Recipes

Pomegranate Balsamic Pork Tenderloin

Also send to

Tenderloins
2 T Olive oil
2 1 lb. pork tenderloins
½ teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon ground coriander
Fresh thyme springs for garnish
2 T pomegranate arils for garnish

Sauce
1 tablespoon olive oil
¼ cup finely chopped shallots
4 cloves garlic, chopped
2 cups pomegranate cranberry juice
½ cup balsamic vinegar
4 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon fresh ground pepper

Recommended Products

Balsamic Vinegar Of

Extra-virgin Olive Oil

Preheat oven to 425 degrees. In large skillet, heat olive oil over high heat until smoking. Rub herbs and spices into tenderloins and add to pan. Brown on all sides. Remove to a greased baking sheet and roast for 20-25 minutes or until internal thermometer reads 160 degrees. Meanwhile reduce heat on skillet to med-high and add T tablespoon of olive oil. Add shallots and garlic, stirring constantly until soft, 2-3 minutes. Add juice, vinegar, and thyme. Bring to a boil, stirring often. Turn heat to medium-high and reduce sauce until thick and syrupy. Strain into a small heatproof pitcher. Keep warm.

Remove roasted pork to a cutting board. Cut into ½ inch slices. Arrange on serving platter. Pour half of sauce over pork. Serve the rest of sauce on the side. Garnish with add’l thyme sprigs and arils.

Serves 4-6. Recipe may be doubled.

Yield: 6 servings
Prep Time: 0 hr 5 mins
Cook Time: 0 hr 25 mins
Ready In: 0 hr 25 mins
   
Category: Main Course
Main Ingredient: Pork
Cooking Method: Roasting
Nationality: United States
Special Diet: Egg Free Gluten Free Kid Pleaser Lactose Free Low Carb Low Fat
Recipe Tags: pomegranate pork balsamic
   

Chef's Note & Story

I came up with the recipe when I competed in POM Wonderful's "POM party" contest. It's a quick, beautiful, and healthy dish. My friends were practically licking the plate, the reduction is THAT good.

  • Mye