat thermometer registers 155°for medium doneness.
- Brush generously and frequently with cherry sauce during last 10-15 minutes of cooking.
- When pork is done, remove from grill and cover with aluminum foil. Allow to stand 5-10 minutes.
- Slice pork crosswise and arrange on platter.
- Drizzle with reserved sauce.
Nutrition Facts : Calories 194, Fat 9.5, SaturatedFat 2.6, Cholesterol 74.8, Sodium 201.3, Carbohydrate 2.6, Fiber 0.1, Sugar 2.2, Protein 23.4
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