Pork Tenderloin with Pomegranate Sauce

Name: Pork Tenderloin with Pomegranate Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 1 teaspoons cornstarch; 1 teaspoons ground cinnamon; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 2 Tbsps olive oil; 237 milliliters plain pomegranate juice (such as POM Wonderful); 2 pork tenderloins (each about 3/4 pound); 1 teaspoons salt; 1 teaspoon Sherry vinegar; 1 Tbsp unsalted butter; 1 Tbsp water

Pork Tenderloin with Pomegranate Sauce

Pork Tenderloin with Pomegranate Sauce might be just the main course you are searching for. This recipe makes 4 servings with 1214 calories, 188g of protein, and 42g of fat each. This recipe covers 52% of your daily requirements of vitamins and minerals. If you have ground cumin, cornstarch, pork tenderloins, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated.

Ingredients you will need

Coriander

Cinnamon

Pepper

Cumin

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Meat

Pork

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer pork with tongs to a cutting board (reserve skillet) and let stand 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Frying Pan

Tongs

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.

Ingredients you will need

Pomegranate Juice

Corn Starch

Juice

Sauce

Water

Pork

Equipment you will use

Frying Pan

Whisk

Remove from heat and add Sherry vinegar to taste, then swirl in butter until incorporated.

Ingredients you will need

Sherry Vinegar

Butter

Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce.

Ingredients you will need

Sauce

Pork

Salt

Equipment you will use

Sieve

Bowl

Per serving: 310 calories, 14g fat (4g saturated fat), 117mg cholesterol, 388mg sodium, 10g carbohydrates, 1g fiber, 36g protein

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›

Equipment

Ingredients

Servings:

1teaspoons

black pepper 1teaspoons

cornstarch 1teaspoons

ground cinnamon 1teaspoons

ground coriander 1teaspoons

ground cumin 2Tbsps

olive oil 237milliliters

plain pomegranate juice (such as POM Wonderful)2

pork tenderloins (each about 3/4 pound)1teaspoons

salt 1teaspoon

Sherry vinegar 1Tbsp

unsalted butter 1Tbsp

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. You could try Rutini Coleccion Cabernet-Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 23 dollars per bottle.